Alessandro Gilmozzi

Chef Alessandro Gilmozzi's culinary philosophy is a profound homage to the alpine environment, viewing the mountains not merely as a source of ingredients but as a foundational vocabulary for his entire ethos. His core vision is rooted in a "botanical approach," meticulously dissecting, analyzing, and understanding each ingredient to unlock its most intimate potential. This deep reverence for nature is seamlessly interwoven with a constant drive for experimentation, ensuring that tradition, while deeply respected as a guardian of values, identity, and seasonality, remains vibrant through continuous study, comparison, and technological integration. Gilmozzi champions a radical form of sustainability, recognized by a Michelin Green Star, that extends beyond ingredient sourcing to encompass an ethical operational process. He maintains a short, concrete supply chain supported by over 40 local collaborators—farmers, butchers, hunters, and cheesemakers—enabling El Molin to source 80% of its pantry from Trentino. This commitment is exemplified by his pioneering practice of "fitoalimurgia," or foraging, where he and his brigade meticulously gather wild herbs, roots, lichen, and even bark from the surrounding forests, understanding their life cycles and optimal harvesting times. His philosophy rejects any form of integralism, asserting that the value of territorial belonging should never become an obsession, and that the soul of cuisine must never reject technique. Beyond the plate, Gilmozzi's philosophy manifests in the very environment of El Molin, housed in a historic mill restored with local Swiss pine, where every detail, from hand-carved utensils to furniture, contributes to a coherent narrative of hospitality. The concept of "silence" is fundamental to his creative process, allowing him to deeply perceive the territory and compose menus that offer an authentic, unique experience. His background in artistry and carpentry further informs his vision, where "materia diventa racconto"—raw materials are transformed into evocative stories, deeply connecting guests to the alpine landscape and its timeless rhythms. Chef Gilmozzi's technical mastery is characterized by a meticulous, almost scientific approach to culinary innovation, ensuring that every new dish is the product of rigorous research. He adeptly employs modern techniques such as low-temperature cooking and the creative use of smoke, while also embracing primordial connections between fire, wood, and meat. His kitchen leverages advanced tools like ultrasounds for processes such as curing fish and maturing honey, alongside highly energy-efficient equipment, demonstrating a pragmatic fusion of ancient wisdom and cutting-edge technology. His commitment to sustainability extends to zero-waste techniques, epitomized by his multi-faceted preparation of pine cones (cirmolo), transforming a single ingredient into resins, fermented beverages, risotto powder, distillates, and balsamic embers. He famously grates local salt-infused rock to season dishes, a unique technique inspired by observing local wildlife. The artistry of his plating reflects his early aspiration to be a sculptor, with dishes designed to be "plastic, essential, sculptural." Gilmozzi's aesthetic is inherently visual and geometric, utilizing "the ruler" as a symbolic tool for precision, linearity, and cleanliness. Each element on the plate is placed with intentionality, possessing a precise function, weight, and direction, transforming food into edible landscapes or abstract compositions. His team's practice of foraging together, even including front-of-house staff, fosters a collective understanding and appreciation for the ingredients, further enriching the "story" conveyed on the plate. Among his legendary signature dishes that encapsulate this artistry and technical depth are: * **Lingua di cervo con rosa selvatica e genziana**: A deeply evocative dish, highlighted as a "narrative highlight" for its ability to move the soul. * **Risotto all’Oltre Alpe**: Featuring verbena, juniper, and sweet and sour pine buds, this dish evokes a "silent, vertical, intense mountain" experience. * **Trota con zucca, mela e geranio**: Described as a "manifesto dish," showcasing his zero-waste philosophy by utilizing every part of the trout, pumpkin, apple, and geranium to create a highly sustainable and impactful culinary statement. * **Miniature Wild dolci**: These small, intricate desserts serve as a sophisticated culmination to the dining journey, mirroring the initial delicate bites but in a mature and complete form.

Career

• Chef Patron at El Molin, Cavalese
• Intern at Alain Ducasse kitchens, France
• Intern at El Bulli, Roses, Spain

Mentored by Alain Ducasse, Michel Bras, Ferran Adrià.