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IN THE KITCHEN
The people and the values... behind the scenes
"We put a lot of ourselves into each dish: our choices, passions and memories, what we really hold dear; if you like what we prepare, you’ll like us too". Andrea Costantini, Executive Chef at REGIO PATIO.
The harmony you can taste in each dish springs from the team spirit in the kitchen, the expression of passion, energy and respect for the individuals on the team.
ANDREA COSTANTINI EXECUTIVE CHEF
Born in Friuli, after Hotel Cervo in Porto Cervo and Badrutt's Palace in St. Moritz, he joined the Locanda Solarola in Castelguelfo. Here began the successful alliance with his greatest maestro: Bruno Barbieri. He stayed one year, long enough to clinch a second Michelin star, before moving onto to Relais&Chateaux Castello del Sole in Ascona, where he met another great chef: Othmar Schlegel. In 2001, Bruno Barbieri made him sous chef at Relais&Chateaux Villa del Quar, where together they reached two Michelin stars and a three-fork Gambero Rosso rating in the space of nine years. With ten years’ experience in Michelin-starred restaurants, he today expresses his personal take on contemporary Italian cuisine at Regio Patio. He is a big fan of Bruce Springsteen.
GIANCARLO MORANDUZZO PASTRY CHEF «I want to be a cook» he had always said, since childhood. Thanks to his parents’ experience in the sector, hotel and catering school and his first jobs on Garda at the young age of 18. Followed by hotels, restaurants and a short interlude as a businessman. But, he says, it was his arrival at the Regina Adelaide that marked a “turning point”. He started in the kitchen, winning the trust of Chef Costantini, whom he worked under for several years as sous chef, both sharing the same approach to research, attention to ingredients and discipline. In 2017, he became the pastry chef at the Regio Patio, following one of his greatest passions: he adores working with chocolate and leavened pastries are a delightful “obsession” for him.
OUR APPROACH
We offer cuisine that favours quality, season ingredients, preparing everything on-site, from bread to jams, fresh and homemade pasta to desserts, chocolates and natural yeast panettone. This is how we understand the job, combining instinct and method. We choose only the very finest raw materials, with a close eye on seasonal produce. We treat them with respect, enhancing their intonations and qualities, keeping flavours sharp and intact, being what we deem to be the true protagonists of each dish.
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