In a pioneering wave of Italian cuisine, one chef has been making his mark, honing his craft in the world's finest kitchens. This culinary prodigy cut his teeth at El Bulli under Ferran Adrià, Mugaritz with Andoni Luis Aduriz, Noma under Renè Redzepi, and at D.O.M with Alex Atala. His gastronomic journey also led him to France, working alongside culinary maestros Marc Veyrat and Michel Bras. These experiences have shaped him into a leader in the Italian food scene.
Terry Giacomello
Hailing from Montereale Valcellina in Friuli, Italy, this chef of rare talent has been captivated by the art of cooking since his early years, growing up amidst the bustling pans of his family's inn. After graduating from the Hotel Institute of Longarone, his culinary career took flight, leading him on a gastronomic journey few can boast.
Giacomello's training demonstrates an impressive curriculum, enriched by high-level experiences in world-renowned restaurants. He learned the secrets of haute cuisine at El Bulli, working with Ferran Adrià, at Mugaritz under Andoni Luis Aduriz, at Noma guided by Renè Redzepi, and at D.O.M., collaborating with Alex Atala. His culinary pilgrimage took him to France, where he also worked alongside Marc Veyrat and Michel Bras, among other maestros of fine dining.
After this international stint, Giacomello returned to Italy, making his mark in Alta Badia, Milan, and Parma. He received stellar recognition at Parma's Inkiostro restaurant, but in 2021, he chose to dedicate himself to a new, exciting project, which he's been working on for over a year.
Giacomello's culinary philosophy is forward-facing, with dishes that seem to emerge from a dream-like universe where technique and taste reign supreme. He employs traditional ingredients and customary preparations, reinterpreted in an innovative style. Each of his dishes are unique, resulting from interdisciplinary studies distinguished by creativity, color, and an innovative spirit.
Giacomello views contemporary cuisine as a perfect marriage between advanced technology and craftsmanship, two elements that blend harmoniously in his hands. He has also been invited to share his culinary wisdom as a guest judge on two editions of MasterChef Italy.
Some of his iconic dishes include the Illusion of Rice, the Medusa, the Gummy Mozzarella, the Millenary Potato, the Mezze Maniche with Ham Broth, the Spiral Egg, the Red Turnip Gnocchi, the Tribute to Friuli, the Egg White Tagliolini, and the Forgotten Lemon.
