Giovanni Luca Di Pirro

Institute Hotelier Malatesta provided Giovanni Luca Di Pirro with the technical base that carried into a career built steadily, kitchen by kitchen. From 1999–2012, he ran his own restaurant in Montalcino, a period that points to both independence and durability. He then moved into the kitchens of a hotel in Tuscany, where the regional vocabulary of his cooking continued to sharpen. The sequence shows progression, but also continuity: the same kitchen discipline extended across roles, with the estate setting offering a direct fit for a style built around garden produce, local sourcing and clear technique.

Tuscan cuisine remains the frame for Giovanni’s work, with a farm-to-table approach that keeps trusted local producers and estate-grown vegetables at the center of the plate. The cooking is restrained rather than decorative. Purity, seasonality and contemporary technique shape the dishes, and the emphasis stays on clarity of flavor and exact execution. At COMO Castello del Nero, he continues to lead La Torre while holding the Executive Chef role across the property.

That structure keeps the connection between garden, suppliers and pass close, so the estate’s produce can move directly into the kitchen. The result is food that stays exacting and grounded, with Tuscany’s rhythm and textures left intact.

Giovanni's signature dishes include Ricotta and Spinach Ravioli with Tuscan Ragù and Baked Sea bass with Vegetables and Citrus Sauce. The throughline is balance: familiar Italian flavors handled with care, and a lightness of touch that keeps each element distinct.

Giovanni's honors include Michelin star (2014).