i. Biography
The working frame here is sequence: a 10-course menu revised twice monthly, with seasonality handled as a short-interval discipline rather than a broad theme. In Maicol Capriotti’s cooking, the plate sits inside a progression, where timing, weight, temperature and flavour are managed across the meal, not only within a single dish.
The Climb
Two posts define the current range of the work: chef of Osteria dei Maltagliati and Executive Chef of Pan Ya Yuan. In Maicol Capriotti’s case, that means operating between the close repetition of daily kitchen craft and the wider discipline required of an Executive Chef’s role. Progression, rather than display, is the useful measure of this cooking. Across Capriotti’s named kitchens, the meal is treated as a sequence of courses with rhythm and controlled shifts of intensity. The table is not built from isolated ideas; it is built step by step, with lighter openings giving way to deeper flavours later in the menu.
Today
The calendar is used as a production tool. The menu changes twice monthly, working in short seasonal intervals instead of holding to a fixed static list. Each revision adjusts flavour, produce and pacing to the moment. The 10-course structure depends on order. Light flavours come first, heavier flavours later, and the pacing is part of the craft. Intensity is not introduced all at once; it is accumulated. Earlier courses use restraint to focus attention, while later courses carry richer notes with more weight. A fixed format can sharpen the cooking when the content keeps moving. In Capriotti’s work, the vegetarian menu holds to 10 courses while changing with the solar terms. The constraint is the frame; the variation comes through season, balance and progression. Such a format asks two questions at once: what each dish should do, and how it prepares the next course. The twice-monthly changes make the calendar a working framework, requiring attention to short intervals and subtle transitions. Capriotti’s focus sits in that intersection: a defined sequence, continually renewed.
Signature
Signature work is named through its materials: Mandarino, caldarroste, cime di rapa e tartufo bianco. In Maicol Capriotti’s dish, mandarin, roasted chestnuts, turnip greens and white truffle set brightness against earth and aromatic depth, using contrast as part of the progression rather than as decoration.
Recognition
Recognition includes Michelin Bib Gourmand (2024). For Maicol Capriotti, it sits alongside the current work at Osteria dei Maltagliati and Pan Ya Yuan, where the defining discipline remains the same: 10 courses, revised twice monthly, with structure and timing carrying the experience.
Profile updated July 2026
FAQ
Asked of Maicol
What is Maicol Capriotti's current role?
Maicol Capriotti is Executive Chef.
What recognition has Maicol Capriotti received?
Michelin Bib Gourmand (2024).
What is Maicol Capriotti known for?
Seasonal vegetarian fine dining.
