Terry Giacomello, a Friulian from Montereale Valcellina, was born among the pots and pans and stoves of his family’s inn from which, after completing his studies at the Longarone hotel institute, he officially began his work as a chef, which would see him engaged in various important professional experiences, among them at Ferran Adrià’s El Bulli, at Andoni Luis Aduriz’s Mugaritz, at René Redzepi’s Noma, at D.O.M. of Alex Atala, as well as stops beyond the Alps at Marc Veyrat, Michel Bras and other temples of haute cuisine. A great path at school from the sacred monsters before returning to Italy, to Alta Badia, Milan, and Parma where he earned a star at the Inkiostro restaurant, which he leaves in 2021 to devote himself to his new project, the NIN restaurant opening in 2023 in Brenzone sul Garda.
Giacomello’s is a cuisine that looks to the future, with dishes that often seem to arrive from a dreamlike world of technique and taste, using typical products and traditional preparations revised in an innovative way.
His dishes are unique and structured, the result of studies that space between various disciplines and are distinguished by imagination, color and innovation.
For Giacomello, contemporary cuisine is beautifully technological and artisanal at the same time.
The chef has been a guest outside judge on 2 editions of Masterchef Italia.
Some of his iconic dishes are lllusione di riso, Medusa, Gommoso di mozzarella, Patata millenaria, Mezze maniche al brodo di prosciutto, Spirale d’uovo, Gnocchi di rapa rossa, Omaggio al Friuli, Tagliolino di bianco d’uovo and Limone dimenticato.