Damiano Dal Farra

Locanda San Lorenzo has stood in the Alpago valley since 1900, serving the farming communities of the pre-Dolomite hills. The Dal Farra family has cooked here through four generations, building a restaurant where the mountain landscape — mushrooms, mountain cheese, freshwater fish from Lake Santa Croce — is the protagonist.

Damiano Dal Farra is the fourth-generation chef of Locanda San Lorenzo in Puos d'Alpago (Belluno), an establishment his family has run since 1900. He inherited the kitchen from his father Renzo, who built the restaurant's Michelin reputation, and continues to evolve the cooking while honoring the mountain heritage of the Alpago valley.

Puos d'Alpago, Belluno, Veneto, Italy — fourth-generation family mountain restaurant (since 1900)

Career

• Chef (fourth generation) at Locanda San Lorenzo (family), Puos d'Alpago, Belluno (2010s–present)

Mentored by Renzo Dal Farra (father).