Dario Tornatore is the executive chef at the Parkhotel Laurin in Bolzano, known for his kaleidoscopic cuisine that blends Mediterranean tradition with international influences.
Dario Tornatore, class of 1985, of neapolitan descent, began to cultivate his passion for good cooking at the age of 5 with his grandmother Chiara, whose signature dish, tagliatelle al ragù, was always on the table. He learned the techniques and began to study the highest quality ingredients, adopting from the beginning the philosophy of sincerity in the dish, designed on the basis of flavors immediately recognizable to the palate that evoke real feelings. Fresh seasonal vegetables and local products such as red shrimp, a recurring staple in his specialties because it enhances the taste of the sea.
Then he left Naples to move to Rome with his family and start a new life. An identity divided between two cities that, over time, became synonymous with an open-minded attitude, ready to embrace the new through the many travels he undertakes. He does not attend the hotel school, but graduates from the nautical institute.
After graduating, he decided to fly to England to perfect himself by working with the best: among them, he managed to win the sympathy of Gordon Ramsay and started working at the famous Gherkin, located on the top floor of the skyscraper of the same name. There, the multi-star chef noticed the young Tornatore's talent and followed him on a 6-year specialization course. In London, he also made contact with the famous Arnold Stevens, king of the Grand Hotel Savoy. He then spent some time in Japan and, on his return in 2013, was asked to advise on the opening of the regional Enoteca Palatium in the Eternal. Meanwhile, in 2017, he takes the position of chef consultant for Montcalm Luxury Hotels. Subsequently, he was chosen as chef for the POLPO chain in Soho, where he achieved Michelin Guide Bib Gourmand recognition for Polpetto.
In 2019, sheikh Mohamed Al Khalifa of Bahrain invited him to lead ITICO UK in the Middle East as corporate executive chef, where he remained until 2022, when he decided to make South Tyrol his home. First, he explored the Small Luxury Hotels of the World; from 2023, he will be in charge of the two restaurants of the historic Parkhotel Laurin. Here, at the Laurin and at the fine dining restaurant ConTanima, he offers an itinerary of contaminations gathered from years of professional experience across borders.
