Mario Porcelli, an Apulian chef from Molfetta, leads the gourmet restaurant of the Alpenroyal with a style that is refined, essential and contemporary. Awarded a Michelin Star in 2015 and the “Passion Dessert” prize in 2026, he expresses a cuisine defined by technical precision, aesthetic sensitivity and a deep connection to both his homeland and the mountains that now surround him.
Mario Porcelli’s culinary journey begins in Molfetta, Puglia, a land that shapes his taste and sense of identity. In 1996 he takes his first professional steps at Il Borgo Antico, marking the start of a steady and determined growth that will lead him to work in prestigious kitchens and broaden his cultural and gastronomic horizons.
A decisive turning point comes in 2004, when he joins the Alpenroyal Grand Hotel in Selva di Val Gardena, becoming part of the brigade led by Chef Felix Lo Basso. Here Porcelli refines his technique, his aesthetic intuition and a vision that soon becomes his distinctive signature. Living in the Dolomites expands his creative spectrum: Mediterranean ingredients meet alpine herbs, modern techniques blend with the culinary traditions of the Ladin territory.
In winter 2014 he is appointed Executive Chef of Alpenroyal, shaping the culinary identity of the hotel’s gourmet restaurant. It is here that his cuisine—elegant, rigorous and deeply personal—reaches full maturity. In December 2015, his work is recognized with the Michelin Star, an award that celebrates his ability to reinterpret territory with a contemporary, rooted, and highly expressive approach.
Another milestone is reached in 2026 with the Michelin “Passion Dessert” award, highlighting his remarkable sensibility for desserts. As in his savoury dishes, Porcelli’s sweet creations are defined by visual harmony, emotional depth and a refined sense of structure.
His cuisine is a balanced dialogue between two worlds: the Mediterranean and the Dolomites. Puglian flavours intertwine with alpine botanicals; modern techniques elevate raw materials without overpowering their essence. Fish remains one of the pillars of his creative approach—handled with mastery, precision and deep respect, a reflection of his origins and his ongoing research into purity of flavour.
Today, Mario Porcelli continues to express a recognisable culinary voice—an evolving journey shaped by study, passion and an unwavering dedication to excellence.
