After his Schooling in Melendugno, near Lecce, Chef Stefano Santo left his homeland to discover new culinary opportunities in places like London, Dublin and Switzerland , where he worked in high level restaurants next to internationally famous Chefs.
Thanks to Michael Sodah he understood the kind of organization a kitchen brigade needs in big hotels. In Dublin he discovered the fusion style cooking which opened him to new ideas of combining ingredients, but it’s only at The Square in London, under Chef Phillip Howard, where he deepens the knowledge of chemistry of certain cooking techniques.
His desire to acquire new knowledge and competences, brought him to travel around South-East Asia and Down-Under where he experimented different tastes, aromas and combinations of such with the Mediterranean ingredients.
He came back to Italy and worked for different kitchen brigades in Michelin starred restaurants until most recently, in Tuscany, as head chef at Villa La Vedetta in Florence after being sous-chef at Arnolfo Ristorante, a Tuscan Relais&Chateaux.
Today Chef Stefano Santo tries to carry out his experiences in all of his dishes with a perfect harmony with Borgo santo Pietro philosophy.