Choi Cheolhyeok and Silvio Salmoiraghi are the innovative chefs behind the Michelin-starred restaurant Acquerello in Fagnano Olona, Italy. Their cuisine, which merges Asian and Italian techniques, has become a benchmark for contemporary gastronomy.
The Biography
Choi Cheolhyeok, originally from South Korea, began his culinary career by exploring his homeland's rich gastronomic traditions. His skills were further enhanced through international experiences in prestigious Asian and European restaurants. He perfected his sushi skills in Japan before discovering a passion for Italian cuisine under the mentorship of Gualtiero Marchesi. Marchesi invited him to Italy to work at the three-Michelin-starred Antica Osteria del Ponte. Choi then pursued a Master in Italian Cuisine at the Alma Culinary Institute, where he met Silvio Salmoiraghi.
Silvio Salmoiraghi, born and raised in Italy, developed a passion for cooking from a young age. His training at renowned culinary institutions and work experiences in Michelin-starred restaurants allowed him to refine his technical and creative skills. He started his career at Joia, the first Michelin-starred vegetarian restaurant in Italy, and worked with Gualtiero Marchesi at L'Albereta. Salmoiraghi earned his first Michelin star as Executive Chef at "Il Lotti" in Paris in 1999. He further honed his skills in Michelin-starred restaurants in Tokyo and Dublin, including Kyomi Mikuni in Tokyo (2001-2002) and Chapter One in Dublin (2003), where he earned a star. He co-founded ALMA with Marchesi in 2004 and ranked among the top 10 chefs at the Bocuse d'Or in 2007.
In 2008, Salmoiraghi opened Acquerello. The two chefs met during a shared work experience and decided to combine their skills and culinary visions to establish Acquerello in Fagnano Olona. Their collaboration resulted in a menu that harmoniously blends Italian and Asian ingredients and techniques, creating unique and surprising dishes. This innovative approach quickly earned the restaurant a Michelin star in 2017, solidifying their reputation in the Italian gastronomic scene.
Choi Cheolhyeok and Silvio Salmoiraghi's culinary philosophy is centered on achieving the perfect balance of flavors, textures, and aesthetics. Each dish is crafted to provide a complete sensory experience, where tradition meets contemporary elements.
In addition to their restaurant's success, Choi and Salmoiraghi are actively involved in culinary education initiatives, participating in international events and conferences where they share their philosophy and unique approach to cooking. Their passion for excellence and continuous pursuit of innovation make them a point of reference for chefs and culinary enthusiasts worldwide.
