Andrea Tortora “We are like dwarves perched on the shoulders of giants” Bernard of Chartres Born in 1986, pastry chef from a four generations tradition Pasticceria Giacomelli, Maestro Maurilio Giacomelli – Verona Hotel Bauer, Chef Giovanni Ciresa – Venezia Il Pellicano, Chef Antonio Guida, Porto Ercole – Grosseto Ledoyen, Chef Christian Le Squere – Parigi …
Diego Crosara Diego Crosara embodies the contemporary idea of a pastry chef: classic modern training followed by refresher courses in Italy and abroad, with the great masters of the profession. And then there is his curiosity and passion, which prompted him to put himself to the test. He has been successful, winning international awards and …
Ludovico De Vivo Born in Salerno in 1981, Ludovico has worked at prestigious restaurants and hotels such as the Hotel Santa Caterina in Amalfi, the Capri Palace Hotel in Anacapri (with chef Oliver Glowig), the Mont Cervin Palace in Zermatt (nominated as “The best Italian restaurant in Switzerland” by the Gault-Millau guide), The Fat Duck, …
Moreno Cedroni Moreno Cedroni was born on 09/07/1964 in Ancona. He opened the restaurant La Madonnina del Pescatore in 1984. He attained his first Michelin star in 1996, the Veronelli Sole award in 1999 and three Gambero Rosso forks in 2000. He has also received countless reviews in major newspapers. In the year 2000, he …
Rafael Rodriguez His home was his first cookery school: his mother, a great pastry chef, ran catering events and Rafael and his brothers would give her a hand. When he was 16, he dropped a trayful of sliced beef in its juices right in front of the plum preserve and all the contents mixed together. …
Norbert Niederkofler Norbert was born in 1961 in Lutago, a small town right in the heart of the Dolomites. His parents owned a hotel for the skiers in winter and climbers in summer, and he was always exploring the outdoors. Norbert loved the local wild berries, which were full of flavour thanks to the region’s …
Gert De Mangeleer Gert De Mangeleer took over Hertog Jan with his culinary soulmate Joachim Boudens in 2005. Building on his previous experience working for top chefs in Belgium, Gert transformed the restaurant’s traditional and conventional kitchen into something more refreshing – perhaps even revolutionary. Focusing on the ways flavours, structures and contrasts take shape, …
