Massimiliano Brunetto

Massimiliano Brunetto was born in Turin in 1972 and since he was a child he has cultivated a great love for cooking that flourishes within the home between pastry boards, flour and rolling pin, indispensable tools for preparing Emilian tortellini, the dish par excellence of the land where his mother comes from. The choice is forced, he enrolls in the hotel school and begins his apprenticeship and his culinary career from a young age. A student of the starred chef Carlo Bagattin, he will combine school technique with a deep knowledge of Piedmontese cuisine.
In the following years he will approach the art of preparing fish working as a chef at the Marco Polo restaurant and vegetarian cuisine with chef Pietro Leemann. His dedication, his respect for food, the quality raw materials carefully chosen directly by those who grow, raise and produce them is combined with the wines of the beautiful cellar with barrel vaults, the result of an ever-current and renewed choice made by Luisa Pandolfi and a careful and welcoming room orchestrated by Bruna Pogliano