The world of hospitality and fine dining thrives on synergies, cross-pollination, and small gourmet revolutions. Each chef is a sort of painter who, color after color, tells their story and generates anticipation and great admiration in the end customer. It is well known that the sector is bustling, which is why we decided to put five talents and what they have in store for us under the magnifying glass.
We start with Riccardo Canella, who, under the direction of Ciccio Sultano, will create made-in-Sicily dishes and make the menu of the Duomo restaurant in Ragusa Ibla even more fascinating.
We also dedicate a few minutes of attention to chef Vania Ghedini, who arrives at ORO directly from the Sesamo restaurant in Marrakech. She is the Head Chef of a Michelin-starred establishment within the Hotel Cipriani, a Belmond hotel.
Vania will work under the guidance of Massimo Bottura and will play with the Venetian gastronomic tradition, enriching it with international stimuli.
The Acanto restaurant at the Hotel Principe di Savoia in Milan has a new chef, Matteo Gabrielli, with a culinary philosophy where essentiality and seasonal raw materials are at the center.
Another gem not to be missed is the recent opening of the Milanese brand A’ Riccione, a location with a sea view in an area loved by tourists from all over the world: Santa Margherita Ligure.
We come to Luca Marchini, who, with his third establishment—a gourmet pizzeria—enhances raw materials and a dough that rises for between 36 and 48 hours. Tre in Pomposa brings great classics to today’s stage.
We conclude this bulletin with Jin Yue Hu and the Izu restaurant, which welcome customers with a new, modern look. A place where you can savor authentic Japanese cuisine and aim ever higher.
Do you want to become a cooking pro? Discover the Advanced Professional Chef Course at the Congusto Institute, which prepares you for the world of work thanks to a teaching staff of excellent chefs.
