Chef Gian Marco Greganti

Inspired young and experienced Italian Chef based in Rieti (near Rome) with a strong passion for both traditional and international cuisine; I began my career in the prestigious 1 Michelin star roman restaurant ‘’Open colonna”, then worked at ‘’Quintonil’’ 9th position in the Word 50 best established restaurant in Mexico City, “Aqua dining” 1 hats in Sydney, “Osteria francescana” Di Massimo Bottura in Modena, Italy First restaurant in the world and 3 michelin star and others.

In 2021 I finally started my own project in a country resort and agritourism in the Sabine hills called “La tenuta resort agricolo”, focusing on foraging, bbq and ancestral methods. In 2023 we received the “News of the year” Gambero Rosso award. We specialised in combining varied simple and natural farm ingredients, but rigorously of high quality and advanced techniques as well as taste balancing: maniacal focus on details and strong orientation to customers allow to satisfy every requirement, even original. When it comes to caterings, my collaborators and I can ensure to swiftly prepare elaborate dishes even for a great number of guests. I owe a strong team orientation and sense of discipline to character and over 10 years spent playing rugby and other sports.