Alessandro Dal Degan

The Asiago Plateau, 1,000 meters above the Veneto plain, has a unique ecosystem of alpine meadows, beech forests and mountain streams. Dal Degan's 'druid' cooking translates this living landscape into dishes that change daily based on what the plateau offers — a deeply site-specific cuisine.

Alessandro Dal Degan, born 1981 in Turin, has built La Tana Gourmet on the Asiago Plateau into one of Italy's most distinctive mountain restaurants. Known as the 'chef-herbalist', he forages the plateau's meadows and forests and holds both 1 Michelin Star and 1 Green Star for his sustainable, hyper-local approach.

Turin, Piedmont, Italy — trained in Italian fine dining; developed herbalist foraging philosophy on Asiago Plateau

Career

• Chef at Various Italian fine-dining restaurants, Northern Italy (2002–2014)
• Chef-Patron at La Tana Gourmet, Asiago, Vicenza (2015–present)

Mentored by Self-developed foraging and botanical philosophy.