Piergiorgio Siviero attended the Hotel and Catering School in Adria where he gained his diploma in 1999. He alternated his studies with his first work experiences at the weekends and during summer holidays.
On graduating, he moved to Switzerland to Kulm Hotel in St. Moritz before transferring to Baddrutt’s Palace, where he encountered the strict methods imposed in international cuisine for the first time.
Before leaving for his military service, he managed to complete an experience as assistant patisserie chef at the Don Carlos in the Grand Hotel et de Milan in Milan. In February of 2001, he set off for Milan to work for Aimo Moroni at the ‘Luogo di Aimo e Nadia’**, where he was immersed in a culinary adventure centred around a profound knowledge of the raw material, seasonality, honesty and recognisability of the product with help from one of the greatest Masters of Italian cuisine.
His Paris adventure began in spring 2003, launched in the court of Alain Ducasse, the chef with most stars awarded anywhere in the world. The organisation, technique in the culinary arts and careful attention in the use of new technologies were the drive behind this new adventure, which began with the role of chef de partie at the ‘Il Cortile’* restaurant only to become sous chef to Tjaco Van Eijken after just one year. After this, he refined his experience under the direction of Jean-François Piège at the Plaza Athénée***.
He was then ready to join with the chef Frank Cerruti at the ‘Le Louis XV’*** resturant in Monte Carlo, where he perfected his knowledge in one of the temples of cuisine.
Half way through 2005, he decided to return to Pontelongo, to continue with the work started by his grandfather, Lazzaro, in 1915, and continued by his parents Paolo and Maria Pia and his aunt and uncle Giovanni and Dilva at the ‘Trieste’.
Today he is co-owner with his sister of the ‘Trieste’ hotel and chef together with his aunt, Dilva, and mother, Maria Pia, at the ‘Lazzaro 1915’ where he fuses his experience with a respect for tradition, adding a touch of creative flair.
Aurora Mazzucchelli was born in Bologna in 1973, into a family which has deep roots in the restaurant business, her father being a chef and her mother a pasta-maker.
Having attended a secondary school specialised in the hotel and catering trade, in the year 2000 she immediately joined the staff of her parent’s restaurant and, just a few years later, took over the helm of the business, together with her brother Massimo. This was the beginning of her career in the kitchen, which she developed by combining creativity, curiosity, a big personality and a continuous focus on the products from her local area and tradition.
From 2002 to 2006, she took advantage of the opportunities offered by the summer holiday period to spend a few months in the kitchens of several famous chefs, such as Herbert Hintner of the Zur Rose restaurant in San Michele Appiano, Gaetano Trovato of the Arnolfo restaurant in Colle Val D'Elsa, Paolo Lopriore of Il Canto della Certosa in Maggiano and Basque chef Martin Berasategui.
Always eager to gain new knowledge and perfect her technique, she also strived to learn the art of pastry making, at the pastry shop named La Caramella, under the great master pastry chef from Bologna, Gino Fabbri.
In 2008, she received her first Michelin star, and in the following years she added to this many other important acknowledgements from the main Italian fine food guides. She also becomes a member of the associations Chef to Chef, Jeunes Restaurateurs d'Europe and Le Soste.
In 2012, she was named “Best Italian Chef” by the magazine Identità Golose.
She is often inundated by requests to attend the most important fine food events held abroad, to popularise her own cuisine and excellent Italian food in general abroad. Indeed, she travels regularly to Canada, Peru, Switzerland, Spain and Poland.
Over the last few years, her careful focus on looking after and respecting our food resources has led her to consider the nutritional problems in the world and, in particular, those in Africa.
And indeed due to this genuine care and dedication, she is attempting to raise awareness among the general public about humanitarian projects which can provide aid to the needier members of society.
Filippo met his yet to be wife - Ombretta - at school, and since then they have started their gastronomic adventure together, that today has turned into one of the most charming places in Florence. In fact, “La Leggenda dei Frati” Restaurant is located inside the Museum of the splendid Villa Bardini. The Chef’s cooking style is permanently challenging the historical architecture and landscapes within the marvellous building. His mastery of the culinary art is remarkably innovative yet grounded on the local food culture. Moreover, the Chef poses an extraordinary attention to the selection of each raw ingredient.
