Giulio Gigli

Chef Giulio Gigli's culinary philosophy is deeply rooted in his Umbrian heritage, characterized by a profound respect for local tradition married with innovative international techniques. His core ethos revolves around the concept of 'Panta rei – tutto scorre' (everything flows), signifying a fluid and evolving menu that remains anchored to the region's culinary memory. This philosophy is further distilled into three cardinal elements: the 'journey,' representing his extensive global experiences and personal growth; the 'game,' an playful approach to food that inverts roles, exchanges consistencies, and delights with an element of surprise; and 'energy,' the compelling force that permeates each dish and the restaurant's entire ecosystem. Gigli is committed to highlighting the 'forgotten products of the region' and celebrating the diverse bounty of Umbria, sourcing seasonal ingredients from a network of small, trusted producers. His restaurant, UNE (meaning 'water' in ancient Umbrian), is a 'territorial cuisine' that eschews sea fish (save for cod and anchovies) in favor of local gems like roveja, aglione, elderberry, Trasimeno bean, black chickpeas, artisanal umbricelli, Cave beans, red potato of Colfiorito, and Fario trout from Sellano. An ambitious part of his vision includes cultivating a 5000-square-meter garden, an 'edible forest,' and a farm adjacent to the restaurant, creating a self-sustaining 'ecosystem' that fosters synergy and community development. This commitment to local sourcing is balanced with the understanding that 'relationships' with suppliers are paramount. Sustainability, resourcefulness, and a no-waste approach are integral. This is vividly demonstrated by his extensive pantry, housing nearly 2000 jars of conserves—pickles, jams, and various sweet-and-sour preparations—inspired by ancient domestic techniques rather than high-end laboratories. These conserves are not merely a storage method but a creative catalyst, enabling new ideas to emerge from constraints, ensuring seasonal ingredients are utilized year-round, and imbuing dishes with a 'memory of taste.' For Gigli, being a chef is a 'cultural act,' a means of narrating a place and its people, valuing the past while embracing the future through intelligent and respectful gastronomy. Chef Gigli's signature approach is a masterful synthesis of advanced international culinary techniques and the rich, authentic flavors of Umbria. His technical prowess, honed through years in prestigious kitchens such as Disfrutar, Le Cheval Blanc, Benu, and Il Pagliaccio, allows him to 'revisit' and 'renew' traditional ingredients with modern flair. He skillfully employs molecular gastronomy, evidenced by techniques like spherification (e.g., cod spheres), low-temperature cooking (e.g., eggs), and classic French methods for elevating proteins (e.g., pigeon prepared 'in full French style'). His dishes are characterized by an 'inversion of roles' for ingredients and playful presentations that surprise and satisfy, creating a magnetic appeal without ostentation. Flavor profiles in Gigli's cuisine are harmoniously balanced, often integrating regional tastes with subtle Oriental influences, showcasing a global perspective applied to local ingredients. This is exemplified by his 'Ramen-like' tagliolino, where traditional Umbrian tagliolini, Cannara onion broth, 'primo sale' cheese, and roveja are reinterpreted with an Asian sensibility. Plating is designed to evoke interest and 'release energy,' prioritizing clear flavors and thoughtful textures. Among his most emblematic creations are: * **Tigella Aerea**: An 'air-light' siphoned tigella, playfully deconstructing the Emilian staple, often filled with goat cheese and white grape jelly, meant to be eaten by hand, symbolizing his blend of tradition and technical innovation. * **Spherified Baccalà**: A component of his amuse-bouche, demonstrating his mastery of molecular techniques by encapsulating intense marine flavor in a delicate sphere. * **Uovo a Bassa Temperatura**: An egg cooked at low temperature, served with Fario trout, Sagrantino genevoise, and purple cabbage, showcasing a precise command of temperature control and ingredient harmony. * **Piccione alla Melangola**: A testament to his classical training, featuring perfectly cooked pigeon paired with crunchy buckwheat and melangola (bitter orange) jelly, uniting French technique with local produce. * **'Ramen' Tagliolino**: Tagliolino in Cannara onion broth, with 'primo sale' and roveja, a compelling example of his ability to infuse regional ingredients with unexpected, globally inspired interpretations. * **Raviolo Bucato di Castagna, Salsa di Lepre**: A dish that delves into comforting, subtly layered flavors of the undergrowth, revealing hidden nuances through its structured preparation. * **Il Ripieno della Rocciata**: A dessert that deconstructs and reinvents the traditional Umbrian rocciata, using elements like cacao pastry, alchermes jelly, white mulberries, and apple puree, demonstrating his playful 'inversion' of classic forms.

Career

• Chef at La Terrazza dell’Eden, Rome
• Chef at Montparnasse 25, Paris
• Chef at Cheval Blanc, Courchevel
• Chef at Il Pagliaccio, Rome
• Chef at Grand Véfour, Paris
• Chef at Benu, San Francisco
• Chef at Château de Bagnols, Bagnols
• Chef at Disfrutar, Barcelona

Mentored by Anthony Genovese, Yannick Alléno.