Stefano Masanti

Stefano Masanti

Stefano Masanti

Company: CHIC – Charming Italian Chef

Job Title: Starred chef


Raised in the family hotel, Stefano Masanti immediately breathes the scented air of the stove, alongside his paternal grandparents in the kitchen and in the pastry shop. After the hotel training and the participation in various professional cooking courses throughout Europe, the curiosity and the desire to travel lead him and his wife Raffaella to become Italian cuisine and hospitality consultants in various parts of the world. He received numerous awards during his career in the kitchen: in 2002 at the "Il Rosso e Il Nero" event in Vaprio d’Adda (BG), the Lombardy Region Councilor for Agriculture of the Lombardy Region, Viviana Beccalossi, was awarded an award; subsequently, in 2009, by Paolo Marchi and the Identità Golose guide as "Artisan Chef of the Year" for his brisaola. In November 2015 on the occasion of the Merano Wine Festival he was nominated by the Italian Touring Club as "Chef of the year for the dissemination of Italian gastronomic culture in the world". In 2019 in Gourmarte he received the “Ambassador of Lombard values ​​and flavors in the world” award from UBI Banca and Elio Ghisalberti; in the same year he received the prize of the Chaine de Rotisseur delegation of San Francisco (USA) for “The Culinary excellence”.
Curiosity and the desire to travel lead Stefano and his wife Raffaella to work as Italian cuisine and hospitality consultants in Poland, Germany, Holland, Switzerland, the United States and Hong Kong. Since 2009 Stefano has been a consultant for V. Sattui Winery in Saint Helena, Napa Valley, California, where he deals with the production of artisan cured meats, ice cream parlors and various events. In 2015 Stefano became executive event chef of V. Sattui Winery and, from April to November, he is also in charge of the company's pastry shop. Stefano occasionally teaches Italian cuisine at the Culinary Institute of America in Greystone in Saint Helena, the most important culinary institute in the United States. Here, in 2016 and 2018, he participated in the World of Flavors, an international cooking conference, as the only Italian chef invited to the event which was attended by 150 chefs from all over the world and numerous US industry journalists. Here he presented some of the dishes he usually offers at Il Cantinone. He was a guest of Identità Golose Milano and of Italian Table Talks in NYC. For Bibliotheca Culinaria he published: Easy, fast microwave; Cheese in the kitchen; Smoke; Dry; Sprouts, micro-vegetables, herbs and flowers, chefs' burgers, cooking pots: techniques, tips and recipes. His restaurant Il Cantinone di Madesimo is featured in the Michelin Guide (one star), Gambero Rosso, L'Espresso, ... and from 2022 also in the Le Soste guide. Restaurant and Sport Hotel Alpina are part of the international selection of Les Collectionneurs. Stefano is a member of CHIC - Charming Italian Chef, of the Ambassadors of Taste and is part of the Slow Food Chefs Alliance

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