Ariel Hagen

Chef Ariel Hagen's culinary philosophy, epitomized by his manifesto "The Season That Doesn't Exist," is a profound and authentic commitment to nature's inherent rhythms and expressions. It challenges conventional gastronomic seasonality, instead embracing what the land truly offers each day – whether freshly harvested, preserved, fermented, or transformed in Borgo Santo Pietro's dedicated laboratory. This approach is not a provocation, but a sincere reflection of nature as it is, freeing the kitchen from the illusion of perpetual availability. Hagen's ethos is rooted in the "Saporium ecosystem," where the Borgo Santo Pietro estate serves as a vibrant, 300-acre gastronomic laboratory. Here, biodynamic principles and regenerative agriculture guide the cultivation of organic gardens, vineyards, and fruit orchards, alongside the raising of livestock and bees. This deep connection to the land ensures total control over raw materials, providing unparalleled quality and enabling Hagen to craft unique, unrepeatable dining experiences. His cuisine is a "natural work of art," a journey from the countryside to the city, meticulously respecting and highlighting the authentic taste of the Tuscan territory while embodying an anti-food waste philosophy by utilizing every part of an ingredient. Hagen fosters a collaborative environment where a dedicated team—including a head gardener, fermenter, cheesemaker, and butcher—works in concert with the kitchen to give shape to this vision. This comprehensive farm-to-plate philosophy extends beyond the kitchen, aiming for a self-sustainable, zero-waste operation across the entire estate. He views tradition as fundamental, yet continuously seeks to "play with tradition and always try to respect it, enriching it thanks to modern techniques," creating a cuisine that is both deeply rooted and inventively modern. Chef Ariel Hagen's technical mastery is forged from a diverse and rigorous training spanning Belgium, France, the Dolomites, and Tuscany, under the tutelage of masters like Rocky Renaud, Norbert Niederkofler, and Gaetano Trovato. This background instills in him a precise technical style and an almost ritualistic respect for the product, always seeking to tell a compelling story within each dish. His cuisine is renowned for its alchemy of ingredients and inventive quality, yet it remains "legible, concrete, and warm," prioritizing truth above all else. Hagen's creative expression unfolds across three distinct yet interconnected culinary pathways. "Territorial Projections" sees him narrating the story of Tuscany through robust flavors, intense broths, and bitter vegetables, infusing memory, technique, and irony into dishes such as the evocative **Rose of Catherine de' Medici**. His "Fish (Pes-care)" philosophy is a powerful manifesto for sustainable fishing, featuring essential, clean, and profound dishes crafted from local, line-caught produce from the Tuscan archipelago, exemplified by his iconic **Sole, lentils and beurre blanc**. Finally, "Vegetal Depths" showcases noble, complex, and layered plant-based ingredients, largely sourced from the Borgo's fields, demonstrating that vegetable cuisine can possess the same aromatic power and elegance as animal proteins. His approach to plating and flavor emphasizes balance, transformation, and a deep understanding of ingredients, whether through preserves, syrups, or lacto-fermented products that bring "light to the 'season that doesn't exist'." His menus are dynamic, evolving more frequently than traditional seasonal changes, likened to a theatrical series with a beginning, tension, climax, and ending. Hagen also highlights his expertise in fresh pasta—from filled pasta to tagliolini and risottos perfected in wood-fired ovens—and his respect for whole-animal utilization in red meats and game, adhering to a "no-waste" cycle. Other legendary signature dishes include the deeply emotional **Tagliolino al koji e fiori di sambuco**, the versatile **Pappardella ripiena**, and the sophisticated **Animella di vitello, mirtilli rossi, alloro e consommé montato**.

Career

• Sous Chef at Osteria Romana Bruxelles, Brussels
• Chef De Partie at Restaurant Le Passage, Ukkel
• Chef De Partie at Ristorante St. Hubertus (Hotel & Spa Rosa Alpina), Badia
• Chef De Partie at Arnolfo Ristorante, Colle di Val d’Elsa
• Sous Chef at Arnolfo Ristorante, Colle di Val d’Elsa
• Executive Chef at Saporium, Firenze/Chiusdino

Mentored by Nicola Dolfi, Norbert Niederkofler, Gaetano Trovato, Michele Lazzarini.