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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.

 

June

21 - 22

Stylianos Sakalis

Castel Monastero, Siena

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.

24 - 25 - 26

Oliver Glowig

The Capra Hotel, Saas-Fee
Michelin

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.

27 - 28 - 29

Terry Giacomello

Inkiostro, Parma
Michelin

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.

July

1 - 2 - 3

Giuseppe Mancino

Ristorante Il Piccolo Principe
Michelin

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.

4 - 5 -6

Andrea Berton

Ristorante Berton di Milano
Michelin

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.

8 - 9 - 10

Alessandro Breda

Ristorante Gellius, Oderzo, Treviso
Michelin

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.

11 - 12 - 13

Lionello Cera

Osteria Cera
Michelin

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.

16

Roberto Petza

S'appusento, Siddi
Michelin

Roberto Petza is a true Sardinian, but unconventional with it. He graduated at The Alghero Catering Institute and knew immediately that you need to leave your own land to find it again. After travels in Italy and abroad, in 2002 he opened S’Apposentu, giving Sardinia back its great gastronomic dignity.

18 - 19 - 20

Andrea Bertarini

Ristorante Concabella, Lugano
Michelin

Named ‘Best Chef Ticinese 2017’ by the prestigious Gault & Millau guide, with 17 points out of 20, the highest score for Conca Bella in its 33 years. He began his career in the Como region, joining the Alajmo brothers at Le Calandre in 2005. He landed at the Conca Bella in 2007.

22 - 23 - 24

Massimiliano Mascia

Ristorante San Domenico, Imola
Michelin

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.

25 - 26 - 27

Franck Reynaud

Pas de L’Ours, Crans-Montana
Michelin

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.

29 - 30 -31

Claudio Sadler

Sadler, Milano
Michelin

Milanese by birth and spirit, he began his career in restaurant ‘restoration’ after studying at the Hotel Institute, by opening Locanda Vecchia Pavia in a 15th-century mill. In 1986 he opened Osteria di Porta Cicca in Milan, and was awarded his first Michelin star. He also has restaurants in Tokyo and Beijing.

August

from 1 to 20

Fabio Pisani & Alessandro Negrini

Ristorante Il Luogo di Aimo e Nadia, Milano
Michelin

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.

22 - 23 - 24

Peter Brunel

Ristorante Borgo San Jacopo , Firenze
Michelin

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.

26 - 27 - 28

Pierre Rigothier

La Scene Theleme
Michelin

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.

29 - 30 - 31

Jens Rittmeyer

Budersand Hotel
Michelin

Born in Halle (Saale), he has cooked for many illustrious kitchens on his path, including Dieter Koschina at the two Michelin-starred Vila Joya. At 26 he was named Head Chef at the Sao Gabriel Restaurant in Quinta do Lago. In 2010, Jens moved to Sylt and in 2011 received a Michelin star.

September

1 - 2 - 3

Theodor Falser

Wellness Hotel Engel/ Ristorante Johannesstube
Michelin

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.

One of a Kind

Exclusive Sardinian Evening

The Dam Keeper’s House

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.

Full moon dinner

Bar Blue Moon

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.

Stars and caviar

Forte Bay terrace

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