About Us
Who we are is the union of passion, expertise, professionalism, and above all, a deep love for what has become much more than just a job.
THE CUISINE
Alex Pensotti
The kitchen has been part of my life since childhood, when Grandma Maria would keep me by her side during preparations at the family trattoria. That’s where I also learned to care for animals—cows grazing in the fields, chickens and geese in the coop, river fishing, and foraging for mushrooms and wild herbs were the ingredients of my afternoons after school.
That’s exactly where my deep passion for cooking was born!
At 24, I enrolled at “CAST Alimenti”, one of the most renowned culinary schools in Italy, where I graduated with top marks. I then continued my training with advanced courses in sous vide cooking, breadmaking, meat cutting, and fish preparation.
I began my professional journey at the Michelin-starred restaurant Nuova Trattoria Dac a Trà, and later continued at Cafè Scala Banqueting in Milan.
The renowned Ristorante da Gigi in Crandola Valsassina was my home from 2017 to January 2025. I had the pleasure of working alongside Chef Patron Carlo Maglia as his sous-chef—my ultimate mentor, to whom I owe much of my personal and professional growth.
THE DINING ROOM
Francesca Ruffoni
I grew up in the home of a retired chef—my beloved Nonno Cuti and Nonna Etta always passed down their love for good food and cooking. Some of my dearest childhood memories are tied to this: helping my grandmother make jams, especially wild blueberry jam with berries I picked alongside my grandfather; watching in awe as he prepared burole (roasted chestnuts); climbing onto the sheds to pick fragolina grapes; and spending hours in the woods foraging for wild herbs, especially peverel (wild thyme).
One of the most impactful experiences for me was watching how lovingly and carefully my grandfather tended to his vegetable garden. From him, I learned how to prepare seedbeds, properly transplant vegetables, support their growth and yield, and finally, how to manage weeds and pests.
In 2018, I met Alex and started developing an interest in the world of hospitality. During my university years, I worked as a dining room waitress.I completed a four-month curricular internship at a well-known company specializing in food supplements and cosmetics.
In 2024, I graduated in Herbal Sciences and Technologies from the University of Milan.