Gianluca Gorini

The Path

The career line runs from brigade work in London to a deeper technical grounding in Siena, then back to San Piero in Bagno. At Monsieur Max in London, Gianluca Gorini entered a professional kitchen that would have demanded pace, discipline, and quick adaptation. The next stage at Il Canto di Siena (2008–2012), working alongside Paolo Lopriore, placed him in a different register of cooking and sharpened the habits that mark a reliable kitchen hand: timing, attention, and consistency. Leadership came with Le Giare in Montiano (from 2013), where the task shifted from absorbing a kitchen’s language to setting one’s own. From there, the work at daGorini (since 2017) in San Piero in Bagno gathers those earlier lessons into a restaurant tied closely to its place. The arc is plain enough: learn outside, refine in the middle, then return with a clearer sense of what to keep.

The Work Today

Since 2017, daGorini in San Piero in Bagno has been grounded in local ingredients and the cuisine of the surrounding Romagna countryside. In that setting, the territory is not decorative context; it is part of the method. The land supplies more than product. It sets the pace, the seasonal logic, and the restaurant’s sense of direction. Gianluca Gorini describes the restaurant as guided by a devotion to its origins, a love for cooking, and a commitment to building an authentic life day after day. The emphasis is on repetition and duty, not rhetoric. It describes a kitchen culture that values continuity, where daily practice matters as much as the finished plate. The restaurant also emphasizes the importance of protecting the knowledge that keeps its territory unique and diversified, and of making it known. For daGorini, the work is not limited to serviceable cooking. It also carries the responsibility of keeping local knowledge legible, so the restaurant records a place as well as feeds a table.

In Their Words “The restaurant also emphasizes the importance of protecting the knowledge that keeps its territory unique and diversified, and of making it known. It seeks to leave a memory of the context it lives in, not the dishes alone.” “The restaurant describes itself as guided by devotion to its origins, love for cooking, and a desire to build an authentic life, day after day.”

Acclaim

Gianluca's honors include MICHELIN Star (2019), Pane e Ristoranti (2023), Chef of the Year (2019), Surprise Chef of the Year (2015), and Best Emerging Chef of Central Italy (2012).