Donato De Leonardis

Villa Amistà is a 16th-century Venetian villa surrounded by Valpolicella vineyards. Bianchi's cooking is an expression of this landscape: Corvina and Molinara grapes, cold-pressed olive oil from the estate's ancient trees, vegetables from the kitchen garden — fine dining rooted in the agricultural terroir of Verona.

Mattia Bianchi, born November 1987 in Valpolicella (near Verona) into a farming family, earned his first Michelin Star in 2020 as Executive Chef at Ristorante Amistà inside Byblos Art Hotel Villa Amistà. His cooking draws from the agricultural tradition of Valpolicella — wine, olives, local vegetables — reinterpreted with modern technique.

Valpolicella, Verona, Veneto, Italy — farming family roots; trained at culinary school and Italian restaurants

Career

• Culinary student at Scuola Alberghiera Luigi Carnacina, Veneto (2003–2007)
• Chef at Various Verona and Veneto restaurants, Verona, Italy (2007–2015)
• Executive Chef at Ristorante Amistà, Villa Amistà, Corrubbio di Negarine, Verona (2016–present)

Mentored by Valpolicella agricultural tradition.