Eventi e banqueting
Roberto Cortesi leads the banqueting kitchen and is responsible for creating the menus for events organized at the resort.
He began his culinary training at the hospitality school in Castrocaro Terme (FC), driven by the passion instilled in him from an early age by his parents. During his first professional experiences in hotels and luxury resorts, he never missed the opportunity to attend advanced courses to learn new techniques and stay up to date with trends in the food and wine world. In 2014, he joined the team at Palazzo di Varignana as Head Chef Events, where he prepares dishes using mainly fresh, locally sourced ingredients produced by the resort’s agricultural estate—such as vegetables from the garden, saffron, fresh fruit, and extra virgin olive oil.
“Creating, discovering, transforming, or bringing back to life a memory in a dish that was once mine and then becomes part of the experience of those who taste it is an immense satisfaction,” says Roberto. “I’m fortunate to work with a fantastic team, especially alongside my sous chef Luca Scerrino, with whom I have collaborated for many years. My motto is: alone you may go faster, but to go far, you must move as a group!”
