Chef
Roberto Solina
- Discipline
- Chef
Portrait of Roberto Solina
i. Biography
In Turin, Roberto Solina’s work reads as restaurant craft shaped by continuity: kitchens that value tradition, discipline, and care, and a chef who has spent years working inside that register. At Scannabue, where he has served as Executive Chef from 2014 to present, Solina’s role has been defined less by display than by the steady management of service, expectation, and the day-to-day standards a serious dining room requires.
Coming Up
Roberto Solina trained at Istituto Alberghiero Amerigo Vespucci before moving into the kitchens of Ristorante Del Cambio, where he worked as chef, and then the Milan Marriott Hotel in Milan, also as chef. That sequence shows a formation grounded in structure first, then tested in different house styles and service tempos. From Istituto Alberghiero Amerigo Vespucci to Ristorante Del Cambio, the early record points to method, precision, and the habits needed to work inside established kitchens. The Milan Marriott Hotel in Milan added another setting where consistency and pace would have been part of the brief. Today, he is Executive Chef of Scannabue (since 2014), with the role placing him at the center of the restaurant’s daily expression.
Where They Are Now
He has served as Executive Chef at Scannabue in Turin from 2014 to present. That length of time matters in kitchen terms: it suggests continuity, familiarity, and the control that only comes from repeated service across years. In Turin, Scannabue is the frame and Solina the working hand behind it, shaping the restaurant’s rhythm through accumulated practice rather than constant reinvention. Remaining in place this long can be its own kind of professional statement, one of persistence, adjustment, and the trust built through daily execution.
Career - Executive Chef, Scannabue, Turin (2014–present) - Chef, Ristorante Del Cambio - Chef, Milan Marriott Hotel, Milan Education: Istituto Alberghiero Amerigo Vespucci
Honors
No awards are cited for him. What is notable in Solina’s record is not a roster of prizes but a line of work that moves through established kitchens and holds steady over time. From Istituto Alberghiero Amerigo Vespucci to Ristorante Del Cambio, the Milan Marriott Hotel in Milan, and then Scannabue in Turin, the path is built on training, repetition, and the discipline of service.
FAQ What is Roberto Solina's current role? Roberto Solina is Executive Chef. Where did Roberto Solina train or study? Roberto Solina trained at Istituto Alberghiero Amerigo Vespucci.
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