An expectional culinary experience –
Teo Chiaravalloti is the new head-chef at “Ai Giardina di Sassa ”
Chef Chiaravalloti’s restaurant serves a Mediterranean cuisine with an Asian fusion twist – high quality goods in combination with his refined simplicity make every meal a culinary highlight. At the “Ai Giardini di Sassa”, his main commitment remains – growing and evolving with his team and transmitting his passion for his profession.
“I grew up in the kitchen,” recalls Chiaravalloti. “I took inspiration from my uncle who is a cook and at home I was always curious and took note of the dishes that were being prepared.” His passion for cooking has guided him through his childhood and directly down his path.
After completing his training, he faced a series of culinary experiences at some of the best 5 star hotels in Switzerland, the Suvretta House in Saint Moritz in 1998 and the Dolder Grand Hotel in Zurich the following year.
He became the assistant chef at the Villa Principe Leopoldo and returned back home but only for a while – a great journey to the far east was lying ahead of him. His adventure took him to China, Shanghai, where he worked as Chef de Cuisine at the Danieli Restaurant in the St. Regis Hotel.
In 2011, Chiaravollti then returned to the Villa Principe Leopoldo and became its Sous-Chef, working beside the famous Ticinese Gourmet Chef Dario Ranza. Together, they created wonderful dishes and took part in various competitions. In 2012, Chiaravalloti attended the Bocuse D’Or Swiss Culinary Competition in Geneva, where he attended the final.
In Vino Veritas!
As in any reputable restaurant, at Ai Giardini Di Sassa you'll find an expert, enthusiastic sommelier.
Paolo Monetti, from the region of Friuli, and an active member of AMIRA, the Association of
Maîtres and Sommeliers, will welcome you with professionalism and unparalleled service, recommending the perfect wine to pair with your dishes.
Aided by a knowledge of six languages, he loves entertaining diners with the history of each wine, sharing with you his experience and his passion.