After cooking in Belgium, France, Germany and Switzerland, Ilario Vinciguerra returned to Italy in 2011 to open his eponymous restaurant in Lombardy. His food is a unique expression of his inimitable cooking style, which combines both traditional and modern interpretations of iconic Mediterranean ingredients.
Eugenio Boer mixes tradition with innovation at his Milan restaurant Essenza. His curiosity and creativity know no bounds but seasonality remains at the heart of his food.
From Alessandro Gavagna to Teresa Buongiorno, find out more about our brigade of outstanding chefs.
It isn’t always easy working with family but Michelin-starred father and son team Antonio and Luca Abbruzzino are united by their passion for Calabrian produce.
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