Barbara Manoni has journeyed through a professional trajectory in Italy's most prestigious restaurants, from “Uliassi”, the "Osteria Francescana", and "Casa Perbellini" to her role as the restaurant director at “Resort Castelfalfi”, garnering awards and recognitions along the way.
Barbara Manoni, from Ostra Vetere in the province of Ancona, Marche, began her adventure in the dining hall almost as a game, but experiences in major Italian restaurants have forever marked her path. Her growth journey has always been guided by curiosity. Starting with her first major engagement: in the kitchen of the Three MICHELIN-Starred chef Mauro Uliassi. It was thanks to him that she discovered the world of fine dining, truly understanding what teamwork means, making mistakes, and learning from them.
During the closure months of the “Uliassi” restaurant, she decided to leave Senigallia and take on a significant internship for her apprenticeship: that at the "Osteria Francescana", alongside chef Massimo Bottura, Giuseppe Palmieri, and Alessandro Bertoni. In addition to her passion for wine, she also discovered a love for cocktails and began working at the American bar “Spaccio”. However, she felt out of place and returned home to work at another major Senigallia restaurant, “Madonnina del Pescatore”. A beautiful relationship based on mutual trust developed to the extent that Barbara was even entrusted with the keys to the “il Clandestino” restaurant in Portonovo.
In these years, supporting her and standing by her side was Luca Abbadir, sous chef to Cedroni, who helped her get to “Casa Perbellini”, where Barbara currently works. In the two-starred reality in Verona, she found her niche thanks to a young and determined brigade. Her management earned her the award for Best National Maître by Identità Golose in 2017 and also the Best Dining Service by the MICHELIN Guide in 2019.
In 2023, Barbara moved to Tuscany to the “Resort Castelfalfi” as the restaurant director. "What excites me the most is what gets created during every service between the dining hall, kitchen, and customer. An intimate relationship that, unbeknownst to us, magically emerges and makes everyone feel good."
