My kitchen is the result of my vision,

the essential with quality,

to combine goodness with accessibility and innovation with tradition.


I am firmly convinced

that Italian cuisine is great,

not only for their variety and taste,

but also for their ability

to be constantly reinterpreted.


Through the appreciation for seasonal and high-quality ingredients I define my cuisine,

which is mainly characterized by the products of Tyrol.


I combine them in a kind of fusion with traditional Italian cuisine.


My goal is to create a composition

which is a light,

but delicious,

healthy,

varied,

simple and surprising cuisine.



"KITCHEN PHILOSOPHY"


Umberto Gorizia


Umberto

A STAR CHEF WITH A DOWN-TO-Earth attitude

Umberto Gorizia, grew up in Apulia, Italy,

was interested in cooking from an early age.

So he began training as a chef in 1992.


Umberto is a passionate cook and loves what he does.

You can taste this not only in his dishes,

His professional positions in highly decorated houses also prove this.


Not only is he the best young chef of 2004, he also earned the coveted Michelin star at the Ristorante II Colombaio in Tuscany.

He was able to maintain this position continuously between 2007 and 2011.


It is therefore not surprising that he was entrusted with the culinary organization of the G7 summit in 2015.


In 2016, Umberto earned 15 Gault&Millau points for the renowned Schloss Elmau as Chef de Cuisine of the Fidelio restaurant.


His focus was always clear: to get the best out of every product without losing sight of the goal of opening his own restaurant. Guest satisfaction is his top priority.


AWARD-WINNING

Multiple award-winning chef:

2004 - Best Young Chef of the Year

2007 to 2011 - Michelin star chef

2015 & 2016 - 3 toques Gault&Millau Germany

2015 - G7 Summit Germany -Schloss Elmau

2016 - Barilla World Pasta Championship Great Chef


www.umbertogorizia.com

Food Consulting & Promotion


Chef Umberto Gorizia shares his expertise through consulting services.


Due to its international background, the consulting covers all aspects of gastronomy,

from traditional cuisines to new, more straightforward and dynamic concepts as well as gourmet restaurants and banquet/event locations.


Umberto not only offers advice, but also support at institutional events,

Food-Promotion,

Food-Design

and as a personal chef at home.



WWW.UMBERTOGORIZIA.COM

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