Piermaria Trischitta

Coming Up

Today, Piermaria is chef of Røst (since 2021). That appointment marks the point at which his path settles into Milan, where his presence in the kitchen is not framed as spectacle but as steady authorship. The role positions him in direct conversation with ingredients, with seasonality, and with the idea that a dish can express respect as clearly as it expresses skill.

Where They Are Now

At the restaurant, his stated focus is the raw ingredient and its full use. It is a philosophy that suggests attention from beginning to end: not only what is chosen, but what is preserved, transformed, and given a place on the plate. In his words: “My work will be to make the most of the raw ingredient in its entirety, avoiding waste, bringing my expertise and my passion.” The statement feels like a working manifesto—practical, exacting, and deeply personal. It points to a kitchen where nothing is treated casually, where value is measured not by excess but by completeness, and where the character of an ingredient can be carried through every stage of its use. In that framework, Røst becomes less a stage than a method: a place where technique serves purpose, and purpose serves flavor. The journey that arrives here is also sketched in a single line, concise but expansive in its geography and tone: “From Sicily to Hamburg, passing through Copenhagen and Zurich, Piermaria officially lands in Milan in the kitchen of Røst and becomes part of our family.” The sentence traces movement across cities and kitchens, culminating in Milan, where his arrival is marked not simply as a relocation but as an inclusion—an entrance into the life of Røst and the rhythm of its team.

In Their Words “My work will be to make the most of the raw ingredient in its entirety, avoiding waste, bringing my expertise and my passion.”