Celebrity Chefs

Originally from Canelli, in the province of Asti, the thirty two year old Marmo has recently completed his almost three year experience with the Balzi Rossi of Ventimiglia to restart in the splendour of the Tuscan resort Castel Monastero.

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.

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.

In the Marche restaurant Andreina belonging to Errico Recanati in Loreto (a family business for generations) there are traditional raw materials, combined with research and experimentation. After an internship with Gianfranco Vissani and Pietro Leeman at the Joya in Milan (the first starred vegetarian restaurant in Italy) Errico successfully replaced his grandmother Andreina by keeping the charcoal grill as a starting point and launchpad for every dish.

Born in 1982, chef Riccardo Bassetti, leads the restaurant La Tavola in Laveno Mombello, a perfect meeting point between nature and cuisine, which is characterized by the use of local products. Opened in 2012, in 2017 it receives the Michelin Star and without losing any of its identity it continues year after year to offer gourmet cuisine.

The first steps in the Neapolitan restaurant Taverna Estia in Brusciano took place when he was not yet sixteen, alongside his father (and chef) Armando. After a journey in the kitchens of great Italian and French names, he met Igles Corelli in 2002, who would become his mentor. In 2005 he took the reins of Taverna Estia, winning a Star in 2008; to then enter the Jeunes Restaurateurs d'Europe family in 2009, and be declared the Best Emerging Chef in Italy by the Gambero Rosso Guide in 2010.

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.

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.

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.

Vivek Singh, the Executive Chef of the multiple award-winning London restaurant group, The Cinnamon Collection, will bring to Forte Village this summer his modern Indian cuisine from The Old Westminster Library in London.

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.

Devotion acknowledged by the guidebooks - Three Michelin Stars – and the loyalty of an ever-increasing clientele. An unmistakable culinary style whose dynamism and vitality have been with us for over 50 years, thanks to the insight of its founder and father - Vittorio – and the enhancements introduced by his children, who have integrated tradition with the latest techniques in recent years.

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.

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.

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.

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.