Gaetano Trovato Chef Gaetano Trovato Chef Gaetano Trovato Chef

Gaetano Trovato Chef

The values of transparency, cleanliness and rigor, that my brother Giovanni and I, have inherited from our family are the same as in my kitchen; our aim is to convey quality but without glitz

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Born in Sicily, Gaetano Trovato, at the age of six, moved with his large family of 6 brothers and sisters to Colle di Val d’Elsa.
Gaetano’s career begins with the poorest but symbolic food ever: the bread.

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In the summer holidays of the high school years, to increase my pocket money, I went to work in a bakery in the old town of Colle di Val d’Elsa. This bakery made bread with sourdough starter and cooked it in an old wood-burning oven; I remember that you could smell the freshly made bread in all the nearby streets. This experience left me with an indelible mark that continues to influence my cooking because, even today, we serve to our customers, twice a day, our own bread

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A few years later, Gaetano went off the province of Siena; he started working in Rimini, Turin and Switzerland. Finally he moved to France where he began his training in haute cuisine with the founding father of nouvelle cuisine Roger Vergè and the pastry chef Gaston Lenotre.
Before starting his own business, Gaetano has the opportunity to work in Sarzana with Angelo Paracucchi where he “learnt how to bring taste to life”

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I usually draw them first, as if they were real projections of architecture

Gaetano Trovato Chef Gaetano Trovato Chef Gaetano Trovato Chef Gaetano Trovato Chef Gaetano Trovato Chef Gaetano Trovato Chef Gaetano Trovato Chef Gaetano Trovato Chef