Gaetano Trovato is the Grand Chef Relais & Châteaux of restaurant Arnolfo in Colle Val D'Elsa, Italy. With his brother, Giovanni - the sommelier and maitre D' - they reflect their Sicilian roots, using regional and seasonal products. Combining fine-dining with a homely feeling, Arnolofo is in a lovingly restored 16th Century palazzo. It reflects a balanced mix of antique furniture and handcrafted Baccarat chandeliers with a few selected images of modern art. The tables are stocked with fine fine white porcelain, which is supplemented with simple crystal glasses. Colle is a town of crystal production in Tuscany.
As an adolescent, Chef Trovato developed a love for fine cuisine, blends of different flavours, contrasting tastes and unusual pairings: sweet, savoury, bitter and sour. He became a chef out of his passion towards these elements, and towards his culinary Italian roots. Plus, he had a talent for it and a desire to be creative. He started his career as an apprentice in Saint-Moritz, and then, under the supervision of the great chef Angelo Paracucchi, in Ameglia, he learnt how to bring taste to life. It was later at Le Moulin de Mougins with Roger Vergé and in Paris, working with Gaston Lenôtre that his signature cuisine became apparent.
The restaurant - founded in 1982 by Gaetano - has since been awarded two Michelin stars, and become a member of Relais & Chateaux.
Describe your culinary philosophy…
My culinary philosophy is passion, talent, the search for the essence of my territory.
How did you feel when you were awarded your first Michelin star?
When I received the first Michelin star, I was probably the youngest chef in Italy, I was just 25 years old, started in the Tuscan countryside, international tourism has been a real surprise, it gave me motivation to continuous improvement, to research, to taste stronger extolling the raw materials with care.
What is your goal?
My goal is to convey emotions today as yesterday, to my clients, to spread quality education to his young disciples and then disseminate the quality of the food.
I dream that I hope to accomplish, create a home conteporanea, where do training, a dynamic formula for more modern cuisine for the younger audience, and continue to make haute cuisine by merging the two businesses under one roof.
What three things would you take to a desert island?
In my dream island, I would bring fresh water, lots of vegetables and extra virgin olive oil.
- 2 Michelin stars
Via XX Settembre n° 50 - 52
Colle di Val d'Elsa
+39 05 77 92 05 49