Maurizio Gerola

Coming Up

Training at Istituto Alberghiero Ipsar Carlo Porta di Milano gave Maurizio Gerola the technical base that later shows up in his cooking: precision, discipline, and a respect for structure. That education matters in the finished work because it supports a style that is light in feel but controlled in build. At Antica Osteria del Ponte, the continuity from school to kitchen is visible in the way the cuisine stays contemporary without losing clarity or balance.

Where They Are Now

Chef patron at Antica Osteria del Ponte in Cassinetta di Lugagnano is the role that defines Maurizio Gerola’s public career, following work there as chef. His own language is similarly spare: “I am a chef of few words. I prefer to look at the substance.” That approach fits a kitchen organized around execution, texture, and service discipline.

Signature

Risotto is the dish most closely tied to Maurizio Gerola, and it suits a cook working in a register where patience and timing matter as much as flavor. The same restraint carries through his named signatures: vitello tonnato, guancia di manzo brasato, and brandade di baccalà. Each sits within a recognizable Italian vocabulary, handled with a contemporary hand that keeps the plate direct and precise.

In Their Words “The most important ingredients in my cooking are not bought. They are humility and respect for the people around me, from the restaurant team to the customer and the supplier.” “My cuisine is contemporary cuisine open to everything, with regional bases firmly rooted in the Milan area.”

Honors

The clearest markers here are the chef-patron post, the progression from chef to chef patron at the same restaurant, and a specialty in risotto.