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, …
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 tools already at 6 and, over time, he kept his passion alive enough to start a series of projects, first in Castelvenere and then in …
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 work with the great Massimo Bottura. He stayed with the inspiring chef for about ten years. Two years ago Yoji moved from Modena to Milano …
Giancarlo Morelli Giancarlo Morelli was born in 1959 to a family of farmers from lower Bergamo, in the area of Martinengo and Ghisalba. His childhood is tied to the perfumes and odours of true ingredients: geese, ducks, chickens, poultry, calves, pigs and all the produce of vegetable gardens and orchards. In 1976, after studying at …
Pino Cuttaia 49 Years, three children. He opened the Madia in Licata (Agrigento) together with his wife Loredana in 2000. Here he got the first Michelin star in 2006 and the second in 2009. Born in Licata, as a child he followed the family in northern Italy. She has lived in Turin, where she studies, …
Martina Caruso Martina Caruso – born in 1989 – is owner and chef of the Hotel Signum in Salina. With her family, her parents Clara and Michele and her brother Luca, she deals with the management of the hotel and the restaurant. Martina is considered by many journalists and professionals as an “enfant prodige” of …
David Kinch David Kinch has forged a distinctive culinary path and has been internationally recognized as an innovator of a new contemporary California cuisine. His philosophy is fostered by the terroir, or “sense of place” of the California Coast, and the kind of ingredient-driven cooking and modern technique he studied around the world. Kinch finds …
Andrea Berton Andrea Berton was born in Friuli in 1970. His cooking adventure starts in Milan as member of Gualtiero Marchesi brigade in Via Bonvesin della Riva. His training continues in the best restaurants of the world: first from Mossiman’s in London, then at the Enoteca Pinchiorri is Florence, and finally at the Louis XV …
Corrado Assenza I was born in Noto in the early 60’s of the last century. I have had the luck to have two parents who have taught me to learn, lots of mentors who have left a mark in me, a sweet and good wife who have filled my life with the smile and the …
