Corrado Fasolato

Schio is an industrial town in the Vicenza foothills, not a typical fine-dining destination. Fasolato's work at Spinechile makes the area a gastronomic destination, combining local mountain ingredients with the broader creative vocabulary he developed during years of international cooking.

Corrado Fasolato, born in Schio (Vicenza), left Italy young to explore foreign culinary regions before returning to open Spinechile Resort in Schio. His international experience informs a creative, alchemical approach that bridges traditional Vicentino ingredients with global influences, earning a Michelin star.

Schio, Vicenza, Veneto, Italy — trained internationally; worked at Met Restaurant Venice before returning to Vicenza

Career

• Head Chef at Met Restaurant (Hotel Metropole), Venice (2000s)
• Chef at Various European restaurants, Europe (1990s–2000s)
• Chef-Patron at Spinechile Resort, Schio, Vicenza (2010s–present)

Mentored by International culinary experience across European kitchens.