The origins
He lived his early years exploring the magic of home cooking, making it a reason for living. In his teens, he discovered among the explorers, at summer camps, that this would be his path, enrolling and graduating from the G. Maffioli Hotelier Institute in Castelfranco Veneto in 2000. He alternates between school, weekend work and his great passion: music; playing drums and touring the country with his punk band ‘The Jokers’.
The world’s calling
2000
An apprentice and head chef at the local restaurant Da Barbesin, at the age of 19 he decided to embark on his own personal world tour in search of quality, professional development and with the dream of becoming a real chef in his head.
2001
in the pastry shop.
On his return from the military he joined the only starred restaurant in Venice, Osteria Da Fiore. Initially as commis then as head pastry chef, alongside Mara Martin and a true family, promoters of authentic Venetian fish cuisine, simple but of the highest quality.
2002.
London calling.
Armed with two pieces of luggage and many dreams, he flew to London in 2002, with the alibi of learning English but in reality to see all his favourite bands and maybe match his career, first at the George Private Club of Alberico Penati’s Harry’s Bar Group, then in 2003 at Michel Roux Jr’s Gavroche, learning the basics of classical French cuisine. In the English capital, a coincidence will bring Nicola and Elodie together in their destiny.
Buy “Vita da cuoco”
2004
Costa Azzurra
A stepping stone that led him to Jouni’s Atelier du Goût in Nice in 2004 and to Alain Ducasse’s Le Louis XV in Monte Carlo in the same autumn, where he took Mediterranean cuisine to the highest level.
2005
El Bulli, the legend.
After numerous attempts, he left for Roses and joined the staff of Ferran Adria’s El Bulli for the entire 2005 season, opening his mind from the classicism of previous schools, the experience that would mark him most.
2006
New York City
In the winter of 2005, he flew to New York as Sous Chef at Bouley in the Tribeca district studying the managerial and marketing approach applied to catering, returning to the States in 2011 to Chicago for an internship at Grant Achatz’s Alinea.
2007-2010
Return
In 2007, he returned to Italy, working as a chef in some well-known establishments in the Treviso area, promoting his region in 2008 at the William Angliss Institute in Melbourne with the ‘Let’s taste Veneto’s Culture’ workshop, and was awarded Emerging Chef of the Northeast by the Touring Club Italia in 2009.
2011
Having found a historic barchessa dating back to the 1600s, he had a vision of what his future could be and so, from scratch, he built and finally settled with Elodie in his first restaurant, the Feva in Castelfranco Veneto, later awarded a Michelin Star in 2014. Numerous awards and iconic dishes will make Feva talked about around the world. As an entrepreneur, he runs other companies and projects related to gastronomy, biodiversity and design.
Books, publications, objects
Blown glass container
Pink glass piglet by Maestro Manuel Crestani, who has blown the pieces one by one, endowing them with a unique character.
Vita da cuoco
The world of starred restaurants and great chefs through the eyes of a boy who becomes a man by pursuing his dream.
Brainstorming
Glass head by Maestro Manuel Crestani, who blew the pieces one by one, endowing them with a unique character.
La cucina veneta dello chef
This is not just a recipe book, but a guide to getting back into the kitchen. Let us rediscover the flavours of our roots.
Aria fritta
The complete book on ARIA FRITTA (hot air), Nicola Dinato’s gastronomic concept that has conquered the global web.
