ANGELO NASTA

Talented young chef who already has an intensive training course and professional. After graduating from the Hotel Institute he began immediately to work in the best restaurants in Lombardy. From 2003 to 2007 he was able to test themselves in the excellent French cuisine in the renowned restaurant La Maison de Boeuf in Brussels to become sous-chef alongside Jack Chartier. He worked for a year with the Chef Mauro Grandi at the Villa Sassa Lugano, only to get there – until mid-2012 – the Visconti Banqueting, as second chef at Restaurant Viscount of Pavia. Arrives at The Vico della Torretta in the summer of 2010.
Chef Angelo Nasta includes collaborations like the one with the highest level of Gualtiero Marchesi.

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