Michelangelo Mammoliti

Giaveno - Piemonte

Michelangelo Mammoliti

Michelangelo Mammoliti, a chef born in 1985 near Turin, has made a significant impact on both the Piemontese and international culinary scene. Since 2022, he has led the gourmet restaurant La Rei Natura at Boscareto Resort & Spa in Serralunga d'Alba, where his evolving cuisine concept has earned two Michelin stars in 2023.


Michelangelo Mammoliti, born in 1985 in Giaveno, is an iconic figure in the Piemontese and international culinary world. His story is rooted in a family where cooking was more than just an art: it was a way of life and connecting with the surrounding nature. Raised in Almese, amidst the majestic Alps, he learned from a young age the importance of rhythms dictated by the seasons and the value of local produce.

His culinary journey has been shaped by transformative experiences with some of the greatest names in the global gastronomy. After working with the legendary Gualtiero Marchesi and honing his skills with luminaries like Stefano Baiocco, his adventurous spirit took him beyond national borders, to France. There, he honed his craft under the tutelage of renowned chefs such as Alain Ducasse, Pierre Gagnaire, Yannick Alléno, and Marc Meneau, learning the art of excellence and rigor.

However, the call of his roots was irresistible. In 2014, he returned to Piedmont to put into practice what he had learned, reinterpreting cuisine with a fresh and innovative outlook. As the executive chef of the Resort La Madernassa in Guarene, he earned the respect of the gastronomic community with his ever-evolving cuisine, earning two Michelin stars in the process.

His latest culinary chapter sees him at the helm of the gourmet restaurant La Rei Natura at the Boscareto Resort & Spa in Serralunga d'Alba. Here, Mammoliti expresses his unique culinary philosophy, based on the use of aromatic herbs, spices, and locally sourced products cultivated with love and respect for nature. In 2023, his commitment to excellence was recognized with the award of two Michelin stars, confirming his status as a pioneer of contemporary Piedmontese cuisine.


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