As Executive Chef of The Gritti Epicurean School, Alberto Fol brings you the rich culinary nuances of the Veneto region — from alpine peaks to the depths of the Adriatic Sea. At the heart of each dish lies a deep understanding of local and seasonal ingredients. By experiencing his cuisine, you'll embark on a journey of discovery through recipes that remain true to the Venetian culinary heritage.
Alongside Alberto Fol, a close-knit team contributes to the daily life of The Gritti Epicurean School. Sous chefs Stefano Dal Moro, Luca Cesaro, Franco Sanna, and Samuele Pasquetto, together with sommeliers Marianna Cappotto and Sandro Chinellato, share their knowledge through cooking classes and wine tasting experiences, passing on their expertise with dedication and a personal touchs.
