Giancarlo Morelli

Giancarlo Morelli, from child prodigy to award-winning Chef. A shrewd and kind entrepreneur with a lifelong passion, four restaurants and numerous awards in international haute cuisine.
In her elegant and sincere cuisine, tradition, research and conviviality converge. Always respectful of nature and without waste.
Born in the Bergamo countryside to a family of farmers, he developed a passion for cooking from an early age, imitating his mother's gestures.
After graduating from the San Pellegrino Terme Hotel School with top marks, at 18 he began his career as a Junior Chef on American ocean liners. He traveled, worked and learned. Once back in Europe, he honed his skills by studying under renowned chefs such as Bernard Loiseau, Troisgros, Alain Ducasse.
At 24 he became director of the first golf club in Italy in Monticello and subsequently opened his first restaurant, Pomiroeu, in Seregno, Brianza, in 1993.
The chef's cuisine, which combines tradition, research and conviviality, earned him a Michelin star in 2009.
Always an entrepreneur, among others the most relevant projects of the last few years are: the Phi Beach on the Costa Smeralda, the Morelli Restaurant and the BULK Mixology Food and Bar located in the 5-star Hotel VIU Milan in Milan, in addition to numerous consultancies around the world.
Chef Morelli is actively involved in promoting sustainable and environmentally friendly cuisine through his participation in the board of organizations such as CARE'S and Le Soste