Silvio Salmoiraghi

Silvio Salmoiraghi, born in 1974 in Busto Arsizio, Italy, developed a passion for cooking from a young age. He attended the Istituto Alberghiero in Varese to pursue his culinary education. In 1991, he began working at Del Corso, a local deli in his hometown, and later at the restaurant with the same name. During that year, he also completed a successful internship with renowned Michelin star chef Gualtiero Marchesi at the Bonvesin della Riva restaurant in Milan.
From 1991 to 1993, Chef Salmoiraghi worked at Locanda del Lago, a 1-Michelin-star restaurant located on the shores of Lake Maggiore. It was during this time that he honed his skills in cooking lake fish. A significant milestone in his career occurred from 1993 to 1994 when he joined as an intern the cuisine team of Chef Pietro Leeman at Joia restaurant in Milan. Joia was the first vegetarian Michelin-starred restaurant in Italy, and working there challenged and reshaped Chef Salmoiraghi's views on fine dining.
Between 1995 and 1999, Chef Salmoiraghi worked alongside Gualtiero Marchesi, the pioneer of modern Italian cuisine, at his restaurant. He steadily climbed the ranks in the kitchen, eventually becoming the sous chef and then the chef of Gualtiero Marchesi's restaurant, "Il Lotti," based in Paris. Under his leadership, the restaurant earned its first Michelin star.
In 2001 and 2002, with the support of Maestro Marchesi and driven by his passion for Eastern cuisines, Chef Salmoiraghi moved to Japan to work with the esteemed master Kyomi Mikuni at the three-Michelin-starred Hotel de Mikuni in Tokyo. During his time in Japan, he attended the Japanese Fugu (puffer fish) cutting school and even worked in the sushi bar, becoming the first European to be granted this opportunity by Chef Mikuni.
Between 2003 and 2004, after his international experiences, Chef Salmoiraghi relocated to Dublin, Ireland, to work at the restaurant "Chapter One". In the same year, the restaurant was awarded a Michelin star, a testament to his culinary skills.
In 2004, Chef Salmoiraghi was called back to Italy by Maestro Gualtiero Marchesi to assist in the opening of ALMA International Italian Culinary Institute. He collaborated with Marchesi in developing the teaching program to nurture the next generation of Italian Michelin-starred chefs.
From 2005 to 2007, Chef Salmoiraghi worked alongside Chef Luciano Tona at "La Fermata" restaurant, where he began training for the prestigious Bocuse d'Or culinary competition. His dedication and talent paid off when he made it to the shortlist of the top 10 chefs in the world during the competition held in Lyon in January 2007.
In 2008, after deciding to open his own restaurant, Chef Salmoiraghi returned to his hometown of Fagnano Olona, a picturesque village near Milano Malpensa airport. He established Acquerello restaurant, which quickly became a renowned destination in the Italian culinary scene. In 2014, Acquerello earned its first Michelin star, and since 2015, it has consistently been ranked among the top 10 Italian restaurants. Together with his business partner, Chef Choi, Chef Salmoiraghi implemented and developed his vision for a new modern Italian cuisine at Acquerello.
In 2019 chef Silvio Salmoiraghi together with co-owner of restaurant Acquerello Choi Cheolhyeok, and gastronome Paolo Tucci embarked on a partnership with the Ambrogio15 restaurant group based in San Diegohttps://www.sandiegomagazine.com/food-drink/first-look-ambrogio-by-acquerello/article_05f8d7be-5c7a-11ed-b204-53010f2de607.html, consulting for the opening of Ambrogio Del Mar, a restaurant focused on Italian contemporary cuisine and the art of pizza making. This collaboration with owner Giacomo Pizzigoni and Andrea Burrone, led them to open together La Jolla, in 2022 Ambrogio by Acquerello, a restaurant where chef Salmoiraghi together with Chef Cheolhyeok have been able to express their approach to Italian fine dining through local ingredients within the framework of American foodculture.
==Culinary philosophy==
Acquerello restauranthttps://www.ristoranteacquerello.com/ operates within the framework of the New Italian Cuisine, characterized by a focus on concreteness, innovation, and profound respect for Italian culture and ingredients. Rather than following transient trends, the restaurant's approach centers on the pursuit of taste and impeccable execution. The culinary team at Acquerello deliberately avoids the use of sous-vide or parboiling techniques, opting instead for cooking à la Minute. This approach ensures the highest quality and an unwavering commitment to honoring the integrity of the ingredients.
At Acquerello, the goal is to create an unforgettable dining experience, sweeping guests away through exceptional hospitality and a culinary journey that showcases the best of Lombardia's traditional flavors fused with the exotic influences of Asian cuisines. The cuisine of Acquerello draws inspiration from the culinary traditions of Italy, France, Korea, and Japan, resulting in a unique and harmonious blend of flavors.
Category:1974 births
Category:People from Busto Arsizio
Category:Italian people
Category:Chefs