Chef Norbert Niederkofler and Restaurant St. Hubertus  are honored to receive the first “Sustainable Restaurant of the Year” award  by Le Guide de L’Espresso 2018

Chef Norbert Niederkofler and Restaurant St. Hubertus are honored to receive the first “Sustainable Restaurant of the Year” award  by Le Guide de L’Espresso 2018 After 20 years in the Dolomite

Share
Andrea Tortora

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

Share
Diego Crosara

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.

Share
Ludovico De Vivo

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

Share
Moreno Cedroni

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

Share
Rafael Rodriguez

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

Share
Norbert Niederkofler

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

Share
Gert De Mangeleer

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

Share
Giuseppe Iannotti

Giuseppe Iannotti Giuseppe Iannotti was born in 1982, the year in which the Italy beat Germany 3 to 1 and won its third FIFA World Cup. It started playing with the kitchen

Share
Yoji Tokuyoshi

Yoji Tokuyoshi Yoji moved to Italy from Japan more than ten years ago, with a great desire to widen his horizons. Destiny brought him right to the Osteria Francescana to

Share