Alfio Ghezzi

Chef Alfio Ghezzi's culinary philosophy is profoundly rooted in a deep, authentic connection to his native territory, particularly the microclimate and rich biodiversity of Lake Garda and Monte Baldo. He champions a cuisine that is simple, genuine, and sustainable, emphasizing active sharing and interaction with the landscape. His approach to ingredient sourcing is meticulous and dedicated to local excellence. Ghezzi insists that local ingredients are the true protagonists of his dishes. He maintains long-standing relationships with historical suppliers while actively discovering new sources, such as exploring the Tremosine plateau for artisanal dairy products and forging connections with local fishermen on the Brescia side of the lake. For him, the concept of "Km 0" translates to minimizing the travel distance of goods, rather than adhering to a rigid, fundamentalist definition of proximity. He actively seeks to highlight the often-underestimated diversity and superior quality of ingredients found in his immediate surroundings. Ghezzi's overarching vision is one of authenticity and transparency, encapsulated in his "True to Food" concept, where his cooking consciously or unconsciously narrates a part of who he is and what he believes. He redefines luxury not as superficial extravagance, but as the qualitative enjoyment of time suspended in a pure, elegant landscape. His culinary manifestos of simplicity and lightness draw inspiration from the Nouvelle Cuisine of the 70s, as well as the world of design and the Japanese concept of "Wa" (harmony). He firmly believes that the future of gastronomy lies in a Mediterranean-inspired cuisine, one that celebrates the sun, climate, genuineness, and the profound valorization of the earth. He observes and fosters a growing awareness among both chefs and guests regarding the respect for healthy and authentic raw materials. Chef Alfio Ghezzi's technical style is characterized by a refined simplicity and genuineness, deeply influenced by design principles and the Japanese concept of "Wa" for harmony. He seeks "decontextualized inspiration" that taps into a broader sense of sensitivity. His mastery is evident in his nuanced application of local Garda DOP extra virgin olive oil, which he views not merely as an ingredient but as a versatile tool: an element of support, an enhancer, a deepening agent, or a subtle nuance. He expertly employs its herbaceous, aromatic, floral, and bitter notes across various preparations, from raw condiments and lake fish (like pike) to vegetables (such as potatoes), emulsions for sauces, and the crucial 'mantecatura' of risottos. The culinary team, including Resident Chef Akio Fujita, integrates subtle Japanese contaminations, creating a unique fusion within his Italian framework. Ghezzi's approach to flavor and plating prioritizes exalting every taste through elegant simplicity. His dishes often achieve a delicate balance, exquisite taste, and an unexpected lightness, occasionally evoking the experience of a dessert (e.g., 'Cavolfiore nocciole e cacao'). He employs techniques like compression and transformation of ingredients to create original textures and intensify sensory experiences, as seen in his 'Salmerino limone e carote' which becomes a delicate roll. His culinary artistry extends to pastry, where elegance and lightness are paramount. His legendary signature dishes include: * **Sacher con olio extravergine Garda dop**: A classic dessert reinvented with the unique touch of local olive oil. * **Cavolfiore nocciole e cacao**: A warm, balanced, and exquisitely delicate dish, often perceived like a dessert. * **Radicchio, anguilla e cedro**: Eel delicately wrapped in radicchio, adorned with candied cedar. * **Shiitake Trentino con coregone, emulsione di shiitake e birra**: A dish marrying local coregone tartare with Trentino-grown shiitake and a beer emulsion, delivering an oriental flavor profile. * **Riso zafferano e porcini**: A generous and classic risotto. * **Salmerino limone e carote**: A sophisticated preparation of compressed, flambéed, and steamed Arctic char, served as a roll with carrot puree and puffed skin, set on a chardonnay and butter cream base. * **Capriolo, topinambur, agrumi e caffè**: A perfectly executed dish featuring roe deer with Jerusalem artichoke, citrus, and coffee. * **Tarte tatin con gelato fior di latte**: A traditional tarte tatin served with fior di latte ice cream. He also experiments with pairings such as 'Tartare di capriolo con olio extravergine di oliva Garda DOP', 'Polenta con olio extravergine Garda DOP e sarde', and 'Gnocchi di patate e formaggio di malga con olio extravergine Garda DOP'.

Career

• Chef at Locanda Margon, Trento
• Chef at Ristorante Senso del Mart, Rovereto
• Operative Partner at EALA My Lakeside Dream, Limone sul Garda
• Executive Chef at Senso Lake Garda, Limone sul Garda

Mentored by Gualtiero Marchesi.