Chef Giovanni Luca Di Pirro was trained at the Institute Hotelier Malatesta of Rimini. He has three souls: born a Romagnolo, originally of Abruzzo and an adopted Tuscan, he is the son of a cook and began his career as a young man doing a lot of work experience, both abroad and in Italy. He worked with a well-known restaurant in Alba as sous chef and achieved the first Michelin star. In 1999 he landed in Tuscanyin Montalcino with his wife Paola and together they decided to run a small restaurant. In 2007 he became executive chef at a beautiful luxury hotel in Montalcino where he remained until 2009. In 2010, he ran a popular restaurant in Montalcino getting, even if for a short period, excellent results and reviews.
From March 2012 he has been the executive chef at Castello del Nero Hotel & Spa where he leads the gourmet restarant La Torre and the typicla La Taverna. His cooking philosophy is inspired by the tradition and the territory, based on raw seasonal materials of highest quality and freshness, giving a touch of modernity to his creations.
In Novembre 2014 he got one Michelin star for La Torre at Castello del Nero restaurant.
Describe your culinary philosophy in 4 words…
Creative, Contemporary, Seasonal, Local
What is your greatest inspiration?
To create always new dishes by using local products
If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?
Louis XVI – Alain Ducasse
What four things would you take to a desert island?
Knife, Blanket, Hook, Fishing line
- 1 Michelin star from 2014
- 1 hat on L’Espresso Guide 2017
Strada Spicciano, 7
50028 Tavarnelle Val Di Pesa