Samuele Di Murro, the young and talented chef of the San Giorgio restaurant in Genoa, has helped maintain the restaurant's Michelin star through his creativity and dedication in reinventing Ligurian cuisine.
Biography
Samuele Di Murro was born in Alba and moved to Genoa to follow his passion for cooking. Initially an economics student, Samuele decided to abandon his university studies to pursue his dream of becoming a chef. In 2018, he joined the kitchens of the San Giorgio restaurant as an apprentice, a historic and renowned establishment in the city.
In a short time, thanks to his dedication and talent, Samuele earned the trust of the owner Danilo Scala, who promoted him to sous chef after just six months of internship. His professional growth continued, and after three years, he was appointed head chef of the restaurant. Under his leadership, San Giorgio managed to retain its Michelin star, an accolade it had received just before his promotion (Ristorante San Giorgio Genova) (Zena a toua) (Global Media News).
Samuele Di Murro's cuisine is characterized by innovation and the reinterpretation of traditional Ligurian dishes. Among his most appreciated creations are the "Gnocchi al pesto" and "Grilled squid with saffron and almond sauce," dishes that reflect his ability to combine local ingredients with modern techniques, offering unique culinary experiences to his guests (Zena a toua) (Quotidiano Nazionale).
In addition to his career at San Giorgio, Samuele is committed to training the next generation of chefs and promoting Ligurian cuisine. His story is an example of how passion and determination can lead to achieving great milestones.
