Stefano Baiocco

«There’s no sense in cooking unless we have someone to share our feelings with». Such is the credo of Stefano Baiocco, Executive Chef at Villa Feltrinelli

BAIOCCO HIMSELF SAYS: I LIKE A CLEAN PALETTE AND CLEAN-FLAVORED DISHES. I don’t use too many ingredients and I try to make sure they all remain identifiable. Each of my recipes must contain at least one element that can make the diner reflect on what he is eating…

I am practically obsessive about the fresh herbs that I gather myself and the care I take to blend the ingredients into a single flavor. In matching the colors of the food, my work seems closer to that of a painter than a chef. To understand, you need to have a receptive spirit, like you do with art, without relying too much on the intellect, but giving more sway to your sensitivity. His cooking is light, airy, stress-free; like a Botticelli painting, with delicate flavors like springtime on the tongue; an alchemy of savors created with great talent and extraordinary love. Stefano Baiocco declares, «What interests me is trying to understand the sensations of the people who come to eat here, to comprehend their desires and intuit what enchants them. I wish to touch their thoughts becausee I believe that gastronomy is rooted more deeply in the brain than the belly».

After his first experience in Firenze at the Enoteca Pinchiorri and in Paris together with Alain Ducasse and Pierre Gagnaire, Stefano Baiocco came back to Italy in 2001 as the Sous Chef at the Palazzo Sasso, Rossellinis restaurant, in Ravello (Sa). Then his insatiable passion took him to Oxford at Le Manoir aux Quat’Saisons of Raymond Blanc, again to Paris at the Astrance of Pascal Barbot, to Japan at the Ryugin of SeijiYamamoto and at the Kikunoi of Yoshihiro Murata, in the end to Spain in many Spanish restaurants such as  El Celler de Can Roca of Joan Roca, Mugaritz of Andoni Luis Aduriz, Quinque Dacosta and elBulli of Ferran Adrià. At present Stefano Baiocco is Executive Chef at Gran Hotel Villa Feltrinelli in Gargnano (Bs).

(Stefano Baiocco – – April 2015)