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Credits


feva ristorante

us

It's the people, with their knowledge and dedication, that fill otherwise lifeless places.


chef patron

Promoter of the Cucina Madre philosophy and developer of fine dining projects.
He worked alongside the great masters of contemporary cuisine: Michel Roux, Alain Ducasse and Ferran Adrià.

visit nicoladinato.com


general manager

The welcoming smile at Feva

Elegantly guides restaurant and staff, inspired by the art of the table and by the teachings of her first mentor Silvano Geraldin, historic restaurant manager at Michel Roux's Gavroche, in London. After her first hospitality studies in Souillac and later sommellerie in both Nizza and Italy, she have worked in England, at Connaught with Gordon Ramsey, in Cote d'Azur at Châteaux de la Chèvre D'Or, in Spain at Fior De Lis and in the United States at David Bouley Manhattan restaurant as front waiter, absorbing a new and intelligent way of restaurant managing. Signs the wine list and she's the promoter of a new concept of hospitality, that blends together spirit, education, sobriety, professionalism and light-heartedness.

Chef de Cuisine

Method, rigour, precision, taste, creativity and strong team spirit are his distinctive qualities. France and Italy, Milan and Padua the stages of his journey that brought him first at Le Calandre with Massimiliano Alajmo, later at Bistrot Voce with Aimo e Nadia Moroni and now at Feva, where he assists chef Nicola Dinato in managing the kitchen of both Feva and Zanze XVI and in the creative process of creating new dishes.

Restaurant Manager

A Bocconi Master's degree in Food & Beverage, along with a rich journey among several british michelin-starred restaurant, between London and Birmingham: bartender at Pierre Gagnaire's Sketch**, bartender at Marco Pierre White, chef de rang at Peel's Restaurant* and restaurant manager at Adam's Restaurant*. After eight years across the Channel, he chose Feva for his first fine dining experience in Italy.

Sous Chef

Involved in major kitchens throughout the Veneto region before he even got to complete his hospitality studies. Alongside chef Nicola Dinato, he found the opportunity to grow and complete his apprenticeship, starting at Zanze XVI in Venice, up to chef de partie at Feva and now as one the main protagonists of it's kitchen.

Pastry Chef

Graduated as a Computer Technician with a passion for fine dining that eventually became his trade, working in the kitchen of prestigious hotels of his Sicily, such as St. George by Heinz Beck in Taormina, in fine dining restaurants in Italy and London, until he was made kitchen manager at L'Agave restaurant in Liguria. From his region he brought a culture of taste without barriers between sweet and savory, between pastry and fine dining techniques.

Chef de rang

Class of ‘02. After his studies at the Dolomieu Institute in Longarone he brought his talent and team spirit first at Zanze XVI in Venice, in the year of its first Michelin star, and now at Feva.

Chef de rang

Cosmopolitan soul, Tuscan spirit and international experience. She brings professionalism, elegance and light-heartedness to our dining room. Style and skills developed in the years working in Italy and abroad, comes to Feva after three years as head waiter at The Clockspire Restaurant in England.

Feva & Tibault

Generational overlap

Nicola and Elodie, kitchen and dining room, two souls in perfect harmony. United also by a custom, between tradition and legend.
A family ancestor married a woman whose last name was Feva and was welcomed into her home. Since then the Dinato family attained this "menda", a family nickname, up to this day where it became a restaurant that contributes to writing a new page of this history. Likewise Tibault is the nickname that follows Elodie's family for generations.
Two names, two stories, a sole concept of family: the union of more individuals sharing the same goals.
A shared idea made our point of strength.