Charles Pearce is the chef at the helm of the LORTO restaurant at the relais Nordelaia in Cremolino, in the heart of Monferrato. His innovative cuisine skillfully blends piedmontese traditions with international influences, paying particular attention to sustainability and creative use of the plant world.
A native of Scotland, Charles Pearce was born in London in 1992. His passion for food and wine led him to gain experience in various cities around the world, including San Francisco, Barcelona, Milan and London. These formative stages allowed him to develop a unique style characterized by the fusion of traditional italian flavors with those of international cuisine.
In 2021, Pearce took the helm of LORTO, the fine dining restaurant at relais Nordelaia. Here he offers a cuisine that puts the vegetable world at the center, with dishes such as Verza 2.0, where the local cabbage becomes the protagonist, accompanied by a chicken sauce that enhances its flavors. Fish from rivers, lakes and the nearby ligurian coast complete the gastronomic offer, in line with the chef's commitment to waste reduction and the integral use of ingredients.
Charles' innovative vision has led to LORTO being recognized as one of Italy's emerging culinary destinations. Forbes Italy listed him as one of ten emerging chefs to watch, highlighting his ability to enhance piedmontese raw materials with a british touch and a zero-waste philosophy.
