Onofrio Pagnotto

Chef Onofrio Pagnotto's culinary philosophy is deeply rooted in minimalism, sustainability, and an uncompromising pursuit of flavor purity. His ethos, shaped by formative experiences at global culinary temples like Noma and Azurmendi, advocates for a "single-protein (or bi-ingredient)" approach, focusing on exalting one or two core ingredients per dish. This deliberate restraint aims to prevent palate distraction, allowing diners to concentrate fully on the nuances and true essence of each component, whether from land or sea. Ingredient sourcing is meticulous and hyper-local, driven by ethical and environmentally conscious practices. Pagnotto champions a "short, very short supply chain," collaborating exclusively with local producers, fishermen, and relying heavily on the resort's own biological garden for fruits and vegetables. This commitment ensures the freshest, most seasonal, and ethically raised or harvested raw materials, embodying his restaurant's mantra of "territoriality and purity." His overarching vision is to translate the "essence" of an ingredient into a dish, respecting and enhancing its organoleptic and nutritional properties to achieve concentrated, authentic flavors. Pagnotto's journey, heavily influenced by his time as sous chef to Davide Guidara and further refined through specific training with Jacopo Ticchi on fish techniques, underscores a mature and controlled creative process. He views cooking as a blend of precise instinct, acquired knowledge, and proven experience, where sustainability is not just a concept but a manifest, readable practice ingrained in every aspect of his kitchen. Chef Pagnotto's technical mastery lies in his precise, multi-faceted approach to ingredient utilization, where he works "each part of the raw material, with different techniques" to extract and elevate its total flavor. His style is characterized by a "mono-protein" focus, ensuring that a single primary ingredient shines without unnecessary embellishments. He skillfully employs advanced techniques such as fermentations, maturation, oxidations, and dry-aging, particularly noted in his refined fish preparations after training with Jacopo Ticchi. In terms of flavor and plating, the approach is one of elegant minimalism, concentrating attention on the "shades of a specific element." This results in concentrated and authentic flavors, often playing with a delicate balance of textures and tastes. His dishes are a clear manifesto of his philosophy, showcasing the ingredient in its purest, most exalted form. Among his legendary signature dishes are: * **Spigola alla Brace** (Grilled Sea Bass), hailed as his culinary manifesto, featuring a 360-degree preparation with its belly emulsion and a beurre blanc derived from its head and bones. * **Gallina e Uovo** (Hen and Egg), a pasta button filled with a rich hen Genovese sauce, finished with browned butter infused with sage and olive wood and almond wood smoked egg yolk. * **Alici e Garum** (Anchovies and Garum), where marinated anchovies are paired with a garum mayonnaise and a crisp salad of wakame seaweed and toasted pine nuts. * **Seppia e Mandorla** (Cuttlefish and Almond), an intricate dish balancing marine intensity with the delicate nuttiness of almonds. * **Cozze e Pepe** (Mussels and Pepper), demonstrating a controlled, millimeter-precise progression of flavor intensity and depth.

Career

• Chef (experience) at Forte Village, Sardinia
• Chef (experience) at NOMA, Copenhagen
• Chef (experience) at Azurmendi by Eneko Atxa, Spain
• Chef (experience) at SUM, Catania
• Sous-Chef (2021) at I Tenerumi at Therasia Resort, Isola Vulcano
• Head Chef (2024-Present) at Il Cappero at Therasia Resort, Isola Vulcano

Mentored by Davide Guidara, Eneko Atxa.