Italy
Riccardo Gaspari
Chef at SanBrite* (Cortina d’Ampezzo, Italy)
Riccardo Gaspari has taken the culinary identity of Cortina d’Ampezzo beyond Italy’s borders through a style of cooking that combines technique, creativity and a commitment to the local environment.
Born and raised in this Dolomite town, he transformed the discipline and determination he acquired as a professional skier into the cornerstones of an excellent culinary career. His approach to cooking is underpinned by a regenerative philosophy centred on promoting local produce and respecting seasonality and sustainability as fundamental principles – something he learnt from Massimo Bottura.
Gaspari runs three establishments that embody his vision of modern mountain cuisine: SanBrite, a Michelin-starred restaurant; Brite de Larieto, an inn reinterpreting Alpine tradition from a modern perspective; and Piccolo Brite, an artisanal cheese dairy preserving the authenticity of mountain flavours. Gastronomy is seen as a tool for regenerating the local area and strengthening ties with local communities in all of these projects.
His work has been recognised with numerous awards, including inclusion in The Best Chef Awards.
