Italian cuisine is world-renowned for its variety, quality, and creativity. But who are the young chefs carrying this tradition forward with innovation and passion? In this article, we introduce ten chefs under 40 who are making a name for themselves on the national and international gastronomic scene, and who can serve as a source of inspiration for students of the professional culinary course at the Congusto Institute. Let’s discover their stories, their philosophies, and their specialties.
- Charles Pearce, Nordelaia, Cremolino (Al) - chef
Charles Pearce is a young English chef who has chosen Italy as his second home. Born in 1992, Charles began his career in England, where he learned the value of seasonality and ingredient quality. He then moved to San Francisco, to Milan, where he discovered the great Italian tradition, and finally to Piedmont, where he met chef Andrea Ribaldone, who selected him as executive chef of Nordelaia, a gastronomic project based on a circular economy spanning three different concepts: Lorto, the Bistro, and the Lounge Bar. Charles distinguishes himself with his (almost) entirely plant-based cuisine, in which he enhances local products with creativity and technique, creating balanced, colorful, and surprising dishes.
- Giacomo Lovato, Borgia Milano, Milan - chef
Giacomo Lovato, born in 1990, is the chef at the helm of the Borgia Milano restaurant, an elegant and refined destination in the heart of the city. Giacomo has a highly impressive resume: after graduating from the Hotel School and completing advanced training at a professional culinary school, he had the opportunity to collaborate with two leading names in Italian fine dining: Carlo Cracco and Claudio Sadler. However, it was at the Snowflake restaurant, at the Hotel Principe delle Nevi in Cervinia, that Giacomo truly shone. Initially as Sous Chef, he became Executive Chef in 2016. His cuisine is characterized by creativity, attention to ingredients, and a touch of innovation.
- Davide Frigerio, Osteria Abbiccì, Seregno (MB) - chef
Davide Frigerio, born in 1992, is the chef at Osteria Abbiccì in Seregno, a restaurant run by an under-30 team. In the dining room is Gabriele Elli, son of Michelin-starred chef Mauro Elli. Davide has always had a great passion for cooking, starting with his decision to attend the "Gianni Brera" hotel school in Como. He has spent considerable time in high-level kitchens and considers Mauro Elli his mentor. What characterizes his cuisine? Great simplicity that is never banal, and a commitment to enhancing seasonal, high-quality ingredients. His cooking begins as an homage to Italian tradition, but allows itself a pinch of originality and great attention to detail.
- Fabrizio Mellino, Quattro Passi, Nerano (Na) - chef
Fabrizio Mellino, born in 1991, is the chef of the three-Michelin-starred restaurant Quattro Passi, located in a stunning villa in Nerano, on the Amalfi Coast. Fabrizio literally grew up in the kitchen—his father Antonio’s, who founded the restaurant in 1983. After studying at the Paul Bocuse Institute in Lyon, he gained experience in some of the best restaurants in the world, including Les Terrasses d’Uriage and Alain Ducasse’s Louis XV. He also worked with chef Quique Dacosta in Dénia, Spain. His passion is working with fish, which he executes with particular care, respecting seasonality and sustainability. His cuisine is a tribute to his land, its history, and its culture, in which he highlights local products with creativity and technique, creating dishes that balance tradition and innovation.
- Davide Marzullo, Trattoria Contemporanea, Lomazzo (Co) - chef
Davide Marzullo, born in 1996, is the chef of Trattoria Contemporanea, a Michelin-starred restaurant located in a former cotton mill in Lomazzo, in the province of Como. Davide began his career at 14, when he attended the Gallarate hotel school and worked in various restaurants in the area. At 18, he moved to London, where he worked in prestigious restaurants such as Hibiscus and The Connaught with chef Hélène Darroze. And a certain celebrity came from having triumphed in the first edition of the television show Antonino Chef Academy, which opened the doors of Villa Crespi to him for a year and a half. At this point, together with his former schoolmates who had traveled and gained experience like him, he took over the kitchen of Trattoria Contemporanea. His cuisine is a fusion of Italian tradition and international influences, offering dishes that are a balance of taste and aesthetics. His cooking philosophy is based on playfulness, wit, and entertainment, involving the diner in a unique and fun experience.
- Davide Guidara, Tenerumi, Vulcano (Me) - chef
Davide Guidara, born in 1994, is the chef at the Michelin-starred restaurant Tenerumi, located in a beautiful villa at the Therasia Resort Sea & Spa on the island of Vulcano. His cuisine is an homage to his land, its history, and its culture, in which he enhances local products with creativity and technique, creating dishes that balance tradition and innovation. In 2022, he earned his first Michelin star and the Green Star, which recognizes sustainability. In 2023, he received the Young Chef of the Year award from the Michelin Guide.
- Caterina Ceraudo, Dattilo, Strongoli (Kr) - chef
Caterina Ceraudo, born in 1987, is the chef at the Michelin-starred Dattilo, located within the Ceraudo winery, owned by her family since 1973. Caterina discovered her passion for cooking in 2006, when she began managing the wine list and dining room service at the family restaurant. In 2011, she graduated in oenology from the University of Pisa and trained at a professional culinary school. Her cuisine consists of few elements that highlight simple, balanced, and light flavors, with a strong focus on the quality and provenance of the products, many of which come from her own organic farm. In 2017, Caterina received the Best Female Chef award from the Michelin Guide Italy, and in 2019, she was awarded the Green Star for her commitment to sustainability and respect for nature.
- Davide Caranchini, Materia, Cernobbio (Co) - chef
Davide Caranchini, born in 1990, is the chef at the Michelin-starred Materia, located in a former spinning mill in Cernobbio, on Lake Como. Davide followed his dream of becoming a chef since he was a child, attending hotel school in Como and then setting off for significant international experiences, including Le Gavroche and Apsleys in London and Noma in Copenhagen. It was there that he discovered and explored the plant-based world in all its facets, researching the potential of what nature offers. His cuisine is a marriage of tradition and innovation, where he enhances local Larian products, especially lake fish, using modern techniques and cultural influences. His cooking is also a game, a challenge, and a surprise that engages all the diner’s senses.
- Ciro Scamardella, Pipero, Rome - chef
Ciro Scamardella, born in 1990, is the chef at the Michelin-starred Pipero, located in an elegant building in the center of Rome. Ciro began his professional path at 14, when he attended hotel school in Naples and worked in various restaurants in Campania. He then enriched his resume with experiences in Spain, at Martin Berasategui’s restaurant, and in Rome, at Roy Caceres’ restaurant Metamorfosi. His cuisine is an explosion of flavors and emotions, where every dish presents a memory of classic recipes revisited with a contemporary twist and executed with sophisticated techniques. His cooking is an homage to his land of origin, the Campi Flegrei area, from which he draws inspiration and ingredients like fish, shellfish, vegetables, and aromatic herbs. His cuisine is a dialogue with the client, to whom he offers a unique and memorable experience.
These are just a few of the young talents in Italian cuisine who deserve to be followed and appreciated. They are chefs who have managed to combine tradition and innovation, passion and professionalism, taste and beauty. They are chefs who can serve as examples and catalysts for the students of the professional culinary course at the Congusto Institute who wish to pursue a career in the food world. These are chefs who represent the future of Italian gastronomy!
