Born in 1991 in Genoa, after having successfully attended the Gualtiero Marchesi Academy in Milan, his first experience was as commis tournant and later as head of the main courses at the Belmond Hotel Splendido in Portofino. After that, he got the chance to join Michelin starred chef Carlo Cracco in his own restaurant inside the Galleria Vittorio Emanuele in Milan. He then begins his collaboration with the restaurant Le Calandre***, where he learns the essence of Massimiliano Alajmo’s cuisine. In 2020, he finally decides to return to his homeland, Liguria, to take on the role of sous chef at the restaurant Diana Gourmet in Diana Grand Hotel, working closely with chef Ivano Ricchebono, one Michelin star.

He shows a strong awareness of sustainability, which leads him to establish genuine relationships with small local producers, from whom he buys fresh fish every morning.

Simone Belfiore’s cuisine is young and simple, always experimenting and trying to reach to everyone, with delicate tastes and Mediterranean flavours. For the past two years he’s even directed as Executive Chef his own brigade of 12 younger cooks, boys and girls all aged between 19 and 20 years old.

“I firmly believe it is fundamental to carry out and transmit to my brigade an idea of sustainable cuisine that respects the environment and people”