I was born in 1961 and my origins are half Tuscan and half from the Aosta Valley.
My passion for cooking started very young, when I was a child, spending most of my time in the kitchen with my Grandmother and Mother. It is from those first years that I learnt how to bake bread and prepare fresh pasta as well as learning about the unique ingredients our land has bestowed on us.
After my formal studies and until 2002, I moved around the world working in restaurants of various hotels, including the Newmeyer Sheraton (Rio de Janeiro), Hotel Imperiale in Santa Margherita, the Miramonti Majestic in Cortina d´Ampezzo and others. From 2002 onwards I worked in a variety of gourmet restaurants, many of whom got awarded a Michelin Star during my tenure. Besides taking over as lead Chef at Montana Lodge, I occasionally appear on cooking programmes on national TV and "Gambero Rosso" Channel. I am proud of my Valle d'Aosta origins and during my free months, am actively involved in promoting our regional cuisine at events outside Italy.
BY PAOLO BERTHOLIER
When I create a new menu, I start from products that our beautiful valleys offer us, trying to adapt the local cuisine to the sophisticated palates of our guests that visit us from all over the world.
I personally choose suppliers based on the highest quality standards, searching at great distance to fulfil the high expectations of our guests.
The cuisine at Montana Lodge & Spa is the reflection of my cooking philosophy and experience of being a Chef born in the mountains. I love the smell of the forest and meadows which is a source of inspiration for me when inventing or adapting recipes, which I first prepared as a young man. In each dish, I strive to add more than the high standards of quality and distinctive taste expected of us, but also a dash of my emotion.