Claudio Lochiatto, born in 1989, is a Calabrian chef from Acquaro, in the province of Vibo Valentia. His gastronomic journey began early: while his parents worked, he spent his days with his grandmother, who instilled in him a love of cooking as an act of affection and care for others. It was from that domestic environment, amidst preserves, fresh pasta, and Sunday rituals, that a true calling was born. At just 14, he began working in several restaurants between Tropea and Capo Vaticano, along the Costa degli Dei.
At 19, he decided to pursue his passion professionally and enrolled at the ALMA International School of Italian Cuisine, located in Colorno, in the province of Parma. ALMA is considered one of the most prestigious gastronomic academies in Europe: founded by Gualtiero Marchesi, it trains chefs, sommeliers, pastry chefs, and dining room professionals through a rigorous program that combines advanced theory, practice, and internships in the world's finest kitchens. For Claudio, it was a transformative experience that opened the doors to the world of fine dining.
After completing his training, he worked between Venice and Zurich, honing his skills and vision. But it was in Turin that he finally found his calling. He arrived in the city about ten years ago, and here he collaborated with some of the most prestigious establishments: from the Del Cambio restaurant led by Matteo Baronetto, a symbol of Turin's tradition, to the Turin Palace alongside Stefano Sforza, to more contemporary experiences such as Opera, Condividere with Federico Zanasi, and Spazio7 with Alessandro Mecca.
After years of serving haute cuisine, Claudio chose to embark on his own journey. In 2024, he opened L'Uliveto, his first restaurant, with his wife Blerta, who now manages the dining room with grace and precision. The restaurant, located in the San Salvario neighborhood, is designed as an authentic trattoria, where the chef's Calabrian roots meet the traditions of Italian cuisine. His menu features dishes that evoke memories and affection.
Claudio likes to define his cuisine with three words: feeling, thought, and research. Feeling is what nourishes his connection to his homeland and his family—in the kitchen he keeps photos of his daughters Francesca and Aurora, who inspire him every day. Thought is the intention that guides every dish, never left to chance. Research is the curiosity that drives him to discover small producers, unique ingredients, and refined techniques. His cuisine is never cerebral, but profoundly flavorful, enveloping, and immediate.
Today, Claudio Lochiatto is considered one of the most interesting and consistent chefs on Turin's new gastronomic scene. Far from trends, he's close to people. His cuisine isn't meant to shock: it's meant to make you feel good. And he succeeds, every time.
Dedicated menu:
APPETIZERS
Traditional meatballs
Eggplant and mint meatballs
Potato and anchovy zeppole with green sauce
FIRST
Maccarruna with goat
SWEET
Licorice biscuit, mandarin cream and grilled lemon ice cream
Cover charge, water and a glass of wine included
Fixed menu at €30
ENTERTAINMENT
Calabrian folklore
