Corrado Corti

The Path

Technique and discipline were set early at Istituto Professionale Alberghiero di San Pellegrino Terme, where Corrado Corti trained before moving into professional kitchens. That foundation carried into his time as chef at Hotel Belrose in Saint Tropez, France, where the pace of service and the demands of a cosmopolitan room would have required precision. The route from school to Italy, then to France and back to Portofino, maps a career built through formal training and working practice rather than through posture.

The Work Today

The current role in the record is chef at Hotel Splendido / Ristorante La Terrazza in Portofino, where the kitchen is described as evolving rather than settled. Corrado Corti has made technique and ingredient search central to that evolution, treating both as working tools and sources of renewal. “At this moment my cuisine is in continuous evolution, both in the search for ingredients and in the techniques that I consider both the fulcrum of modern cuisine and two points of continuous inspiration.” The menu is presented in the same terms: not as a fixed statement, but as a working summary of what has been gathered through practice. Corrado Corti describes it as a modern menu made from experience and travel, with new dishes formed from what has been learned over time. “The new menu is a combination of modern cuisine in which I have the opportunity to create new dishes that come from the fruit of my experience and my travels around the world.”

Signature

The signature dishes associated with Corrado Corti show a kitchen working across fish cookery, local references, and classic dessert form. Trancio di Mupa in stile mugnaia, Cappuccino di muscoli Spezzini, and Tiramisù a modo mio each point to a different register: treatment of seafood, use of regional flavor, and a personal handling of a familiar finish.

In Their Words “At this moment my cuisine is in continuous evolution, both in the search for ingredients and in the techniques that I consider both the fulcrum of modern cuisine and two points of continuous inspiration.” “The new menu is a combination of modern cuisine in which I have the opportunity to create new dishes that come from the fruit of my experience and my travels around the world.”

Acclaim

A dish can survive beyond its first trial when it proves itself at the table, and that is the path Corrado Corti describes for the slice of Mupa cooked in mugnaia style. It began almost by mistake, then stayed because it won over diners, a reminder that menus in working kitchens are often edited by response as much as by intention. “The slice of Mupa, cooked in mugnaia style. It is a dish that was born almost by mistake, but then won everyone’s palates so much that I wanted to leave it as a regular dish.”