Stefano Di Giosia

Stefano Di Giosia's culinary philosophy at The Tudor Pass is a profound narrative weaving together his Abruzzese roots, deep reverence for British seasonality, and international influences, all executed with masterful technique. His vision centers on sensory storytelling, where each ingredient is a "chapter" and every menu a meticulously crafted "story." He aims for an unparalleled balance of technique, sophistication, and simplicity, striving for "clean flavors" that surprise in their apparent straightforwardness, never pursuing excess but rather harmonious balance. This ethos is deeply integrated into the historical context of Great Fosters, ensuring contemporary flavors interact harmoniously with the centuries-old setting. Ingredient sourcing is paramount to Di Giosia's approach, driven by an unwavering commitment to seasonality and sustainability. Menus evolve constantly with the rhythm of the seasons, utilizing produce from local farms and drawing extensively from Great Fosters' own kitchen gardens and orchards. He emphasizes "absolute respect for the product" and a firm belief in minimizing waste, viewing every part of an ingredient as an opportunity for creativity. This dedication extends to collaborating with local producers, such as an olive oil mill near his Abruzzese home, intending to elevate extra virgin olive oil to the same revered status as butter in Northern European dining. Technically, Di Giosia's style is marked by precision, research, and an emotional understanding honed during his formative years at Heston Blumenthal's The Fat Duck. He champions an approach that delves into "the why of everything," blending scientific rigor with profound emotional insight. He actively seeks to expand the diner's palate, notably by introducing and celebrating the "bitter taste" to an English audience, a characteristic flavor of Italian cuisine. This educational aspect, coupled with a desire to create an intimate and welcoming atmosphere, underscores his mission: to not merely cook well, but to foster a unique, personal connection and "give emotions" through his food. Beyond the plate, Di Giosia embodies a progressive leadership philosophy, committed to fostering a healthy and supportive kitchen culture. He actively rejects traditional kitchen "bullying" or "nonnismo," championing an environment where staff well-being is prioritized, evidenced by reasonable working hours. For him, the Michelin star is not a final destination but a validation that his holistic system – one built on history, research, territory, and, crucially, people – is effective. He views his work as part of a new generation of chefs not only transforming gastronomy but also revolutionizing the professional environment in which it is created. Chef Stefano Di Giosia's culinary approach is defined by its authoritative depth, blending sophisticated technical mastery with profound narrative artistry. His style, honed at pioneering establishments like The Fat Duck and KOL, is characterized by "clean flavors," extraordinary technique, and a vivid imagination that transforms familiar ingredients into surprising, elegant experiences. He aims for "balance" over excess, with dishes that are "pure, clean in structure, and surprising in their apparent simplicity." His technical prowess allows for creative deconstruction and reinterpretation, seen in dishes like the savoury carrot cake, which features a licentious carrot foam and herbaceous wild flower and herb salad, balanced by horseradish cream. He masterfully integrates historical and geographical tributes, such as the Tudor-inspired smoked mushroom potage, made vigorous with grilled oil and a nod to the Orient via white soy sauce. Flavor profiles often incorporate unexpected elements: game is enhanced by "Timiz pepper" dried next to a flame, and raw celeriac salad receives an unforgettable touch of "Concord8" vinegar. A notable pursuit is his ambition to introduce and educate the English palate on the "bitter taste," a cornerstone of Italian cuisine, exemplified by the Orkney scallop dish finished with Amaretto. Plating is meticulously considered, serving as a visual extension of his storytelling. The reinterpretation of the Coronation Chicken, for instance, is presented as a 3D-printed, crown-shaped snack housed in a jewel box, symbolizing a delicate homage to Queen Elizabeth I and the historical setting. Other legendary signature dishes include: * **Savoury Carrot Cake**: An imaginative transformation of a classic, featuring carrot foam, wild flower and herb salad, and horseradish cream. * **Smoked Mushroom Pottage**: A rich, historical nod to Tudor-era cuisine, invigorated with grilled oil and white soy sauce. * **Coronation Chicken (Reinterpretation)**: A visually striking, crown-shaped snack, 3D-printed and served in a jewel box, featuring apricot ketchup and marigold. * **Game and Blackberries**: A seasonal creation elevated by Timiz pepper (dried next to a flame), radicchio, celeriac, and "Concord8" vinegar. * **Orkney Scallop with Mantuan Influences**: A complex dish incorporating pickled pumpkin, Disaronno mousse, amaretto, Sturia caviar, lemon gel, and a spicy kick from pickled chili pepper, paying tribute to his sous chef's origins. * **Smoked Tea (Apertivo)**: An Asian-inspired smoked tea served at the beginning of the meal, also referencing Abruzzese broths and the historical pottage.

Career

• Executive Head Chef at The Tudor Pass (Great Fosters Hotel & Restaurants), Egham
• Sous Chef at KOL (MJMK Restaurants), Greater London
• Development Chef at AP&Co., London
• Development Chef at The Fat Duck Group (The Fat Duck by Heston Blumenthal), Bray
• Cook at The Fat Duck Group (The Fat Duck by Heston Blumenthal), Bray
• Cook at Borgo Spoltino, Teramo, Abruzzi, Italy
• Cook at ERA ORA - Copenhagen, Copenhagen, Capital Region, Denmark
• Chef De Partie at Hotel Parco Delle Rose, Silvi Marina, Abruzzi, Italy
• Stager at AGA restaurant, San Vito di Cadore, Veneto, Italy

Mentored by Heston Blumenthal.