Adriano Dentoni Litta

The Path

Formal training at Istituto Alberghiero Roberto Virtuoso di Salerno gave Adriano Dentoni Litta the base for work shaped by disciplined Italian kitchens and a precise culinary sensibility. From there, he went on to work as chef at Ristorante La Tuga in Ischia, Italy (2020–2021). Across Hydra Fine Food and Wine Cellar and La Cour de Rémi, Adriano Dentoni Litta has kept the same register: refinement paired with ambition, without losing the practical grounding that comes from early kitchen work.

The Work Today

At Hydra Fine Food and Wine Cellar, Adriano Dentoni Litta has served as chef since 2021. The restaurant's 2020 Michelin recognition sits alongside that current role, marking continuity rather than a reset.

In Their Words “My career started at 16, while I was attending the Roberto Virtuoso Hotel Institute in Salerno; I began gaining experience in a local restaurant.”

Career - chef — Hydra Fine Food and Wine Cellar, Salerno, Italy (2021–present) - chef — La Cour de Rémi, Bermicourt, France - chef — Ristorante La Tuga, Ischia, Italy (2020–2021) Education: Istituto Alberghiero Roberto Virtuoso di Salerno

Acclaim

Adriano's honors include Michelin Bib Gourmand (2024) and Michelin star (2020).

FAQ What is Adriano Dentoni Litta's current role? As of 2026, Adriano Dentoni Litta is Chef of Hydra Fine Food and Wine Cellar. Where did Adriano Dentoni Litta train or study? Adriano Dentoni Litta trained at Istituto Alberghiero Roberto Virtuoso di Salerno. What recognition has Adriano Dentoni Litta received? Michelin Bib Gourmand (2024).