i. Biography
The Climb
In Pinerolo, La Ciau was the working ground where Maurilio Garola held both the chef’s knife and the owner’s responsibility. That combination matters in a trade sense: service, consistency, and decision-making sit in the same hand when a cook also carries the room. From that footing, he developed a style defined by discipline, a clear point of view, and a steady refusal of excess. La Ciau del Tornavento is the later expression of that same line of work, with Maurilio Garola as both founder and chef. In Treiso, the restaurant is tied directly to his name because he built it and still guides it from the kitchen. The result is less a branding exercise than a continuation of the method established in Pinerolo: ownership, authorship, and daily execution held together in one place.
Today
The distinction between founder and chef is central to the role Maurilio Garola holds at La Ciau del Tornavento. He did not arrive as a figurehead; he created the restaurant and remains responsible for its cooking. In Treiso, the restaurant is the one most closely associated with his name.
Signature
Agnolotti del Plin filled with Seirass shows how Maurilio Garola works within regional form rather than against it. Hazelnut-crusted San Remo shrimp brings a different register, using texture as part of the argument. Plin di Seirass returns to the same shaped, concise language. Taken together, these dishes point to a kitchen that values precision, restraint, and ingredient-led balance.
Recognition
Maurilio Garola’s awards map to more than one part of the restaurant’s standard. Michelin Guide 1 star (1996), Wine Spectator Grand Award (2013), and Gambero Rosso special award for best Italian waiting service each point to a different axis of the room: the cooking, the wine, and the service. Read together, they describe a restaurant built to hold its level across the board.
Profile updated July 2026
FAQ
Asked of Maurilio
Where did Maurilio Garola work before?
Earlier in their career, Maurilio Garola worked at La Ciau.
What recognition has Maurilio Garola received?
Michelin Guide 1 star (1996).
