Piergiorgio Siviero

The Climb

Early kitchen training came through repetition. Piergiorgio Siviero began as a student worker at Hospitality Training Institute in Adria until 1999, where the basic habits of professional kitchen work were built day by day. In 1999 he moved into service as a cook at Kulm Hotel in St. Moritz, Switzerland, then continued in the same year as a cook at Badrutt's Palace in St. Moritz, Switzerland, two houses that require precision and control. He then shifted into pastry as pastry chef assistant at Grand Hotel et de Milan, Don Carlos restaurant in Milan, before becoming, from 2001 to 2003, collaborator of Aimo Moroni at Luogo di Aimo e Nadia in Milan. That stretch reinforced raw material as a central point of reference, not just technique. The next steps widened the frame beyond Italy. In 2003 he became Chef de partie at il Cortile in Paris, and in 2004 he advanced to sous chef at il Cortile in Paris, moving through the line with a clear grasp of hierarchy and timing. He then worked as kitchen staff at Plaza Athénée in Paris, and later as chef at Le Luis XV in Monte Carlo until 2005. Since 2005, Piergiorgio is co-owner and head chef of Hotel Trieste / Lazzaro 1915, where those years of training, travel, and repetition come together in one kitchen.

Today

At Lazzaro 1915, the working model is family-run, which makes balance and clear communication part of the job. Piergiorgio Siviero describes that structure as a daily practice rather than an identity claim: the kitchen runs on composure, shared responsibility, and the ability to keep professional standards intact inside a close household structure. That same framework extends to how the business has been shaped. Piergiorgio credits his parents for leaving room for him to make decisions and errors while building his own projects. In a family operation, that kind of space matters; it allows a chef to develop a distinct method without breaking the continuity of the house.

Signature

Piergiorgio's signature dishes include DNA.

In Their Words “Lazzaro 1915 is a “Family Business”, and this way of working needs great balance, serenity and continuous dialogue, because I deal with my collaborators who are at the same time my family members.” “Aimo Moroni is a “beacon” for many young people in Italian hospitality. From him I learned not only to know the raw material, but also the approach and respect for the ingredient.”

Recognition

Piergiorgio Siviero has received Michelin Guide — one star. Piergiorgio's honors include Michelin Green Star (2020).