Diana Lenzi

The Path

Professional culinary study at Scuole del Gambero Rosso set the baseline for a career built on discipline and responsibility. That foundation carried into work that moved between cooking, wine, and stewardship without treating those fields as separate worlds. Lenzi served as Vice President at Associazione Nazionale Le Donne del Vino, a position that placed her inside the broader framework of Italian wine culture. Taken together, those posts show a career shaped less by a single lane than by accumulated practice across food and wine.

The Work Today

Since 2008, Diana Lenzi has worked as chef and winemaker at Fattoria di Petroio in Quercegrossa, in Chianti Classico, Tuscany, Italy. The combination matters: cooking asks for immediacy and judgement, while winemaking depends on patience and sequence. In that setting, the work stays tied to place, shifting between the pace of the kitchen and the longer seasonal logic of the vineyard. The role depends on knowing when to move quickly and when to hold back.

Signature

Diana's signature dishes include Chianti DOCG della Fattoria di Petroio and Chianti Classico Riserva 2014. The names point directly to the estate’s wine identity, and to a practice where the plate and the cellar are meant to speak the same language. Rather than sitting apart as separate expressions, these signatures come out of the same site and the same working context at Fattoria di Petroio.

In Their Words “I got a diploma as a chef with the professional school, Gambero Rosso.” The line is plain, and that plainness is useful. It locates the work in training first: a formal credential, a professional school, and the basic structure that precedes the rest of the career.

Acclaim

Her chef diploma from Scuole del Gambero Rosso remains part of the record of her work. As a credential, it grounds in formal study and helps explain the continuity of her role at Fattoria di Petroio since 2008.