Nadia Afragola
Mattia Pecis
Giovanni Angelucci
Michele de Blasio (Volta del Fuenti)
Francesca R. Barberini
Heros De Agostinis chef of Ineo, restaurant of the Anantara Palazzo Naiadi in Rome
Cinzia Benzi
Dario Pandolfo
Maurizio Bertera
Antonio Lerro, Riva Restaurant in Numana
Emanuele Bonati
Two similar but very different names, Mattia Pecis and Valerio Braschi
Rossana Brancato
Alberto Quadrio, executive chef of the L’Aurum restaurant at Albereta in Erbusco. Eight tables projected into the Eden of Franciacorta, where the manifest ingredients of a popular cuisine from one’s own garden, spontaneous botanicals, fish from the lake and meat from the Moretti Family estates are celebrated. The cosmopolitanism of the Chef’s educational and cultural experiences is transposed with charisma and luminous grace.
Mariarosaria Bruno
Pasquale Tozzi
Claudio Burdi
Emin Haziri at the helm of Procaccini, his first restaurant opened a few months ago in Milan.
Chiara Buzzi
Davide Caranchini
Alberto Cauzzi
Luigi Coppola of the Casa Coloni restaurant in Paestum
Annalisa Cavaleri
Fabio Abbattista, who after years of experiences “flies alone” expressing himself 100% in his Abba restaurant, between contemporaneity and Apulian memories. 2025 will be his year
Francesca Ciancio
Luca Pezzetta, pizza chef and baker with Micro Forno and Pizzeria Clementina in Fiumicino
Marco Colognese
Antonio Lerro from Riva a Numana
Stefano Corrada
Giacomo Lovato of the Borgia restaurant (Milan): will achieve the highest recognition
Eleonora Cozzella
Giacomo Devoto (Locanda de Banchieri) and Stephane Petit of the Alain Ducasse restaurant in Rome
Luigi Cremona
Jessica Rosval has it all: presence, passion, ability. Of course, living next to Massimo Bottura helps
Andrea Cuomo
Fabio Abbattista of Abba in Milan
Alberto Del Giudice
Graziano Caccioppoli of the La Gallina Restaurant in Villa Sparina. Hard work, courage, passion
Antonella De Santis
Mirko Pelosi (Enoteca L’Antidoto di Roma)
Valentina Dirindin
We have not yet discovered all the talent of Davide Di Fabio
Marco Gatti
Emin Haziri
Giulia Gavagnin
Pietro Carlo Pezzati of Locanda del Falco in Borgo di Rivalta (Piacenza), if you believe us we will hear about it
Marco Gemelli
Elvis Dedi (San Martino 26, San Gimignano)
Barbara Giglioli
Giuseppe Silvestro, from Ristorante Silvestro in Monza for his inventiveness, vision and creativity
Chiara Giovoni
The return of Giovanni Solofra
Manlio Giustiniani
Denny Lodi Rizzini
Andrea Gori
Paolo Griffa by Paolo Griffa at Caffè Nazionale, Aosta
Giampaolo Gravina
Enrico Bellino, La Cerreta Osteria, Sassetta
Andrea Grignaffini
Luigi Coppola of Casa Coloni Paestum
Andrea Guolo
Roberto Pisano (La Spigola, Golfo Aranci)
Carla Icardi
Michele Spadaro (Pasha restaurant)
Luca Iaccarino
Sara Aquel, Dara restaurant, Amman, Jordan
TOJohansson knows
Jacopo Ticchi at Lucio in Rimini
Camillo Langone
Edoardo Tilli of Podere Belvedere in Pontassieve: even more anthropocentric and more extremist than me.
Lara Loreti
Alessia Rolla, chef of the Nicola cellar restaurant in Cocconato d’Asti
Paolo Marchi
Tommaso Zoboli of the Patrizia restaurant in Modena.
Valentina Marino
Mattia Pecis from Cracco Portofino, but for the pink quota Stefania di Pasquo from Locanda Mammì because thanks to her Molise also exists, now
Paolo Massobrio
Elvis Dedi of San Martino 26 in San Gimignano
Tania Mauri
Dario Pandolfo of the Cala Luna restaurant of the Le Calette hotel
Anna Mazzotti
Pia León of Kjolle, the revolutionary chef of Peruvian cuisine
Giovanna Moldenhauser
Sara Capellini of the Balin restaurant in Sestri Levante, recommended by Michelin inspectors, is my revelation chef of 2025. The Rossa guide mentions this: Intimate restaurant located on the seafront, the internal room is really tiny and doubles with the “mini” veranda, the The atmosphere is young and contemporary. Modern and creative Mediterranean cuisine dishes, based on Ligurian raw materials, which the chef enjoys finishing with some Asian touches here and there, often concentrated in the finishing sauce.
