Celebrity Chefs

Stelios Sakalis is a young Greek Executive Chef at Castel Monastero. After studying at the Alpine College in Athens and DCT College in Lucerne, Switzerland, he worked in two 5-star hotels in Athens, one of which with the signature kitchen of Ettore Botrini, the top chef in Greece. Sakalis also has experience of cooking in the kitchens of celebrated international chefs Heston Blumenthal and Gordon Ramsay.

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.

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.

Trentino di Tione, born in 1970, in April 2010 Alfio Ghezzi started work in the kitchen of the Locanda Margon, the restaurant of the Ferrari Cellars, and made it a place of experimentation for innovative combinations with bubbles served throughout the meal. The chef's experience and passion in a very short time led to great satisfaction: in November 2011 the first Michelin star was awarded. Recognition with a second Michelin star was awarded in 2016.

The professional career of Fabio Ciervo at the Hotel Eden began in 2003, when he started work in the historic hotel’s panoramic restaurant, La Terrazza where, since 2010, he has been the executive chef. His culinary philosophy, with which he succeeded in winning his first Michelin Star at the age of 32, is based on five principles: innovation, wellness, ingredients, taste and art.

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.

Nowadays, Heinz Beck is known as one of the most notable “Masters” of gastronomy in the world. His unique interpretation of the “Modern” kitchen goes beyond his undisputed culinary talent, but includes the utmost attention toward the selection of ingredients and their transformation into highly innovative flavors. Beyond an excellent career as a highly decorated Chef, Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition. Among numerous awards, Chef Beck has been recognized by “Michelin”, “Bibenda”, “Gambero Rosso” and “L’Espresso” (just to name a few). His profound understanding of the culinary culture is revealed in several of his texts, which address more than culinary practices.

Born in Pakistan and raised in France, Sylvestre Wahid was trained by renowed Chefs such as Thierry Marx and Alain Ducasse. He earned his first two Michelin stars while working at the 'l’Oustau de Baumaniere' and achieved the same result at 'Strato' in Courchevel. Since 2015, he heads up Sylvestre – his two Michelin star restaurant at the Hotel Thoumieux, in Paris. His cuisine is based on two principals health and equality, putting his guests wellness first.

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.

Michelin starred chef Alfons Schuhbeck’s innovative spice based cuisine will be back at Forte Village for the Celebrity Chef Evenings. Schuhbeck’s gourmet philosophy, ‘Spice for Life’, which he developed from extensive travel around the world during which he studied and experienced the extraordinary health benefits of spices.

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.

The chef who revolutionised Johannesstube, the gourmet restaurant of the elegant 4-star Hotel Engel, he is inspired by ancient recipes and adds the boundless goodness of fresh ingredients he buys direct from the locals, giving a Michelin-starred voice to the terrain.