“Cooking is magic, knowing how to combine balance and enhance completely different and contrasting flavors is an art”
The kitchens of the Al Terrazzo restaurant in Villa Giulia are managed by the young and enterprising Chef Giampaolo Civitillo.
Born in 1982, Argentine parents but raised in Italy.
In 2001 he left the Carlo Porta hotel school in Milan and attended a professional training course at the ALMA in Colorno (PR), immediately entering the world of work between Italy and abroad.
After the last season as Executive Chef at the Oberosler hotel in Madonna di Campiglio, the only hotel in Italy included in the prestigious Best Design Hotel of the World, he decides to get closer to home working first as Chef in the Zambrotta restaurant in San Fermo della Battaglia (Co) and subsequently to the Caffè Teatro restaurant adjacent to the historic Teatro Sociale di Como.
After spending the last 3 years as Executive Chef of the 3 restaurants of the Hotel Bazzoni in Tremezzo on Lake Como, including an exclusive 26-seat gourmet restaurant, he is contacted by the Pagani family to manage the gourmet restaurant Al Terrazzo within Villa Giulia in Valmadrera.
His philosophy in the kitchen is characterized by the continuous search for combinations for his dishes which, wanting to remain faithful to tradition, are characterized by innovation, use of raw materials and cutting-edge cooking methods.