ALBERTO TOÈ

EXECUTIVE CHEF

Home cooking plays an important role in Toè’s career. An unconscious bond, the one with flavours and fragrances of childhood, which turns into a solid awareness in his adolescence, when he prefers the hotel school to the wine school. Even then, in fact, Toè was deeply attracted to food, to the possibility of transforming it into art and concept.

During his hotel studies he frequented the kitchens of a number of local establishments; he then went on to intern at Igles Corelli’s restaurant, at the Donei family’s Malga Panna restaurant and, after graduating, at the Costa family’s La Stüa de Michelin restaurant. At just 21, he took up his first solo challenge by taking over the reins of the Treviso “Med”. He continued his career through experiences with: Martin Berasategui, Andreas Caminada (an experience that marked him greatly, both on a professional and cultural level), Nuno Mendes, Pietro Leeman, Norbert Niederkofler of the St. Hubertus to the conquest of three Michelin stars, and Le Cementine (within H-FARM, a technology, marketing and education company, where he was chef and manager).

The experience in Uganda with the ‘Insieme si può’ (Together We Can) Foundation was decisive. Africa marked him deeply, especially on the issue of food waste and recovery.