L'ORTO

A lifelong enthusiast of cooking, Alessandro began his professional journey in France alongside great masters such as Yannick Alléno and Benoit Vidal. After stints in Canada and Japan, he returned to Italy to work at Cracco's restaurant in Galleria, where he still holds the position of sous chef to this day.

Clement is 17 years old when he leaves his family to gain experience in the top restaurants of New York and Shanghai. In 2017, he decides to open Ursus, a gastronomic restaurant at 2,000 meters altitude in the heart of Val-Claret, Tignes, with a clear goal: to enhance the surrounding nature through his dishes. In 2019, he earns his first Michelin star, just one year after the restaurant's opening.

His love for cooking began at the age of 13 when he started assisting his mother in the kitchen of the family inn. He has had many collaborations abroad, but it is in Spain where he had the opportunity to work alongside his mentor Ferran Adrià, the one who revolutionized the world of cuisine. The chef was at the helm of Inkiostro in Parma, which he left after six years to fulfill a dream: the opening of a restaurant on the shores of Lake Garda.

Discipline and hard work: these are the qualities that have enabled the Neapolitan chef to work in prestigious international establishments. In 2006, he was entrusted with the management of the Il Palazzetto restaurant, and a few years later, he received his first Michelin Star.

Cooking is synonymous with life for Viviana, and just like life, it requires passion, commitment, creativity, dedication, and humility. These are all qualities that the young chef from Salerno has demonstrated since childhood when she approached the stove thanks to her family's seafood trattoria. Today, she is the chef of Viva, the Michelin-starred restaurant on the second floor of Eataly Milano.