Fiorenzo Perremuto (and previously Davide Rangoni

The Path

The path is written as a position rather than a biography: today, Fiorenzo is chef of Dolomieu. That kind of entry leaves out the usual markers and puts the weight on the appointment itself. It gives no dated school, no former dining rooms, no arc of reinvention to follow. What it does give is context — Dolomieu in Madonna di Campiglio, Italy — and with it the basic frame of the work: service, repetition, judgment, and the discipline required to hold a kitchen together day after day. In a profile this spare, the absence of detail is part of the register; the craft is understood through the fact of the post.

The Work Today

As chef, he leads the kitchen at Dolomieu. The title points to the daily mechanics of the room: timing, coordination, standards, and the steady management that turns planning into service. It does not name a menu or a signature dish, and that restraint matters. What the record makes plain is the position itself, with Fiorenzo Perremuto at the center of decisions that shape the restaurant’s work in the moment. The current appointment at Dolomieu in Madonna di Campiglio, Italy is presented as the defining fact, and keeps its focus there.

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