Caio Benati

Chef Caio Benati's culinary philosophy is a rich tapestry woven from his Italian-Brazilian heritage and a profound respect for the regional identity of the Allgäu. He champions a creative, seasonal, and visually inspired cuisine, where the plate serves as a canvas for both flavor and aesthetic appeal. His approach is meticulously balanced, integrating exceptional craftsmanship with thoughtful presentation and nuanced tastes. A cornerstone of Benati's ethos is a deep commitment to regionality and sustainability. He emphasizes the complete utilization of all ingredients, minimizing waste and honoring the bounty of nature. This aligns with Schattbuch's overarching responsibility to conscious resource use, strengthening local cycles, and contributing to environmental preservation, animal welfare, and biodiversity. The restaurant proudly sources at least 80% of its ingredients from local production, with quality, seasonality, and product proximity forming the bedrock of every culinary composition. Benati's vision is to offer a gastronomic experience that is not only delightful but also deeply rooted in its environment and respectful of its origins. Chef Benati's technical style is characterized by modern precision and a blend of creative techniques, drawing from over a decade of international experience in kitchens across Latin America, Italy, and Germany. He focuses on a harmonious interplay of craftsmanship, aesthetics, and flavor, ensuring each dish is a sensory journey. Visually, his plates are designed to inspire, making the dining experience a feast for the eyes as much as the palate. His commitment to regionality and the complete utilization of ingredients guides his culinary decisions, suggesting a meticulous and thoughtful approach to preparation. Dishes reflect a sophisticated use of seasonal produce and innovative combinations. His current signature dishes include: * Krustentier Fiocchi (Shellfish Fiocchi) * Kirsch Gazpacho (Cherry Gazpacho) * Iberico (Iberian Pork with Onsen Egg, Granny Smith, Celery, Black Garlic, Hazelnut) * Steinbutt (Turbot with Barley, Broad Beans, Cucumber, Aubergine, Vadouvan) * Blumenkohl Fiocchi (Cauliflower Fiocchi, from the vegetarian menu)

Career

• Headchef at RESTAURANT SCHATTBUCH, Amtzell
• Sous chef at RESTAURANT SCHATTBUCH, Amtzell
• Pizzaiolo at PAPA NAPOLI, Lindau
• Sushi Chef at EAT HAPPY Deutschland, Lindau
• Sous chef at Valentin Fine dining, Lindau
• Chef de partie at Valentin Fine dining, Lindau
• Chef de partie at Hotel Bayerischer Hof Lindau, Lindau
• Chef de Partie at Hilton Munich Airport, München
• Head Chef at Curvão Surf House, Guaruja
• Headchef at Weinhaus Zum Santa, Rosenheim
• Cook at La Grappa Ristorante & Bar, Rosenheim
• Sushiman at Hagakure sushi, Bari
• Line cook at Hotel Florida Tirrenia, Tirrenia
• Sushiman at Kobe Sushi, Terni
• Sous Chef at Makis Place, São Paulo
• Sous Chef at Tahiti restaurant, Guarujá

Mentored by Sebastian Cihlars.