Federico Gallo

Chef Federico Gallo was born in Turin; after graduation (2006) he began to travel, first in Italy, especially in Tuscany, and then to Mexico, the United States, and northern Europe.

These experiences helped Federico propose, alongside the classic local products, also traditional raw materials from the places he visited, thus creating extremely interesting and varied “seasonal” menus.

His cuisine is the perfect combination of tradition and innovation, mixing traditional Piedmontese and Tuscan products, which allows the creation of extraordinary dishes rich in aromas, colours and flavours.