Gian Piero Vivalda

Chef Gian Piero Vivalda's culinary philosophy is rooted in a profound commitment to transforming a traditional family osteria into an exemplary Italian 'maison' of fine dining, drawing inspiration from prestigious French models while honoring deep Piedmontese heritage. His vision is built on unwavering determination, self-belief in the face of skepticism, and an ethos of continuous, meticulous improvement in every facet of the dining experience. He believes the restaurant should be synonymous with excellence in all fields, emphasizing that every phase, from the initial grissino served at the table to the concluding gelato, must be perfected to leave an indelible impression. This pursuit of perfection extends to a deep understanding of ingredient textures, precise cooking techniques, and rigorous error reduction, ensuring that the palate's satisfaction is the ultimate measure of success, integrating raw materials and technical mastery. Ingredient sourcing is paramount, focusing on the "excellences" of Italy, particularly from Piedmont. Vivalda champions local, traceable ingredients like Cervere leeks (km 0), Inalpi centrifuge cream butter sourced from 400 local farms, Sparea spring water, Sambucano lamb from known pastures, Fassona Piedmontese veal, Val Pesio porcini, Alba white truffles, and natural fermentation Alpine cheeses. He also strategically incorporates premium extra-regional and international elements such as Adriatic prawns, Peruvian mango, Bronte pistachios, Ligurian scampi, Favignana tuna, and Iranian caviar, all carefully chosen to elevate the overall culinary narrative. For Vivalda, dining transcends mere sustenance; it's a holistic, immersive experience encompassing the ambiance, impeccable service, expert wine pairing, and the rich history imbued within the establishment itself, welcoming guests into "our home." Chef Vivalda's technical mastery is characterized by a relentless pursuit of optimal food expression, refined through his formative experiences in top French kitchens like those of Georges Blanc, Alain Ducasse, and Alain Dutournier. His approach meticulously re-evaluates and perfects every culinary process, from the fundamental techniques of filleting fish and cooking vegetables to the intricate art of stuffed pastas and artisanal bread-making. He notably developed his proprietary 'grissino maison' 25 years ago and continuously refines it, alongside other house-made items from his AtelieReale lab, including panettoni and Gelato Reale, underscoring a commitment to self-sufficiency and unparalleled quality. His style marries deep-seated Piedmontese tradition with innovative flair, evident in dishes that balance classic elements with contemporary presentation and flavor profiles. He employs traditional cooking methods, such as a rare brick rotisserie for exemplary charcoal cooking, as seen in his 'Capretto di Roccaverano allo spiedo d'ulivo.' Precision in temperature control is also key, exemplified by his renowned 'Uovo 'terme',' cooked at 37°C for 20 minutes to achieve a unique texture, then thoughtfully paired with seasonal ingredients like truffles, cardoons, or prawns. Among his legendary signature dishes are: 'Martini di mazzancolle dell'Adriatico e mango peruviano via aerea,' showcasing delicate seafood and exotic fruits; 'Fiori di zucca, carpaccio di vitello di Fassona piemontese,' a harmonious blend of classic and contemporary; 'Pansotti alle erbe e borragine su pesto alle noci,' highlighting regional pasta; 'La Finanziera di Renzo,' a rich traditional offal dish; 'Sottobosco di fungo,' a celebration of porcini; and the aforementioned 'Uovo 'terme',' celebrated for its unique preparation and versatility. The restaurant also prides itself on seven distinct types of ravioli and various pigeon preparations, reflecting a deep respect for local ingredients and traditional game cookery.

Career

• Chef-Patron at Antica Corona Reale, Cervere

Mentored by Renzo Vivalda.