Stefano comes from Cremona. Born in 1977, he has worked with a number of Italy’s greatest pastry chefs. Already very early on in his career, he gained a great deal of experience in important hotels.
He became head pastry chef first and, later, second chef. He continued to attend courses and learn the secrets of the trade from the masters he met, who opened up new horizons − from bread bakery to molecular cooing. He participated in the conquest of the first Michelin star at a major restaurant in which he worked as sous-chef.
He has been at the restaurant, Radici di Borgo La Chiaracia, since it first opened (April 2018), and here he made his latest ‘quality leap’. In little more than a year, he rose to the first chef level. He considers this the pinnacle of his experiences, not only as a result of the wealth of techniques and skills that after so many years of work he is now proficient in. The district itself, including the lakes, point to an Umbria that embodies all the cardinal virtues of Italian cuisine, and that enhances them… in the case of the Borgo, in a stimulating and indeed unparalleled manner.