Feva e Tibault
Generational overlap
Nicola and Elodie, kitchen and dining room, two souls in perfect symbiosis. Also united by a custom, between tradition and legend.
An old family relative married a woman with the surname Feva and was welcomed into his home. Since then, the Dinato family has acquired this menda, a nickname that still accompanies them to this day, to become a restaurant that contributes to writing a new page of history. Similarly, Tibaut is the nickname that has accompanied Elodie for generations.
Two names, two stories, one family concept: the union of several individuals with the same goals. An idea that unites us has become our strength.
It is people, with their knowledge, with their being alive, who fill otherwise lifeless places.
Nicola Dinato
chef patron
Elodie Dubuisson
owner and general manager
Alberto Brunello
restaurant manager
Eric Zanette
sous-chef
Nicola Dinato
Chef of the Feva restaurant, he has built his career by combining experience and passion for cooking. Born in Camposampiero in 1981, he has worked with some of the greatest masters of international gastronomy, such as Michel Roux, Alain Ducasse and Ferran Adrià. These experiences led him to develop a cuisine that combines tradition and innovation, strongly linked to the Veneto region and sustainability.
After travelling the world in search of culinary perfection, Dinato opened Feva in 2011 in Castelfranco Veneto, where he offers dishes that enhance local ingredients and rediscover traditional recipes, enriched with modern techniques. Feva was awarded a Michelin star in 2015, making it a point of reference for those in search of creative and refined cuisine, in a welcoming and familiar environment.
Elodie Dubuisson
She elegantly leads the dining room and staff, inspired by the art of the table and the teachings of her first master, Mr Silvano Geraldin, historic dining room manager at Michel Roux Jr’s Gavroche in London. After his initial studies at the Lycée Professionnel de l’Hospitalité in Souillac, he studied sommellerie in Nice and Italy. He worked in England at the Connaught with Gordon Ramsey, on the Côte d’Azur at Chateaux de la Chevre D’Or, in Spain at Fior De Lis and in the United States at David Bouley’s restaurant in Manhattan as a front waiter, absorbing a new and intelligent method of room management. She designs the wine list and is the promoter of a new idea of hospitality, which fuses wit, politeness, sobriety, professionalism and lightness.
Alberto Brunello
The art of service and table setting. Experience and utmost care in emphasising the smallest details. He landed in Castelfranco Veneto alongside Elodie Dubuisson and Nicola Dinato, after a long journey that began in the great hotels of Venice and arrived in starred rooms alongside great catering professionals: Franco Caffara and Antonio Casillo at I Tigli in Theoria in Como; Gisela Schneider and Heinrich Schneider at Terra – The Magic Place in Sarentino (BZ); Massimo Raugi and Antonino Cannavacciuolo at Villa Crespi (NO). In the meantime, he completed the AIS, AIBES and Sake Sommelier courses. He returned to Veneto to bring his experience first to Zanze XVI in Venice and now to Feva. From the first welcome to the end-of-meal greetings, he will accompany you every step of the way to make every experience with us memorable.
Eric Zanette
Cooking lived with passion, dedication, commitment, humility and team spirit. From Milan to London, from Romagna to Brianza, experience after experience, Eric has gained knowledge, perfected technique, acquired style and awareness. Now, at Feva, he is writing a new chapter in his gastronomic journey, maximising attention and respect for each raw ingredient, enhancing its individual qualities and reducing all waste to zero.