Alessandro Dal Degan was born in Turin in a family from the Asiago plateau, a place he feels very attached to. At 14, he moves to Florence and starts studying at the hotel school Buontalenti. After the studies, he begins to work immediately as a chef, at the restaurant I Macchiaioli and then as a sous-chef at Al Gallopapa in Castellina in Chianti, near Siena. In 2007 he goes back to Asiago and inaugurates La Tana, which offers a sylvan cuisine, defined ‘without schemes’. That is partially due to the professional growth of Alessandro, who had no masters, and to his choice of using raw materials which are very unusual in Italy, such as mosses, lichens, wood, resin, buds, flowers, roots, wild herbs, pine cones.
He was born in 1983 in San Salvo, Abruzzi. He attends the hotel school of Templi and works as a trainee in some prestigious Italian restaurants, such as Reale (3 Michelin stars), Uliassi (2 Michelin stars), Il Pagliaccio (2 Michelin stars). At 18, he inaugurates his restaurant, Al Metrò, together with his brother Antonio, sommelier. In 2010, he joins the JRE and in 2013 he receives the prestigious Michelin star.
He grows in close contact with agnolotti and risotto, helping his dad Franco in the family restaurant Il Ghiottone in Nebbiuno, near Novara. He then attends the prestigious hotel school in Stresa, on the Lake Maggiore, and starts a journey abroad that leads him to Hotel de Paris in Monte Carlo, Hotel Moulin de Mougins on the French Riviera, with Roger Vergé, Hotel Negresco with Maximin and finally to Switzerland, where he spends a few years. He trains in Italy at the restaurant Il Sorriso, where he develops his elegant and unique style, result of all his past experiences. In 2000 he opens his first restaurant, Schuman, which immediately receives a Michelin star and raises the media attention. After 12 years, he moves to Sacro Monte in Varese to give life to his new project, the restaurant and hotel Colonne.
Battistoni's cuisine is very instinctive and gives a starring role to raw materials, which he always chooses with the utmost care. Its main focuses are freshness and colors, also in the presentation of food.
At a young age he starts helping his parents at their restaurant Il Tiratardi, in Parma.
After high school, he decides to work full-time at the restaurant. At 19, he starts his apprenticeship with the chef Gino Giulianotti and begins to work with Patrick Massera, a key figure for his training. Patrick passes down to Marco the knowledge of classic and modern kitchen, helping him develop his skills.
Marco Parizzi receives the first Michelin star in 1980 and in 1996 joins the association Jeunes Restaurateurs d'Europe. He is currently secretary to the association.
After a law degree, he chooses to devote himself to cooking in the family restaurant and discovered a great passion for kitchen. Sea fish is the star of his dishes, which create a balanced mix of Mediterranean and exotic flavors.
In 2004 he obtained a Michelin star.
45 years old, with a diploma from the “Carlo Porta” Hotel and Catering High School in Milan, his first jobs saw him working in the kitchens of famous restaurants in Liguria and Sardinia. In 1995 he joined the kitchen staff of Sadler, a Michelin-starred restaurant in Milan, where he developed his skills, perfecting his techniques and his level of accuracy.
In 1998 he took over the Innocenti Evasioni restaurant in Milan where, with his partner Eros Picco, he embarked upon a pathway in pursuit of the finest quality in terms of taste, ambience and service. In 2007 he became a member of the prestigious Associazione Jeunes Restaurateurs d’Europe, gradually moving up and eventually becoming its vice president and in 2008 he was awarded a coveted Michelin star. In 2015 he opened Innocenti Evasioni Lugano, in a bid to export the concept of the Milanese restaurant to Switzerland.
Since 2013 he has been publishing his recipes in the magazine “La Cucina Italiana” (Condé Nast Group) and is resident Chef on the television programme “Detto Fatto” aired on Rai Due.
Since 2015, he has been consultant and project manager of the London home delivery start-up “GODO sostanza italiana” and a testimonial for Consorzio Grana Padano, Whirlpool, Electrolux, and Swisse (P&G group).
Deborah Corsi is the talented chef at the spectacular La Perla del Mare restaurant and bathing establishment on the beach in San Vincenzo. A member of the Jeunes Restaurateurs d’Europe association, she is a true benchmark for creative cuisine on the Tuscan coast. Praised by prestigious guides such as I Ristoranti d’Italia, l’Espresso and Gambero Rosso, Identità Golose, the Michelin Guide and Touring Club Italiano and appreciated by a huge number of people, Deborah expresses her imaginative, delicate feminine personality and her passion for painting in refined, artistic, colourful culinary preparations. The sea plays the starring role, but she does not ignore the traditions of her Maremma, elaborating and enhancing genuine, local, seasonal ingredients with an innovative, contemporary style that however also considers her roots.