Giuseppe D'Errico

Coming Up

The line is built through service kitchens where timing, repetition, and control are measured night after night. Giuseppe D'Errico started as Chef de partie at Le Central (2013), a post that tests the basics: pace, consistency, and the ability to hold a section under pressure. At La Maison Troisgros (2013–2017), he worked as sous chef, a longer stretch that extended the demands of technique and discipline across a larger field of responsibility. By 2017, Executive Chef at Ristorante Ornellaia in Zürich (2017–2020) marked the move from execution to direction, before the path continued into his present role. That progression now sits under the title of Executive Chef at La Madernassa Resort (since 2021), where Giuseppe D'Errico’s work reflects accumulated rigor rather than improvisation.

Where They Are Now

At La Madernassa Resort in Guarene, Italy, the cooking is positioned between Italian tradition and French sensitivity, with technique serving emotion rather than overriding it. Giuseppe D'Errico describes the work as being led by emotion, thought, provocation, and attention to the guest; in practice, that points to a kitchen that treats the plate as something to be read as well as eaten. The result at La Madernassa Resort is a restrained language of cooking, one that uses heritage as a base and then presses toward detail, balance, and controlled surprise. Giuseppe D'Errico’s current position is not about excess; it is about shaping a precise experience from familiar forms.

Signature

Gnoccho Cacio e pepe shows a direct line to familiarity, with the discipline lying in how a known dish is handled. Pastificio Setaro shells, snails, ramps, herbs & wildflowers brings together vegetal, earthy, and seasonal elements in a composition built on contrast. Suckling Veal Sweetbreads: Original crunchiness makes texture part of the title itself, which signals where the focus sits. Green Apple Sheet - Indian Spring leans toward brightness and lift, while Cocoa Sugar Crystal: All Choc: All Choc suggests concentration, repetition, and finish as part of the design. Read together, these dishes point to a chef working through clarity, contrast, and controlled tension, with each plate carrying a distinct register inside a shared language.

In Their Words “The idea is not to dwell on the act of eating, but to go beyond it and try to preserve an emotion, a thought from that experience.” “I follow an approach that should be slightly provocative, but at the same time I want to understand the guests' wishes.”