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.

GIOVANNA TOMMASI PASTRY CHEF She embarked on her career at an early age, flanking Annalisa Tedeschi, with years of hard work devoted to experimentation and research. After many professional and training experiences, Giovanna returned in 2005 to the Regina Adelaide and took the helm of the pâtisserie department, expanding the offer by introducing leavened pastries in collaboration with maestro Giuseppe Appezzato. In 2009, she opened the pastry shop 'I Dolci della Regina', which she still runs today. Since 2014, she has been an examiner at the Advanced Pastry Course at the prestigious Alma school in Parma. She loves painting, sculpting and photography.

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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