Meet the Chefs

Paolo Amoretti

Francesco Scaglia, known artistically as Paolo Amoretti, is a renowned chef and head chef with a rich career in both the culinary and artistic fields and a deep connection to the Italian culinary tradition. Born and raised in Genoa, Francesco obtained a professional qualification diploma from the Marco Polo Professional Institute, soon starting to build his career in prestigious kitchens and high-end restaurant environments.

Throughout his career, Francesco has held leadership roles in various restaurants, including Villa Pallavicini in Monterotondo di Gavi, the Grand Hotel Arenzano in Genoa, and the Corona restaurant in Novi Ligure. His experience also includes managing kitchens for care facilities and collective catering projects, where he acquired an in-depth knowledge of Italian cuisine, with a particular focus on seafood and pastry.

Paolo Amoretti also stands out for his commitment to teaching: he has taught experimental cooking courses for the Ministry of Agriculture and courses dedicated to the promotion of local products. His contribution to the culinary world extends to collaborations with renowned restaurants and clubs such as the Riva Club in Santa Margherita Ligure and the Pasticceria Svizzera in Genoa.

Awarded in several competitions, including first place at the Concorso di Pasticceria Città di Genova, third place at the Concorso Internazionale Chicco d’Oro and second place at the Concorso Food Service Barilla, Francesco has proven himself to be a versatile and innovative talent. His contributions have been published in the magazine Arte in Cucina, and he is currently vice president of the association Arte and Cuisine APS, which promotes culinary and artistic art.

As a member of the Chaine des Rotisseurs, Francesco continues to contribute to the gastronomic community with passion, dedication and a constant commitment to perfecting his art.

Ilaria Berenice

Ilaria Berenice is a multifaceted artist and chef, with a background that encompasses both the world of painting and cooking. She has dedicated a large part of her career to visual art, with numerous exhibitions and publications, and creating works that explore profound and symbolic themes. Her artistic sensibility is also reflected in the attention to culinary details, which she cultivated during the years of managing a B&B, where the breakfasts and dinners prepared by Ilaria were highly appreciated by guests.

The B&B experienced rapid growth until the pandemic, when Ilaria had to close it due to the lockdown. Subsequently, she collaborated with her partner and chef Paolo Amoretti, participating in various culinary events, and worked at the restaurant of the La Marchesa farmhouse in Novi Ligure, in the early days as an assistant cook and later doing alone à la carte services for 30-40 people and entire lines of wedding, as well as all the cakes and biscuits for breakfast. Her passion for art and cooking merges in every dish she creates, bringing to light her sensitive and creative approach.

Having lived in Spain for four years and Brazil for three, Ilaria brings with her different cultural influences, which she loves to blend with Italian cuisine. Her preparations are a journey of flavors, where local ingredients mix with exotic touches. Ilaria has a particular passion for vegetables, which often become the protagonists of her dishes, highlighting the freshness and quality of the ingredients.

With a background that ranges from art exhibitions to culinary events, Ilaria continues to explore new possibilities of expression, combining flavors and colors to offer unique experiences.