Chef of Iris Ristorante in Verona, trained between St. Hubertus and Casa Perbellini, he led La Cru to a MICHELIN Star (2020) and the Green Star (2021). With Iris, opened at the end of 2023, he entered the Guide quickly and earned 1 MICHELIN Star (November 2024).
Born in Vallese di Oppeano (Verona), he began his career locally before moving to London: Toto’s with Paolo Simioni and then Foliage at the Mandarin Oriental Hyde Park shaped his method, precision, and high-kitchen service. Back in Italy, he joined St. Hubertus (3 stars) with Norbert Niederkofler, working every station and absorbing “Cook the Mountain,” sustainability, and biodiversity as the grammar of his cuisine.
His first step into Giancarlo Perbellini’s world came at Isola Rizza; then he returned to South Tyrol as sous-chef to Niederkofler for about three years. Further milestones followed in top brigades: Locanda Margon with Alfio Ghezzi, Le Calandre with the Alajmo family, and Berton in Milan. With the reopening of Casa Perbellini, Sacchetto served as sous-chef for four years, consolidating technical rigor and a clear, essential reading of flavor.
In 2019 he took on the challenge of La Cru (Romagnano di Grezzana): an intimate five-table gourmet restaurant with ultra-short supply chains. In the midst of the pandemic it earned a MICHELIN Star (November 2020) and, the following year, the Green Star for sustainability, steering his cuisine toward vegetables, measured fermentations, and local game.
In May 2023 he returned to Verona: meeting entrepreneur Bruno Soave sparked Iris Ristorante at Palazzo Soave (via Leoni). The restaurant opened in November 2023, entered the MICHELIN Guide within five months, and in November 2024 gained 1 MICHELIN Star: an elegant dining room, a broad wine list, and menus that weave acidity, freshness, and clean-handled ingredients.
His signature is a “readable” cuisine: few elements, precise cooking, calibrated contrasts between bitterness and acidity. The mountain legacy (products, natural rhythms, zero waste) dialogues with Verona’s urban sensibility: plates that seek balance over effect, with constant attention to supply chains and small producers.
