Born in Berat and trained between Italy and France, with experiences alongside Gualtiero Marchesi, Fulvio Pierangelini, and at Noma in Copenhagen, today she leads Osteria IME in the Marche, a landmark for identity-driven cuisine with an international spirit.
Entiana Osmenzeza was born in Berat, an ancient town in southern Albania, where she grew up surrounded by the Balkan gastronomic culture, rich in ethnic influences. At a young age, she moved to Turin, Italy, where she attended culinary school while gaining experience in local restaurants.
A decisive encounter with Gualtiero Marchesi, an icon of Italian fine dining, introduced her to the world of haute cuisine. Her career continued in renowned restaurants in Italy and France, where she collaborated with many leading chefs. The most significant mentorship came from Fulvio Pierangelini, whom she regards as her true master. With him, she also worked as executive chef within the Rocco Forte Collection, the prestigious British hotel and resort group.
In December 2011, she became executive chef at Se·sto on Arno, the legendary rooftop terrace of The Westin Excelsior Florence, part of Starwood Hotels & Resorts. There, she presented an author’s cuisine faithful to tradition yet enriched with vibrant ethnic nuances, quickly winning over both critics and guests. She further expanded her horizons with a formative stint at Noma in Copenhagen, several times awarded as the best restaurant in the world.
In 2015, she embraced a bold new challenge: opening Gurdulù in Florence, an ambitious project launched while she was expecting her first child. The restaurant was immediately met with praise from both clients and the press, but shortly afterward, Entiana chose to dedicate herself fully to motherhood.
In 2018, she relocated with her family to the Marche region, where she conceived her most personal venture. On April 29, 2023, she inaugurated Osteria IME, a dream come true. Carefully curated in every detail and supported by the wealth of local farms and artisans, the restaurant quickly established itself as an innovative and internationally oriented gastronomic destination, soon appearing in major dining guides and enriching the Marche’s culinary landscape.
