Jacobo Tinelli

The passion for food and for preparing dishes leads Jacopo Tinelli, after his studies at the Liceo delle scienze sociali in Monza, to undertake a learning path on the culinary art, attending qualified and professionalizing training courses organized by the Accademia Chef Italia. After working in various catering facilities in Brianza, he arrives at the starred restaurant Locanda del Pilone, located in the Langhe, where he has the opportunity to refine his knowledge, techniques and tools of gastronomic culture. After moving to Turin, he first works as a sous chef at the Nh Piazza Carlina and currently as a chef at the Tre Galline restaurant, where he offers local cuisine, modern in techniques, creative but at the same time traditional in spirit.