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Michelin starred Chef to lead team at Hotel Villa Fiesole’s “Serrae di Villa Fiesole” restaurant

Antonello Sardi
Antonello Sardi

Antonello Sardi’s CV highlights his impeccable inventory management, training and supervision of kitchen staff, the creation of exclusive menus and the careful selection of suppliers to ensure the highest quality of ingredients. Furthermore, the chef possesses an impressive experience in the food and wine sector, highlighted by significant milestones in his career.

The Hotel Villa Fiesole, a charming boutique hotel in the beautiful Tuscan village of Fiesole, is part of the FH55 Hotels Group. Inside the nineteenth-century villa is the panoramic restaurant, “Serrae di Villa Fiesole”, with its elegant and romantic atmosphere, which from January will have a new Chef and a new beginning. Antonello Sardi has already won the Michelin star three times in his career and will bring a new allure to the restaurant that will match the excellence of the structure.

The self-taught Florentine chef, born in 1980, trained in Florentine and Tuscan kitchens, and his origins show in his dishes. He has become so well-known for his instinctive connection with nature, knowledge of the region and local raw materials, and self-produced ingredients, that he was recognized with a star for sustainability from the Michelin Guide.

Throughout his career, he has consistently brought creativity, refinement, innovation, and incredible attention to detail to the table. His skill in plating, mastery of cooking techniques, and dedication to excellence have meant that he has been honored with the Michelin star twice, and the Michelin Green star for sustainable cuisine, among other prestigious awards.

“The signing of the renowned starred chef Antonello Sardi at the “Serrae di Villa Fiesole” restaurant is a significant step in our constant commitment to offering a high-level culinary experience at the facilities of the FH55 Hotels Group. His mastery, creativity and passion in the art of cooking integrates perfectly with our vision of excellence. We are thrilled to welcome this skilled chef to our team and to further elevate the prestige of our hotel’s catering, offering our guests an unforgettable gastronomic journey,” says Claudio Catani, Vice President of Operations of the FH55 Hotels Group.

To understand the elegant lines of his dishes and the classical discipline of their execution, it is enough to know who his mentor is: it was his meeting with Chef Enrico Bartolini in 2010 that changed his career and gave him an important opportunity. He placed Sardi as Chef at Podere Forte in Rocca d’Orcia, and this was followed by a series of successful experiences.

In 2014 he was awarded a star from the prestigious guide while he was Executive Chef in Florence at the Bottega del Buon Caffè, just a few years after the beginning of his career; in 2019, as soon as he took over the management of the Virtuoso Gourmet Restaurant of Tenuta Le Tre Virtù, a luxury Relais in Mugello, he immediately won another Michelin star, followed the next year by the green star for sustainability.

His talent, his creativity and his ability to create refined dishes with impeccable presentation are just some of his extraordinary talents.

“I am thrilled to embark on this new adventure which represents an extraordinary opportunity for me to share my passion for cooking and create unforgettable culinary experiences for all of our guests. I can’t wait to carry on my vision and continue to express my dedication to the world of gastronomy and transform each dish into a work of art to satisfy the most refined palates.”

Vicky Karantzavelou
Co-Founder & Chief Editor - TravelDailyNews Media Network | Website

Vicky is the co-founder of TravelDailyNews Media Network where she is the Editor-in Chief. She is also responsible for the daily operation and the financial policy. She holds a Bachelor's degree in Tourism Business Administration from the Technical University of Athens and a Master in Business Administration (MBA) from the University of Wales.

She has many years of both academic and industrial experience within the travel industry. She has written/edited numerous articles in various tourism magazines.

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