Marco Galtarossa

The Path

The discipline that later defined Marco Galtarossa’s cooking was built kitchen by kitchen, through early work as chef across a range of establishments. That period gave him range, timing, and the habit of consistency: the practical foundations that come from repeated service rather than theory. In 2020, he became chef at Casual in Bergamo Alta, a post he held until 2023. The move marked a clearer definition of his style, before he stepped into Villa Elena the same year as Executive Chef, a role he holds today.

The Work Today

At Villa Elena, seasonality sets the terms of the kitchen. The menu follows the market and the calendar, with ingredients allowed to arrive when they are at their best and to carry the plate from there. Marco Galtarossa’s method is quick and restrained, aimed at clarity rather than accumulation. The result is food that keeps its lines clean, so the character of each ingredient stays readable. The kitchen’s calm is not softness; it is control. The cooking is shaped by distillation, with texture, aroma, and temperature doing the work that ornament might otherwise claim. In Galtarossa’s hands, precision is the source of intensity, and restraint is what keeps the plate focused.

Signature

Marco Galtarossa’s signature dishes include Gambero viola, Spaghettone al limone, Zucchine, tagete e liquirizia, Melanzana, and cipresso e ricci di mare. Together, they point to a kitchen built on maritime brightness, vegetal clarity, and the deliberate use of sharper notes alongside delicate ingredients. The throughline is proportion: flavor composed with economy, and built to stay legible.

In Their Words “Seasonality is the cornerstone of my cuisine: ingredients dictate the menu, chosen with care from small local producers, in harmony with nature’s cycles.” “I favor quick cooking methods, such as embers and marinades, preserving the purity and intensity of flavors.”

Acclaim

Marco Galtarossa's honors include Michelin Guide Italy, Two Michelin stars (2024).