i. Biography
Italian chef Attilio Galli leads Al Peršéf in Livigno, and the cooking there reads from the place itself: mountain temperature, seasonality kept tight, and a restrained hand that lets ingredients hold the center. Alpine traditions sit alongside Eastern techniques and flavors, while a French cooking sensibility keeps the work grounded and unsentimental. The result is a kitchen language built on balance, texture, and clarity rather than display.
Where They Are Now
In professional terms, the arc from Sardinia to Milan to Livigno maps a chef’s range across different kitchen pressures and dining contexts. Attilio Galli worked as chef in Sardinia, then as chef in Milan, before becoming owner-chef at his own restaurant in Livigno; that sequence explains why the work carries both urban polish and mountain restraint.
Profile updated July 2026
FAQ
Asked of Attilio
Where did Attilio Galli work before?
Attilio Galli's earlier career included in Sardinia, in Milan, and his own restaurant.
What is Attilio Galli known for?
Ingredient-forward French cooking that does not chase trends.
