Thomas Piras is a talented maître who has traveled not only across Europe but beyond, to master the art of restaurant management and interpreting diners' needs. He now takes meticulous care of guests at "Contraste." The restaurant, born from a collaboration with chefs Mathias Perdomo and Simon Press, was awarded a MICHELIN Star in 2017 and has retained it since.
Thomas Piras was born in Milan in 1985 to Sardinian parents with a passion for fine cuisine. However, his journey in the world of gastronomy didn't begin in a culinary school but developed over time. After completing high school in the scientific field, in search of modest earnings, he became a waiter, only to realize that the restaurant hall would be his future.
After a short yet intense period in a prestigious catering service and various restaurants in Milan, he decided to gain international experience by traveling and working in Spain, Australia, the United States, and Norway. Having explored various facets of the profession, Thomas became a master in efficiently managing dining rooms in any situation.
Upon returning to his homeland, he experimented by spending summers in Sardinia and winters in Madonna di Campiglio. He eventually settled in Milan thanks to Matias Perdomo, who was then the chef of the renowned "Pont de Ferr," managed by Maida Mercuri. After the restaurant achieved the MICHELIN Star, Thomas made the decision to leave the restaurant together with Mathias and Simon Press, with the goal of opening their own restaurant. Thus, after a few months, "Contraste" was born, earning a MICHELIN Star in 2017. The professional philosophy of the three partners is centered around creating a joyful and carefree dining experience, infused with precision and innovation, while still rooted in respect for traditions. They challenged themselves to take their guests on a gastronomic journey that surpassed the concept of a simple menu.
It was Thomas, in his role as the head of the dining room, who forged a unique connection with each diner, understanding their needs and desires, and then conveying this portrait to the kitchen to craft dishes tailored to each guest.
