Christian Spalvieri

The Path

Training at IPSSAR Marco Gavio Apicio in Anzio gave Christian Spalvieri the technical base that later underpinned his work. From there, he moved through kitchens and service rooms that each asked for a different set of skills: first as runner at Italian eatery in United Kingdom, then kitchen staff at Italian eatery in United Kingdom, and later as staff member at Royal Opera House in Covent Garden, London. Taken together, those roles show a cook being shaped not only by food preparation, but by pace, timing, and the demands of service. Joining Gordon Ramsay team marked another stage in that development. The next step was Sous Chef at L'Alchimia Ristorante in Milan, where the job demanded sharper execution and a steadier command of technique. From there he moved into leadership as Executive Chef of San Baylon at Palazzo Ripetta in Rome, a post that shifted the focus from carrying a section to directing a kitchen. The move to chef / founder at Vitti il Ristorante by Christian Spalvieri in Rome brought his name into the business itself, placing authorship at the centre of the work. Since 2024, Christian has been Executive Chef of San Baylon, Palazzo Ripetta (Rome, Italy), continuing a career that has moved between cities while keeping the same emphasis on control, structure, and kitchen identity.

The Work Today

“My cooking always begins with careful study of the raw ingredient.” The line is plain, and it describes a method that starts before heat, before garnish, before the plate takes shape. The work begins with assessment: texture, condition, and what the ingredient can hold once it reaches the pan. “My cuisine is rooted in flavour, memory and tradition but interpreted through contemporary processes.” That is the other side of the same discipline. The inherited frame remains in place, but the execution is adjusted through current technique. The result is a style that treats tradition as material rather than script.

Signature

Christian Spalvieri’s signature dish is rabbit in cacciatora style with caviar reserve.

In Their Words “My cuisine is rooted in flavour, memory and tradition but interpreted through contemporary processes.” “My cooking always begins with careful study of the raw ingredient.”

Acclaim

Rabbit in cacciatora style with caviar reserve is the dish that makes Christian Spalvieri’s method legible on the plate. Its point of reference is lièvre à la royale, which places it in dialogue with a wider field of preparation rather than a single local model. The filling of guanciale, olives and pine nuts gives the dish its savoury core. That combination carries weight, salt, and texture in a way that supports the structure of the plate without overcomplicating it. The caviar finish brings the dish into a more contemporary register. The sequence is clear: a traditional Italian base, a French reference point, a filled centre, and a final adjustment that updates the reading without severing the line to the past.