i. Biography
Igor Macchia has been chef owner of La Credenza in San Maurizio Canavese, Italy, since 2004, but the work begins earlier than the title. Born in Turin, he came into the trade through both domestic memory and kitchen repetition, with a first reference point that stays close to the craft: "The first and sweetest memory is linked to the figure of my father, who on Saturday morning cooked at home." It is a useful kind of origin for any cook — a lesson in rhythm, routine, and how food first becomes part of a household. From that domestic base, Macchia moved into restaurant kitchens, where timing, sequence, and discipline carry more weight than ritual. His career reads as a steady progression through the structure of professional service, with each step adding another layer of responsibility. Nothing in that line is decorative; it is the sort of accumulation that defines a working kitchen career.
The Path
Macchia trained at IPSSAR Giuseppina Colombatto before beginning his career as commis at La Rotonda Restaurant (1993), Restaurant San Giorgio (1994), Romantic Hotel Miramonti (1995–1996), and La Credenza Restaurant (1996–2000), where he rose to chef de partie from 2000–2003. He then moved to Restaurant Bruneau as pastry chef (2003–2004), later serving as consultant chef at Restaurant La Festa Taipei (2011–2025) and as chef in charge of the VIP Player Lounge for the ATP Rolex Master 1000 Tennis Tournament at Hilton Hotel Shangai (2012). Today, Igor is chef owner of La Credenza Restaurant (since 2004) and Corporate Chef of CREDENZAGROUP (since 2024). Seen in order, these appointments show a career built by extension rather than interruption. The shift from commis to chef de partie, then into pastry and consulting, marks the kind of technical range that comes from long service in different rooms. La Credenza Restaurant remains the fixed point in that sequence, with Igor Macchia returning to the same house even as the work expands around it.
The Work Today
Since 2004, Macchia has led the San Maurizio Canavese restaurant as Chef Owner. His specialty is Piedmontese cuisine, the regional language most directly attached to his name. The emphasis stays on place and method: a cooking style grounded in its own region rather than in novelty for its own sake. In 2024, his current work expanded with the title of Corporate Chef at CREDENZAGROUP in Piedmont, Italy. Taken alongside the earlier roles, that appointment keeps the work rooted in the same geography while widening the scale of responsibility. It fits a career that has remained consistent in its reference points, even as the titles have changed.
In Their Words “I think for an everyday restaurant, people tend to prefer traditional cuisine, but for a one-off event, people are often interested in seeing and trying something new.”
Acclaim
Macchia’s view of travel stays open and unranked, and that attitude matches the steadiness of his career. That same plainness shapes his view of restaurant work. He separates the expectations of daily service from the appetite for novelty that comes with a special occasion: "I think for an everyday restaurant, people tend to prefer traditional cuisine, but for a one-off event, people are often interested in seeing and trying something new." Those two lines describe a chef who understands both routine and variation, and who has built a career able to work inside both.
Profile updated July 2026
FAQ
Asked of Igor
What is Igor Macchia's current role?
As of 2026, Igor Macchia is Chef Owner.
Where did Igor Macchia train or study?
Igor Macchia trained at IPSSAR Giuseppina Colombatto.
What is Igor Macchia known for?
Piedmontese cuisine.
