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 Bonin
Restaurant manager
Eric Zanette
Sous chef & Restaurant manager
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 Girardin, 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, she 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. Graduated in sommelier in France in 2005 and in Italy in 2009, she designs the wine list and is the promoter of a new idea of hospitality, which fuses wit, politeness, sobriety, professionalism and lightness.
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.
Alberto Bonin
The art of hospitality stems from a combination of experience, sensitivity and a focus on people. Through significant roles at prestigious establishments in the Italian and international hospitality sector, including Villa Cipriani in Asolo, Suvretta House in St. Moritz and Rosewood London, he has developed a style rooted in elegance, attention to detail and a genuine dedication to service; a style further enriched by his experience as a volunteer in Thailand. Today, he welcomes every guest with passion, discretion and a desire to make every experience special.
Edy David Santa Cruz Pico
With enthusiasm and precision, Edy brings to the kitchen the energy of someone who loves to learn and grow. A qualified culinary technician with experience in fast-paced restaurants, he hones his practical skills, speed of execution and attention to detail every day. From preparing ingredients to strictly following recipes, he works with dedication, team spirit and a keen sense of timing, contributing to the harmony and excellence of the Feva team.
