Born in 1985, in Santo Stefano Roero (CN), he has a past of thickness and a present that sees him protagonist in a prestigious context. This is what he decides to pursue since attending the Hotel School in Barolo, in the heart of the Italian gastronomic land par excellence, the Langhe.
In the same hills, after graduating, he has important experiences with some of the most important chef of local catering: from Massimo Camia to the Locanda della Rocca del Borgo Antico in Barolo, 1 Michelin star, passing by two other stars – Ristorante L’Enoteca di Canale, with chef Davide Palluda, and Locanda della Rocca del Pilone in Alba – before arriving at the Marcelin restaurant in Montà as Sous Chef, at the young age of 20. It is 2005-06 and, despite being already at the top of a brigade, decides to take a step back. He reaches Albereta di Erbusco (BS) for an internship when there is still – albeit not as Executive Chef – Gualtiero Marchesi. Experience brings him down to earth, teaches him that he still has much to learn. After some experiences as Chef de Cuisine, in 2011 he returned to the restaurant he had left Sous Chef – the Marcelin of Montà – to hold the most important position, that of Executive Chef. He won the second edition of the Chef d’Autore Award, with the dish Kamut flour tortelli stuffed with rosemary duck, with cream of Raschera D.O.P. and blueberries. He remained at the restaurant until the end of 2014, when he embarked for Hong Kong. The phone is that of Umberto Bombana and the proposal is to take in hand the brigade of the Italian restaurant La Piola, the group owned by the chef. The oriental experience traces a fundamental groove in him and marks him incredibly from there on. “I had a clear idea of the kitchen but, over the years, it has evolved significantly. The confrontation with chefs and catering professionals, at all levels, has enriched me personally and professionally”.
He has another experience in Asia – as Corporate Executive Chef of the Italian-Japanese fusion restaurant Lai Sun – and manages to get a coveted recognition. His restaurant is voted among the top 100 Asian restaurants for the South Morning China Post just 6 months after opening. After three years away from Italy, it’s time to return: it’s the end of 2017. After a stint as Executive Chef at the Hotel of the Agency of Pollenzo and some collaborations and advice, he gets back in the game for a unique project. This is the Rocca di Arignano, a thousand-year-old castle whose restaurant, La Locanda della Rocca, sees its presence as Executive Chef with the advice of master Ugo Alciati, who personally chose it for the occasion. From the Rocca to the Relais the pass was quick. Also because for a cook born and raised in Piedmont, the call from “an institution” like the restaurant Guido da Costigliole inside the Relais San Maurizio, first stuns and then sounds irresistible.
Guido da Costigliole, Relais di San Maurizio – Santo Stefano Belbo
* Michelin Star
- welcome aperitif with glass of Alta Langa DOCG wine and tasting dish of Prosciutto Crudo di Cuneo DOP (ham)
- tasting dish prepared by the Chef paired with a glass of wine
- water
No variations can be made in case of food allergies, intolerances and special dietary regimes.
The Alba White Truffle slice is not included in the fee as it usually follows the daily quotation of the Truffle Exchange.
DURATION: about 1 hour and a half.
Children who participate in cooking shows by tasting the dish, must be provided with a ticket. Please inform info@fieradeltartufo.org of the presence of children in the room who do not take part in the tasting in order to arrange a chair near the parents within 72 hours.
The event is simultaneously translated into English.