Alessandra Moneti
Leonardo Fiorenzani with his restaurant La Sosta del Cavaliere in Sovicille (Siena)
Anna Muzio
Victoire Gouloubi with her Uma Ulafi format, the exhibition of African agri-food excellence
Francesca Negri
Matteo Grandi, too little is said about him
Carlo Ottaviano
Matteo Carnaghi from Villadorata in Noto (Syracuse)
Laura Pacelli
Chiara Pavan on Masterchef
Vincenzo Pagano
Marco Scognamiglio from Bistrot di Pescheria in Salerno, capable of already having cult dishes such as squid soup on the menu even at a very young age.
Carlo Passera
I was struck by the freshness and precision of the vegetable cuisine of two very young people, Anisia Cafiero and Pasquale De Biase at Ausa in Isernia
Luciano Pignataro
Domenico Marotta of Squille di Castel Campagnano (Ce). Now that Michelin has finally put the spotlight on him, he will become known and appreciated as he deserves for his very long internship
Stefano Polacchi
Jordan Giusti of Dieci in Nepi (VT)
Anna Prandoni
Luca Natalini with his Autem
Maria Pranzo
Michele Spadaro from Pashà in Conversano (Bari)
Gabriele Principato (Cook)
Andrea Antonini, chef of Imàgo at Hassler in Rome. His cuisine is experiencing a whirlwind evolution, made of elegance, flavor and technique. His is already one of the most interesting and pleasant tables in Italy, but I am convinced that he still has a great margin for growth that will be able to surprise
Federico Quaranta
Pino Cuttaia is immense
Isabella Radaelli
Marco Suriano, born in ’91, certainly struck me not only with his cuisine but also with his modesty and humility
Andrea Radic
Tommaso Zoboli in Modena shows off dishes on every menu that conquer the palate, soul and heart. Its references to art and history are a plus of cultural richness
Edoardo Raspelli
Francesco Morano (Pinocchio by Bertinotti, Borgomanero, Novara)
Camilla Rocca
Francesca Barone of Fattoria delle Torri
Fernanda Roggero
Jessica Rosval, and not only for what she does in the kitchen of the Green Cat and Casa Maria Luigia…
Giovanna Romeo
Francesco Sodano
Lorenzo Ruggeri
Valerio Serino, Italian in gastronomy Erasmus in Copenhagen
Michele Ruschioni
Andrea Pasqualucci
Leila Salimbeni
Edoardo Tilli of Podere Belvedere
Sarah Scaparone
Gabriel Berisha, Dov Home, Turin
Roberta Schira
Tested in September, before the well-deserved Michelin star, the Greek-French chef Kronopoulos at the Palais Royal in Venice, inside the magnificent Hotel Nolinski
Luca Sessa
Gabriele Muro of the Adelaide restaurant, located inside the Vilòn, boutique hotel in Rome. His Mediterranean cuisine enhances the raw materials while also managing to be satisfying
Salvatore Spatafora
Alessandro Musso who with his new restaurant in Modica will bring his culinary vision and the value of the local community to a higher level
Gualtiero Spotti
Tam Chudaree Debhakam
Luciana Squadrilli
I have yet to find out
Mirko Tassin (Mirko TassoCulinario)
Mattia Pecis of Cracco Portofino (young, a lot of desire to do things, a lot of imagination… Too bad for Cracco and his relationship with Michelin)
Massimiliano Tonelli
Facundo Castellani
Luke Turner
Charles Pearce
Valentina Vercelli
Michele Lazzarini – Contrada Bricconi
Cristina Viggè
Mirko Gatti, who guides (àbitat) in San Fermo della Battaglia, near Lake Como. As an environment, context, natural space to explore and investigate. As a territory and landscape to be respected and communicated. Enhancing a sense of belonging. With a Green Star to light his path, Mirko has the courage to create a cuisine based on the three “fs”: foraging, fermentation, fire. Wasting nothing and even using invasive species
Valerio M Visintin
Enrico Crippa, who will make a prodigious leap forward in the World’s 50 Best organized by Ceretto
Gabriele Zanatta
Francesco Capece, Confine, Milan
Annalisa Zordan
Chiara Pannozzo