Marcello Trentini, born in 1971 in Turin, is an Italian chef and has always been an enthusiast of traditional Piedmontese cuisine. Graduated in Fine Arts, he is open minded and reflects in his creations the contemporary social and cultural transformations. Crossing the boundaries of “here and now” he creates a glocal cuisine thanks to the combination of influences he is exposed to in his home town. Being a great Interpreter of the tradition, he is not afraid of breaking the rules and defines his cuisine as “Contemporary from Turin”. In 2003 he opened his restaurant Magorabin, being awarded the 1st Michelin star shortly after. Since 2008 he has joined the Association of Jeunes Restaurateurs d’Europe and the Association Le Soste.

Giuseppe Iannotti, born 1982, has been cooking since he was 6. He is graduating in computer engineering but then he came back to his true love and formed as autodidact. His cooking is featured by “research, inspiration, imagination and extemporaneity”. Since 2011 Giuseppe is leading the Krésios, benchmark for the cookery in Campania (southern Italy). Awarded as “Giovane dell’anno” for the Espresso and “Premio vent’anni” by San Pellegrino. He participated also to the San Pellegrino Cooking Cup 2013. He is also in the Jeunes Restaurateurs D’Europe group. In 2013 he was been awarded with one Michelin star.