Diego Della Schiava

Chef Diego Della Schiava's culinary philosophy is profoundly rooted in Italian tradition, with a stated passion for foundational elements like risotto and pasta. Central to his ethos is the rigorous search for outstanding, first-class raw materials. He believes these ingredients must be the undisputed protagonists of each dish, ensuring their intrinsic essence is respected and exalted, whether they are highly prized components or lesser-known, even forgotten, elements. His approach is deeply influenced by his training at ALMA, the International School of Italian Cuisine under the esteemed Maestro Gualtiero Marchesi, and subsequent mentorship by star chefs such as Niko Romito, Andrea Berton, Emanuele Scarello, and Guido Haverkock. This esteemed lineage underpins a philosophy of technical mastery harmoniously balanced with a profound reverence for ingredients and their purest expression. Della Schiava's vision extends beyond mere taste. He dreams of a cuisine that educates and involves the diner, transforming the act of eating into an immersive sensorial journey. Guests are encouraged to become an integral part of appreciating the raw materials, bridging the gap between kitchen and table and fostering a deeper respect for food and the culinary process. This distinctive ethos has garnered significant acclaim for THE VIEW Fine Dining, including 16 points from Gault&Millau in 2021 and a coveted Michelin star in 2022. Chef Della Schiava's technical mastery is characterized by meticulous precision and a sophisticated balance of flavors and textures. He exhibits a keen eye for detail, exemplified by the 'surgical' care in molding and filling tortelli with calf's tail meat and the exact rectangular cut of his Iberico pork loin, cooked to achieve both crispiness and juiciness. He innovatively incorporates elements like cool tomato essence and subtle dark powders (such as porcini) to elevate traditional dishes. His approach to flavor is an artful blend of Italian classicism and modern refinement, consciously layering flavors to build umami and crafting 'marvelous counterpoints' – like crunchy raw ham crisps against an elegant Grana Padano fonduta – for textural and gustatory complexity. Plating is executed with artistic intention, designed to be visually enchanting as well as delicious. A hallmark of his innovation is the 'Bellini in piatto,' a deconstructed Bellini featuring amaretto and Louis Roederer rosé sorbet, served alongside Iberico pork, showcasing a playful yet refined integration of dessert-like elements into savory courses. While he works with diverse ingredients, his culinary heart remains firmly rooted in exquisite renditions of Italian staples. His legendary signature dishes include: * **Scampo Morbido**: A gently cooked 3/6 caliber scampo from South Africa, elegantly presented on a celery aspic and accompanied by a cool tomato essence, reminiscent of a Bloody Mary. * **Risotto Carnaroli 'Riserva San Massimo'**: A refined risotto featuring chanterelles and black truffle, garnished with a dark powder, likely derived from porcini mushrooms, designed to impart a deep umami. * **Tortelli**: Precisely molded and generously filled with tender calf’s tail meat, served with a wonderfully elegant Fonduta di Grana Padano and crunchy raw ham crisps for textural contrast. * **Iberico Pork Loin**: A precisely cut, crispy, and juicy piece of Iberico pork, innovatively paired with a 'Bellini in piatto' – a delicate sorbet made from amaretto and Louis Roederer rosé.

Career

• Executive Chef at THE VIEW, Lugano
• Sous Chef at THE VIEW Lugano hotel, Lugano
• Sous Chef at Innocenti Evasioni Lugano (at THE VIEW Lugano hotel), Lugano