Valentino Cassanelli

Chef Valentino Cassanelli's culinary philosophy is deeply rooted in what he calls "a free expression of Italian cuisine," an ethos that allows him to transcend borders and trends, making his cooking a personal and intimate method of communication. He proudly represents Italy's rich food culture while embracing a modern, free-thinking approach, integrating innovative techniques and diverse ingredients. Cassanelli envisions his menus as "concept albums" that narrate a "story about flavours," guiding diners on a journey between land and sea that reflects his personal life experiences and extensive travels. This dedication pushes him daily to evolve, driven by a "child's curiosity" and a meticulous focus on restaurant management, always striving to deliver an "amazing Italian taste in a very personal way" while providing a unique and unforgettable experience. A cornerstone of Cassanelli's work is an profound connection to and respect for the territory, acting as an ambassador for the rich biodiversity of Versilia and the Apuan Alps, particularly around Forte dei Marmi. His ingredient sourcing is driven by an "inquiring and curious spirit"; he personally tastes and selects the finest local producers and suppliers, often discovering exceptional ingredients during his vacations and working trips. He fosters deep, collaborative relationships with specialized cultivators like "Fatti col Pennato," a small-scale, heroic agriculture project working with the University of Pisa to preserve ancient vegetables and biodiversity, and "Molino Angeli," which plants ancient grains to produce unique flours indigenous to the region. This meticulous sourcing ensures that every dish not only delivers authentic Italian taste but also tells the story of its origin, with each ingredient handled with the utmost respect for its inherent qualities. Cassanelli's overarching vision extends beyond the plate to encompass the entire dining experience at Lux Lucis. He and his team aim to create a holistic gastronomic journey where food is the primary form of communication, infused with passion, an open mind, and a commitment to sustainability. The synergy with Maitre Sommelier Sokol Ndreko is crucial, as drinks are "conceived and offered as an ingredient," meticulously designed to perfectly complement the dishes' sensations. His ambition for Lux Lucis is to serve as a destination that enhances the visibility of the region and contributes to a broader community network, prioritizing a superior food experience grounded in deep respect for both the territory and the human element. Ultimately, Cassanelli hopes guests depart Lux Lucis with a profound and "unforgettable experience of flavours," having connected with the culture, aromas, and narratives embedded in each creation, viewing fine dining as an essential cultural expression and a celebration of human connection. Chef Valentino Cassanelli's technical mastery is defined by a "free approach" that, while deeply anchored in Italian culinary traditions, is unafraid to "break something and turn it into something else with vision and taste." His menus are meticulously composed to be "delicately balanced and elegant," showcasing an "increasingly mature and conscious style that acquires the elegance of balance." He conceptualizes flavor development by first "imagining the particular feeling I want to evoke" in a dish, skillfully blending "traditional tastes with experimental avant-garde flavor and other exotic touches" to forge a compelling narrative, a "story about flavours." Plating is treated as an art form, with his brigade arranging "small works of art on the dishes," where taste remains the paramount protagonist, ensuring "unexpected tastes and different textures" in every bite. This sophisticated blend allows him to achieve an "amazing Italian taste in a very personal way," often employing a precise "pinch of acidity" to elevate the complexity of even simple dishes like pasta. Among his most celebrated and iconic dishes, Chef Cassanelli highlights the **Red mullet in scent of pine and sea**, a creation that masterfully encapsulates the essence of the Tuscan coastline by merging the sweetness of resin with the refreshing nuances of a sea breeze through pine forests. Other legendary signature dishes include **Spaghetti with anchovies, burrata, umeboshi and caviar**, a complex layering of umami and richness, and **Pigeon with litchi and octopus**, which exemplifies his bold fusion of ingredients from land and sea. His innovative approach is further showcased in conceptual tasting menus such as "On the road, Via Vandelli," which includes dishes like the **Virgin Mary cherry tomato**, presented with an unexpected zest, and the theatrical **Pearl in the mussel**, a delicate creation containing a mint mussel water pearl. His constant evolution is evident in menus like "Versilia in movimento," structured into sections such as "Litorale" (Coastal) and "Salmastro" (Salty sea), allowing his dynamic cuisine to be experienced in various sophisticated forms.

Career

• Trainee Chef at Floriana, London
• Chef at Traditional Modena restaurant, Modena
• Chef at Mosaic, London
• Chef at Locanda Locatelli, London
• Chef at Nobu, London
• Chef / Junior Sous Chef at Cracco, Milan
• Chef at Sangal, Venice

Mentored by Carlo Cracco.