Jacopo Chieppa

Chef Jacopo Chieppa's culinary philosophy is deeply rooted in the concept of "Equilibrio" (balance), which he sees as fundamental to both his life and his cuisine. This multi-faceted balance extends across ambition and dreams, business plans and creativity, work and family, the popular and the stellar, memory and discovery, sea and land, pop and refined, sweet and savory, local and international. He champions a disruptive personality, embracing the courage required to invest in a fine dining project in a small, traditional region like Liguria, always seeking a measured approach that avoids excess in favor of authenticity and an engaging experience for the diner. His creative process is often described as "working in reverse"; rather than starting with a product, Chieppa is "much more obsessed with the concept and the importance of the ceramics" for a dish, allowing the idea and presentation to guide the creation. This results in dishes that are not just food, but an "occasione per ragionare" (an opportunity to reason), encouraging diners to think and participate without effort or force. He possesses a "solido" (solid) yet not overbearing ego, which fuels his audacious, never-banal, and always recognizable creations. Authenticity and involvement are paramount, aiming to make guests feel part of a sincere narrative rather than merely astonishing them. Family is a core pillar of his philosophy, with Chieppa stating, "Per me la famiglia è tutto, senza di essa il lavoro non ha senso" (For me, family is everything; without it, work has no meaning). This personal drive, combined with an entrepreneurial vision, fuels his intense commitment. His keywords—obsession, entrepreneurship, people, family, memories, nostalgia, and even a touch of madness—underscore a vision that seeks to surprise, conquer, and shine, all while maintaining a profound sense of responsibility and a steadfast refusal to be bound by conventional schemes, even when reinterpreting cherished Ligurian traditions. Chef Chieppa's technical style is built on a solid foundation, honed at the highest levels, particularly in baking and dough work from his time at Mirazur and Kilo. His approach is highly conceptual and interactive, often working "in reverse" by envisioning the concept and presentation (including ceramics) before developing the specific ingredients or dish. Executions are impeccable, serving to actualize a deeply thought-out idea rather than simply adhering to rigid techniques. His flavor and plating philosophy revolves around the central theme of 'Equilibrio' – a dynamic interplay between contrasting elements like memory and discovery, popular and refined, sweet and savory, and local and international. Dishes are intense, personal, and interactive, designed to spark culinary memory and invite diner participation. Presentation is often surprising, like serving a dish on a canvas or including a guessing game, yet always aims for authenticity and involvement over mere shock value. Signature dishes at Equilibrio include: * **Minestrone su tela**: An innovative, artful dish, dedicated to his daughter, presented like a painting, blending affection, art, and a playful challenge. * **Multigrain Focaccia with Butter (Focaccia del contadino)**: An elevated bread course, paying homage to the mill's history and showcasing his mastery of baking, served with the dignity of a main course. * **Pesto (as a dessert)**: A conceptually daring reinterpretation of the Ligurian classic, featuring creamy basil, extra-virgin olive oil, pine nut ice cream, and 30-month Parmigiano. He considers it his "signature dish." * **L’Aragostella**: An apparently simple dish that reveals refined depths and an explosive flavor profile with lemon caviar, celeriac, and spiny lobster. * **Ravioli ai tre pesci**: A creative twist on the traditional 'plin' pasta, using humble fish like mackerel, salt cod, and anchovies treated as high-end roasts, served 'al tovagliolo'. * **L'altra parte di me**: An interactive dish that includes a pencil and paper, encouraging diners to guess ingredients and engage fully with the flavors. * **Cappuccino alla ligure**: A dessert comprising coffee ice cream, goat’s milk foam, and sweet focaccia, evocative of a quintessential Ligurian breakfast.

Mentored by Mauro Colagreco.