Edoardo Fumagalli

The Path

Since 2019, the role of Executive Chef at Locanda Margon has been held by Edoardo Fumagalli. The work reads as an exercise in precision and discipline, with refinement treated as a working method rather than an effect. In Ravina, the cooking is set up to keep the essential character of each ingredient legible, while still allowing space for invention.

The Work Today

Ingredients, techniques and freedom of expression are the framework Edoardo Fumagalli names for the kitchen. The stated aim is balance and well-defined flavors, which places the work in the register of clarity rather than accumulation. Each element is expected to earn its place; techniques sharpen instead of masking; freedom of expression is used to keep the cuisine alert without loosening its structure. The style is disciplined, but not rigid.

Signature

Signature dish: Carabiniere shrimp.

In Their Words “I was at work looking for a dish that could be unique, I started from solid, classic and consolidated bases that could give me the opportunity to create, innovate.” That approach starts from known ground: classic bases that can support change without breaking form. In Edoardo Fumagalli's hands, innovation is presented as construction, not disruption. “Locanda Margon was strongly desired from me and my family to give value to our territory and experiment with innovative combinations with Trentodoc bubbles.” For Edoardo Fumagalli, Trentodoc bubbles are part of that exchange, anchoring the work in local identity while opening space for new combinations.

Acclaim

Edoardo's honors include San Pellegrino Young Chef — top ten finalist (international level) (2018) and San Pellegrino Young Chef — best rising chef of Italy (2017). These recognitions place the work in a field that values precision, control and forward motion, matching a cooking style that is measured, exacting and built from disciplined foundations.