Stefano Baiocco, born in Ancona and trained under the wings of culinary masters such as Alain Ducasse, Pierre Gagnaire, and Ferran Adrià, is the chef at Villa Feltrinelli on Lake Garda. His high-level natural cuisine is the result of a journey rich in international experiences, characterized by a deep respect for ingredients and impeccable aesthetics on the plate.
Biography
Stefano Baiocco’s career is an exemplar of dedication to culinary research and an unwavering commitment to excellence. After training at the Enoteca Pinchiorri and years of refinement in Paris with icons like Ducasse and Gagnaire, as well as at elBulli with Adrià, Baiocco returned to Italy where, in 2003, he found his professional match at Villa Feltrinelli. Baiocco's culinary vision is deeply rooted in nature, as demonstrated by his innovative use of aromatic herbs and edible flowers, which lend distinctive and memorable flavors to his dishes. Every creation, from the Simple Salad, which celebrates the variety of plants in the park of Villa Feltrinelli, to the Porcini Tiramisù, is an expression of pure culinary art that challenges conventions and invites contemplation. Baiocco’s excellence is not limited to the kitchen but extends to the overall experience offered at Villa Feltrinelli, where the chef and his team are always available to fulfill every guest's desire, from personalized breakfasts to refined dinners with ever-changing menus. This absolute dedication to luxury service results in an almost one-to-two staff-to-guest ratio, ensuring unparalleled attention to detail. Baiocco’s cuisine strikes a balance between visual and nutritional lightness, aesthetics, and substance. His philosophy focuses on the simplicity of elements and the complexity of their composition, creating spiritual effects that communicate far beyond taste. It is a cuisine that speaks to the mind as much as to the palate, emphasizing that gastronomy is as much an art of reflection as of flavor.
