Executive Chef of La Locanda
Danilo Bortolin, the Executive Chef of the gourmand restaurant La Locanda del Sant’Uffizio
30 years, is a native of Val Divedro, one of the seven Ossola valleys in the upper Piedmont, on the border with Switzerland. In the nearby town of Domodossola he attended hotel school Antonio Rosmini.
From the beginning he has collaborated with renowned chefs in some of the most famous and prestigious luxury hotels in Europe.
Among the most important are the three summer seasons at the 5 star luxury Hotel Cala di Volpe in Porto Cervo, under the strict direction of Chef Franco Guardone, four years in Liguria, at the legendary Splendid Hotel in Portofino and Santa Margherita Imperial Ligure, and the various experiences abroad in Switzerland in the ski resorts of Crans Montana and St Luc, England and Denmark on the island of Jersey in the exclusive restaurant 2 Michelin chef Rene Redzepi of NOMA.
In 2006, the desire to move closer to his Piedmont led him in the restaurant 2 Michelin Small Lake Claudio Sacco, on the shores of Lake Mergozzo, where he had the opportunity to enrich their knowledge of the Piedmonts cuisine, with an eye to excellent products of the valleys and lakes.
The next step could only be that the direction of the kitchen of the historical restaurant La Locanda del Sant’Uffizio, with the common goal to bring one of the most popular restaurants in Piedmont
The refined cuisine of Danilo is linked to the territory and to the great tradition of Piedmont, is characterized by a simple and straightforward taste and appreciated this union come interesting choices
And through his creativity Danilo becomes irresistible for those who like to reward themselves by giving up the pleasure of a memorable meal.
We are very happy to have him in our kitchen and we look forward to putting it to the test!