Executive Chef Ettore Bocchia is one of the most renowned Italian chefs and a pioneer of molecular cuisine in Italy. Born in San Secondo Parmense in 1965, he revolutionized gastronomy through his studies with physicist Davide Cassi, with whom he developed Italy’s first molecular cuisine menu in 2002. His innovative approach earned him a Michelin star in 2004, establishing him as a leading figure in Italian Molecular Cuisine worldwide. For over two decades, he has led the kitchen at the restaurant of the Grand Hotel Villa Serbelloni, where he continues to showcase premium ingredients through careful and meticulous research.
His culinary philosophy is centered on enhancing the product itself, using innovative techniques that preserve the purity and intensity of its flavors. Each dish is created with the idea of blending tradition and avant-garde, offering guests a surprising and refined gastronomic experience in a perfect balance of science and tradition. Among his most iconic creations are the Liquid Nitrogen Ice Cream, a preparation that ensures perfect creaminess without ice crystals, the Peacock Meat-Filled Tortelli, and the Turbot Fried in a Sugar Blend. The search for ingredients is a meticulous and passionate process. Chef Bocchia travels the world—from Australia to Alaska, from Trentino to Sicily—in search of outstanding producers. Selection is based on the intrinsic quality of the ingredients: from the freshness of the catch to the purity of organic vegetables, to the finest Italian meats and cheeses.
The wine cellar is also the result of careful selection, highlighting the best Italian and international labels. Collaboration with small producers and major wine houses makes it possible to offer wines that perfectly complement the gastronomic experience. The recognition as the World’s 2nd Best Hotel Wine Cellar in 2024 is a testament to the commitment and dedication to sourcing the finest wine offerings. The restaurant, located within the Grand Hotel Villa Serbelloni, offers an elegant atmosphere and a breathtaking view of Lake Como. The dining experience is designed as a journey between innovation and tradition, where every detail is meticulously cared for, giving guests a unique experience where research, flavor and emotion come together in perfect harmony.