Stefano Sforza

In keeping with the philosophy of the restaurant, the chef Stefano Sforza, born in 1986, offers a clean cuisine, precise in flavor and well-defined in tastes. Without too many frills, sincere and clean, where "remove" rather than "add" (as the master Gualtiero Marchesi taught), because adding an extra ingredient to give an unwanted complexity is an ability of everyone, while leaving only the well-studied flavors on the plate is an attitude of few. Stefano's is a cuisine made of territoriality, innovation and concreteness, with a menu that changes according to the seasonality of the products. From his masters, from Pier Bussetti to Alain Ducasse, he learned rigor, respect and discipline, even before cooking. The basics, even before the basics. After more than 15 years of experience, after Bellevue in Cogne, Del Cambio in Turin, Trussardi alla Scala in Milan, after three years at the Turin Palace, he embraces the Cometto family project and arrives at Opera as Executive Chef. In addition to the à la carte proposal, two menus, one vegetarian built around a family of vegetables, where Stefano expresses his predilection for vegetables and plays with cooking methods and consistencies, and an “Opera” menu in which you can be guided by the chef through a creative journey that gives free rein to his creativity and expresses the whole essence of the restaurant.