Giuseppe Russo

After studying hotel management at Ifse, Giuseppe Russo took his first steps in the kitchen at Luigi Pomata in Cagliari. He then moved to Turin and completed his classical training at the Tre Galline restaurant.

He then collected important training experiences from Zanasi at Snowflakes in Cervinia and as his chef in the small town gem that was Dora in Poi.
As a chef, before arriving at the Tre Galli restaurant, he gained experience in his native land, Calabria, at Cala delle Feluche.
The cuisine offered at the Tre Galli restaurant has two souls: the first, sober, which follows the dictates of Turin catering, the second disruptive which finds its maximum expression in Mediterranean cuisine.