Welcome to the world of Celebrity Chefs! There is no limit to creativity, imagination, and the desire to experiment and astonish here at the Forte Village.
During our Celebrity Chef Evenings the stars of haute cuisine demonstrate their skills beneath the stunning star studded night sky of the Forte Bay Terrace. Every summer, exclusively for you, we present the greatest Michelin-starred chefs and the most famous exponents of international cuisine, from France, UK, Spain, Germany and the most beautiful regions of Italy. Every refined menu features a constellation of signature dishes paired with wines from the most prestigious cellars.
Life is for living and top of the range of the exclusive themed evenings at the Forte Village are the unforgettable ‘One of a Kind Nights.’ Each evening has a unique theme involving a special location, extraordinary cuisine, excellent wines and music which floats into the night. Places are limited, pre-booking is essential.
From cooking with his father in Düsseldorf to the Amalfi Coast and 2 Michelin stars. This is the story of Oliver Glowig and the magnificent restaurant in Hotel The Capra, Saas-fee. His cuisine is inspired by a mission to reinvent the great Italian culinary classics.
His passion for cooking developed when at 13 he helped his mum Wanda in the kitchen of a ‘simple but good country trattoria’. In Italy he works alongside Sergio Mei at the Four Seasons in Milan. Expert in the art of respecting the raw materials, he reaches an almost obsessive perfection in his work.
Giuseppe Mancino, top Chef of the restaurant “Il Piccolo Principe“ has a long academic career that led him in 2005 to arrive in the restaurant of "Grand Hotel Principe di Piemonte". Before long it obtained several international awards including, among the most important, listing in the "Gambero Rosso" and "Espresso" guides followed by the recognition of a Michelin star in 2008. His cuisine is a mix of creativity and classicism: reinventing typical dishes without altering the traditional flavors.
His ‘Berton Restaurant’ in Milan is modern cuisine often with little known ingredients. Trained by Marchesi, Mossiman and Ducasse, Andrea has won many awards and earned his first Michelin Star in 2008 with Restaurant Piazza Della Scala in Milan.
His restaurant – Gellius, in Oderzo (near Treviso) – has a Michelin star and nestles in a scenic archaeological setting. Alessandro Breda creates culinary delights that harmoniously fuse typical products and a continual quest for new techniques.
With his culinary history dating back to the 60s, when his parents opened a tavern serving ‘cicchetti’, Cera’s style of cooking explores new flavours and ingredients while staying true to his traditional roots. The aim is to take diners on a journey: an emotional as well as gastronomic experience.
Massimiliano Mascia leads a new generation of talented chefs at San Domenico, the legendary restaurant in Imola near Bologna, with two Michelin stars. After gaining his diploma, Mascia worked overseas in restaurants including the Vissani near Terni, the Romano in Viareggio, Fiamma Osteria in New York and Alain Ducasse’s celebrated restaurant at the Plaza Athénée hotel in Paris.
Along with his wife, Séverine, he opened the Hotellerie du Pas de L’Ours in Crans-Montana, Switzerland, in 1994. A year later, he gained 14 points from G&M; in 1998, a Michelin star. In 2001, he was included in “Les Grandes Table Suisses”; in 2007, his G&M score rose to 17.
Fabio Pisani and Alessandro Negrini are the two young chefs who have taken over the kitchens of the renowned restaurant Il Luogo di Aimo e Nadia. Alongside Stefania the daughter of Aimo e Nadia, they are the heirs of the unique style which combines the rich culinary history of Italy in contemporary dishes.
Under the great chef Giorgio Nardelli, Peter Brunel made a name for himself at the Villa Negri restaurant in Riva del Garda. Then, at just 28, he earned a Michelin star. Today he is Executive Chef at the Borgo San Jacopo, part of the Lungarno Hotel Collection, in Florence.
Pierre is French. Pierre started his experience as a chef in Paris in L’Espadon and Le Laurent. Pierre spent 5 five years in England. In Paris Pierre is Executive Chef in Le Baudelaure restaurant. Pierre has one Michelin star. Pierre loves to cook using only natural ingredients among the best French products.
The evening begins at 07:30pm when guests are invited to visit at our herb garden with the chef to select fresh ingredients for an authentic Sardinian dinner. The dining tables are laden with tasty local starters including platters of crudité, prosciutto, salami, and cheeses. Meanwhile succulent pork and lamb is turned slowly, slowly, on the spit over an open fire. The meal is completed with dairy desserts and nougat specialties of the “Torronaio.” The rustic cuisine is accompanied by local wine, traditional music and Sardinian dancers in embroidered costumes. Casual dress.
Elegant, stylish, and romantic. As thee full moon rises high over the glistening stage of the Mediterranean, an exquisite menu is served of light Mediterranean delicacies, seafood and crudités, accompanied by chilled Champaign and the gentle notes of a piano. An unforgettable evening at the blue moon bar. Dress: casual elegant.
Chef Emanuele Scarello 2 Michelin stars, will present his most famous dishes paired with Caviar Calvisius, for an unforgettable evening on the Veranda of Fort Bay