Masters of the Culinary Arts
Discover the extraordinary chefs who make The Tuscan Chef Experience truly unforgettable. From Michelin-starred icons to local legends, our chefs bring passion, expertise, and deep-rooted traditions to every meal and class. Learn from the best, and be inspired by their stories and skills.
Roberto Rossi
Il Silene – Pescina
Tuscan born Roberto Rossi is the owner and chef of Michelin-starred restaurant Il Silene.
He says: “Mine is a very simple and very consistent philosophy, which satisfies me and makes me happy to be a chef in Tuscany. Cooking is an applied art and so it is important to have a deep knowledge of the basic ingredients, their origin, and the gestures required to work with them”.
Il Silene’s menu follows the seasonal changes and their garden provides the basis of each plate. The simplicity of the finest raw materials and the strong roots in the Seggianese territory are two fundamental ingredients in the cuisine of Silene. Capable of gathering all the ancient knowledge of good food to give life to a dynamic cuisine and captivating, a perfect combination of the vital energy of modernity and the timeless elegance of tradition.
Marinella Siciliana
Il Silene – Pescina
In her legendary store in Castel Del Piano, Maria Dante has been a cornerstone of Tuscan culinary tradition for nearly five decades. Known as the local pasta legend, Maria began her journey when her husband asked her what she did best, and she confidently replied, “making pasta.”
Now in her 80s, Maria continues to craft her homemade pasta daily and still runs the store’s till with the same passion she started with. During her 2.5-hour class, Maria shares the art of pasta-making, guiding you through traditional techniques honed over a lifetime.
Mónica Patiño
La Taberna del Leon – Mexico city.
Mónica Patiño was born in Mexico City. From a young age, she has had an interest in gastronomy through the sharing of large family meals and trips with her parents to different parts of the world.
After graduating from L’École de Cuisine in the ’70s, she moved back to Mexico and opened her first venture, La Taberna del León. Patiño has gone on to publish cookbooks, host television shows, consult for companies, and start new restaurant ventures.
She moved to Italy 7 years ago and transformed an ancient wine depot into a gorgeous home and albergo where our lessons take place.
There is no ostentation about her cooking, and yet the most basic things taste more delicious than anything you have tried before; though it seems like magic, underneath lies a deep understanding of the alchemy of how things change through heat, time, and the combination of ingredients.
Maria Dante
Dante Pasta – Castel Del Piano.
Local pasta icon Maria Dante has been selling her homemade pasta out of the same corner store for 47 years. Almost half a century ago when her husband asked her what she was good at, she replied: “making pasta”.
So began their small pasta factory, which continues to this day. Now in her 80’s Maria still makes the pasta and runs the till. Her effervescence, and enthusiasm combined with her years of experience will bring you an understanding of the finer nuances of pasta, and a knowledge of secret Italian ways.
Daniella Benassi & ‘Bepe’
The Family – Roccalbegna
Daniella and her husband ‘Bepe’ Are what you search out, and dream of when you imagine finding real traditional families who cook according to recipes passed down from grandmother to grandmother. The ingredients feel as though the earth has just been brushed off, and the meat came from yesterday’s hunt. And it might just be that way, on her menu is wild boar, foraged porcini, sausages made at home, and grappa distilled in their cellar.
