i. Biography
Coming Up
At Il Centro in Priocca, Piedmont, Italy, Elide Mollo moved from Head Chef to Executive Chef. That progression points to a kitchen practice built on control, timing, and the ability to hold a room under service pressure. The address matters here: Priocca, Piedmont places the work inside a regional frame, where consistency and local discipline shape how a chef learns to manage pace, sequence, and standard.
Signature
The signature dishes attached to Elide Mollo stay close to Piedmont while moving across different modes of cooking. Fritto misto piemontese sits in the regional canon, a dish defined by tradition and abundance. Agnolotti di coniglio e fonduta di Castelmagno brings rabbit and Castelmagno into the same frame, with the weight of pasta craft carrying the composition. Tajarin del Roero keeps the reference to place explicit, using a format that is immediately legible within the region. Other dishes show a different register. Shrimps, Lime and Fennels leans toward freshness and contrast, with citrus and fennel giving the plate a clearer, lighter edge. Our "cherry" with liver pâté, cherry and nutz crumble introduces sweetness, savory depth, and texture in the same construction. The quotation marks and the pairing of pâté with fruit and crumble signal a dish built on juxtaposition rather than comfort alone. Taken together, these dishes show a kitchen language that moves between regional reference and sharper contrast. In Elide Mollo’s case, the work reads as grounded, controlled, and attentive to the structure of flavor rather than display for its own sake.
Profile updated July 2026
FAQ
Asked of Elide
Where did Elide Mollo work before?
Elide Mollo's earlier career included Il Centro and Il Centro.
What recognition has Elide Mollo received?
Michelin Star.
