Chef
Michelangelo Mammoliti
Executive Chef, La Rei Natura by Michelangelo Mammoliti at Il Boscareto Resort & Spa
- Discipline
- Chef
- Based in
- Serralunga d'Alba, Italy
Known for
- Two Michelin stars at La Rei Natura (2023)
- Nature-centric cuisine with herbs and local Piedmont products
- Neurogastronomy focusing on childhood flavors
i. Biography
The Path
Italian fine-dining discipline sits under this work before any nature-led vocabulary appears. In the Kitchens of Gualtiero Marchesi, Michelangelo Mammoliti trained in a register built on precision, restraint, respect for gesture, and the understanding that technique is strongest when it reads as clarity, not display. The later practical tempo came through service as commis at Grandparents’ restaurant in Giaveno, near Turin, Italy, where repetition, heat, focus, and accumulated instinct set the working base. Refinement, rather than excess, defines the line from that training into the later kitchen. In 2014, the role at La Madernassa in Guarene marked another point in a climb shaped by concentration: discipline, service, place, season, and memory entering the same working vocabulary. The cooking that followed is rooted instead of imposed, with dishes built from attention to the natural world over ornament. Nature-led cooking now carries that earlier precision into a defined restaurant language. Since 2023, Michelangelo Mammoliti has been head chef of La Rei Natura by Michelangelo Mammoliti at Il Boscareto Resort & Spa, where the kitchen is framed as a place of execution, research, patience, and close observation.
The Practice Today
Vegetable cuisine is the center of the work at La Rei Natura by Michelangelo Mammoliti in Serralunga d’Alba, where Michelangelo Mammoliti cooks as executive chef. The vegetable element is treated as the main language of the meal: texture, aroma, vividness, and structure, with leaves, roots, stems, acidity, sweetness, bitterness, and seasonal change carrying the progression rather than serving as support. Boulangerie gives the kitchen a second craft axis. Dough, fermentation, structure, and the timing of bread sit alongside the plate work, reinforcing a practice that depends on control, patience, and sensitivity over speed. MAD100%Natura® is the named signature: a ten-course tasting menu prepared freehand at La Rei Natura. It is described as the peak of Michelangelo Mammoliti’s vegetable-focused cuisine there and as the result of constant research into the ultimate interpretation of the vegetable element. Nature functions here as method, not theme: an organizing principle for taste, form, and emotion. The working statement is plain: “Nature will always be what guides my choices and actions, and it couldn’t be otherwise.”
Acclaim
Michelangelo Mammoliti has received one Michelin star (2017). Recognition has tracked the same concentration rather than a change of register: Two Michelin stars at La Rei Natura by Michelangelo Mammoliti (2023), followed by Three Michelin stars at La Rei Natura by Michelangelo Mammoliti (2025). The progression places La Rei Natura by Michelangelo Mammoliti as the clearest current expression of Michelangelo Mammoliti’s nature-led work.
Profile updated July 2026
FAQ
Asked of Michelangelo
What does Michelangelo Mammoliti do now?
Michelangelo Mammoliti is executive chef.
Where did Michelangelo Mammoliti train or study?
Michelangelo Mammoliti trained at Kitchens of Gualtiero Marchesi.
What recognition has Michelangelo Mammoliti received?
Three Michelin stars at La Rei Natura by Michelangelo Mammoliti (2025).
