Executive Chef of Opera – Ingegno e Creatività in Turin, Stefano Sforza expresses a cuisine built on precision, seasonality and technique, shaped by major Italian and French kitchens and by a philosophy that values clarity, rigor and territorial identity
Born in 1986, Stefano Sforza built his gastronomic identity through the teachings of his mentors — from Pier Bussetti to Alain Ducasse — learning rigor, discipline and deep respect for ingredients long before refining technique. Over more than fifteen years, he consolidated this foundation in leading fine dining restaurants: Bellevue in Cogne, Del Cambio in Turin, Trussardi alla Scala in Milan and, later, three years at the Turin Palace, experiences that shaped his essential, clean and deliberately measured style .
He found his ideal home in Opera – Ingegno e Creatività in Turin, a restaurant conceived as a space where craftsmanship and creativity meet. Located on Via Sant’Antonio da Padova, Opera features an open kitchen that highlights the act of “making” as a central element, while the dining room evokes a theatrical atmosphere that mirrors the restaurant’s name. Here Sforza fully embraces the identity of the project, developing a cuisine defined by clarity, purity and control, where subtraction is more meaningful than addition .
The menu evolves with the seasons and is built around two main paths: a vegetarian tasting menu, centered on a single family of vegetables and designed to explore textures and techniques, and the Opera menu, the chef’s creative manifesto, in which regional flavors interact with citrus notes and subtle Asian accents. Vegetables come from the Cometto family’s farm in Chieri, while other ingredients are sourced from trusted local producers and authentic markets such as Porta Palazzo, reinforcing a direct connection to the Piedmontese territory .
In 2020 Sforza introduced a clear ethical shift: no endangered fish species, no foie gras, reduced use of refined sugar in desserts, and an increased focus on sustainability. His cuisine aims to educate guests by revealing the complexity hidden within simple ingredients and by expanding perceptions of vegetable-based cooking. Dishes such as the “Mela” dessert and the signature “Opera” plate reflect this philosophy and have become markers of the restaurant’s identity .
His work has earned significant recognition. In 2020 he was awarded Emerging Chef of the Year by Food and Travel Italia, while Opera received accolades from TheFork, Identità Golose, Gambero Rosso and other guides. Since 2022, the restaurant has appeared in the Michelin Guide selection, further confirming its place within the contemporary gastronomic landscape of Turin .
With a cuisine rooted in territoriality, technique and contemporary sensibility, Stefano Sforza stands today among the most distinctive culinary figures of the Turin dining scene.
