Executive Chef of Borgo Santo Pietro and the Saporium restaurants, Ariel Hagen blends Florentine roots with a contemporary vision. His philosophy, “The Season That Doesn’t Exist”, celebrates nature and seasonality. Both Saporium restaurants have earned a Michelin star and the Michelin Green Star for sustainability.
Florentine by birth, Ariel Hagen grew up surrounded by Renaissance art and Tuscany’s rich culinary heritage, drawing inspiration from his grandmother’s recipes and a deep connection to his homeland. After graduating in Gastronomy, he began his professional journey under chef Nicola Dolfi, entering the Florentine culinary scene and refining the foundations of his gastronomic identity.
His training expanded with experiences in renowned European kitchens, including Osteria Romana in Brussels and Le Passage in Ukkel, both tied to Michelin-starred cuisine. A decisive turning point came at St. Hubertus, alongside Norbert Niederkofler during the restaurant’s three-star period, where he contributed to the development of the Cook the Mountain philosophy. His role as sous chef at Arnolfo, under Gaetano Trovato, further consolidated his creativity and helped shape dishes that today define his cuisine.
Returning to Tuscany, Hagen took over the gastronomic direction of Borgo Santo Pietro Lifestyle Group, overseeing all F&B concepts within the group — including the two Saporium restaurants, La Trattoria Sull’Albero, the culinary offer aboard Yacht Satori, and the Tenuta di Borgo Santo Pietro projects such as Orto Pop-up and Festum Terrae. In its first year, Saporium Firenze was awarded both a Michelin star and the prestigious Michelin Green Star; in 2024, Saporium Chiusdino proudly reconfirmed its Michelin star (red) in addition to the Green Star it had already received in previous years as a benchmark of sustainable fine dining.
His philosophy comes to life in the project “The Season That Doesn’t Exist”, a free and sensitive interpretation of nature’s changing gifts, placing biodiversity and regenerative agriculture at the center. With the support of a team specialized in horticulture, foraging, breadmaking, fermentation, and cheesemaking, Hagen creates tasting journeys such as Territorial Projections, Pes-care, and Vegetable Depths, transforming seasonal ingredients into sensorial experiences.
Saporium — its name derived from the Latin word for “flavor” — serves as his stage, where the land of Borgo Santo Pietro becomes culinary art. With a 45-strong team, Hagen fosters an environment of growth and creativity, honoring Tuscan tradition while tracing new paths in contemporary gastronomy.
