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EXECUTIVE CHEF

FILIPPO OGGIONI

Chef Filippo Oggioni acknowledge his true passion for cuisine after few years spent studying law at university, and grows fast thanks to two important experiences at Chef Alessandro Breda’s “Gellius” in Veneto and at Chef Silvio Salmoiraghi’s “L’Acquerello” in the nearbies of Milan. Both of them were trained by Gualtiero Marchesi: Italianity and Freshness have consequently become foundation of Filippo’s cuisine.

Everything is prepared à la minute, firmly avoiding sous vid cooking processes and other techniques, paying attention instead to sauces, variety of seasonings, valorization and actualization of classic recipes, both Italian and French.

 

During summer 2019 he acquires Vecchio Ristoro, high-class restaurant landmark in Aosta, with his friend and partner in business Paolo Bariani after their experience at Dandelion Cuisine de Montagne in Courmayeur.
It only takes a bit more than 1 year to be awarded with his first Michelin Star.

Everything is prepared à la minute, firmly avoiding sous vid cooking processes and other techniques, paying attention instead to sauces, variety of seasonings, valorization and actualization of classic recipes, both Italian and French.

 

During summer 2019 he acquires Vecchio Ristoro, high-class restaurant landmark in Aosta, with his friend and partner in business Paolo Bariani after their experience at Dandelion Cuisine de Montagne in Courmayeur.
It only takes a bit more than 1 year to be awarded with his first Michelin Star.

THE BRIGADE

Marco Falchi – Sous Chef       Andrea Silva – Entremetier       Gaspara Mantovani – Patissier