Peter Brunel

Peter Brunel's culinary philosophy is deeply rooted in an obsessive attention to detail and a commitment to creating unique sensorial experiences that blend food, design, and hospitality. He champions an "ethical cuisine" that aims "to give dignity to everything that nature gives us." This ethos is intrinsically linked to his sourcing, with a strong emphasis on utilizing and valorizing local ingredients from his Trentino Alto-Adige region, such as olives and grapes from the Dolomites and Lake Garda area. Brunel articulates his overarching vision as "innovation through tradition," believing that while "everything has already been discovered," the role of the chef is to "dig inside what the great dishes were and re-propose them with new techniques." He explicitly defines his style as "Nikkei cuisine in a Trentino sauce," a fusion that marries Japanese and Peruvian culinary traditions with the distinctive products of his homeland. His creative process is fueled by immense curiosity, artistic influences (like Gio Ponti, Bruno Munari, Fortunato Depero, and Gabriele D’Annunzio), and a drive to invent new approaches rather than imitate. Ultimately, for Brunel, hospitality and cuisine are inextricably linked to "well-being," ensuring that every aspect of the dining experience contributes to an unforgettable and harmonious moment for the guest. Chef Brunel's technical mastery and artistic vision are characterized by an eclectic and imaginative approach, driven by an "obsessive" attention to the "tiniest details." He is recognized as a pioneer in Food Design, creating culinary trends. His signature style is a "Nikkei cuisine in a Trentino sauce," where traditional dishes are re-imagined through innovative techniques. A prime example of his technical prowess is the "rottura della fibra" (fiber breaking) technique, used for his legendary "Spaghetto di patate." In this dish, potatoes are cooked sous vide to stabilize their fiber, creating a "natural spaghetti" without chemical additives. Brunel's flavor combinations are daring and unexpected, such as combining cod with leeks and chocolate, or rice with lemon, snails, and Vino Santo. His plating is highly conceptual, exemplified by the "Lofoten Island" dish (also called "Ricordo di Lofoten"), which features marinated anchovies on a breadstick elevated by tiny metal tripods over a sea-reminiscent sauce, visually evoking Norwegian cod-drying racks. Other signature dishes include his personal interpretation of "Ribollita secondo me" and a regularly revised "PB50" 14-course menu.

Career

• Chef at Villa Negri, Riva del Garda
• Chef at Borgo San Jacopo (Lungarno Collection), Florence
• Chef-Owner at Peter Brunel Ristorante Gourmet, Arco