Sebastiano Lombardi

Coming Up

Istituto Alberghiero gave Sebastiano Lombardi the base line: technique before flourish, repetition before speed. The early stations that followed read as a methodical climb through service and section work — chef at Madama Camilla italian restaurant (2003), then Chef de partie at La Botte Italian Restaurant (2004), where the line between timing and discipline gets sharper. In 2005–2005, Chef de partie garde manger at il Pellicano Hotels placed him in the cold side of the kitchen, where control is measured in detail. He then moved to chef at Alfiero Restaurant (2005–2006), before taking the Chef de partie saucier role at Pellicano Hotels (2006), a station that asks for pace, consistency, and a steady hand. The advance into leadership came with head chef at il Mosaico restaurant Relais & Chateaux Terme Manzi& SPA (2007–2010), a step from execution to management of the whole pass. From there, Executive Chef at La Sommità Hotel (2010–2014) and Executive Chef at Pellicano Hotels (2015–2017) show a career built by accumulation rather than leap. Since 2018, Sebastiano Lombardi has been Executive Chef of Le Chalet d'Adrien, while also serving as Executive Chef of La Posada de Águeda. The line through the work is consistent: formal training, section discipline, and repeated responsibility in kitchens that require exacting hospitality.

Where They Are Now

At Le Chalet d'Adrien in Switzerland, Sebastiano Lombardi works as Executive Chef within the frame of Spanish regional cuisine. The reference point stays close to the plate: food that carries memory, uses familiar forms, and depends on clear flavors rather than excess. His own line — “It used to be the reward after a day in the fields.” — places the cooking in a register of plain reward and practical comfort, a useful way to read a style that values directness and grounded satisfaction.

Signature

Sebastiano Lombardi's signature dishes — arroz al senyoret, lobster paella, oxtail cannelloni, and cod fritters — sit within a clear regional vocabulary. The range moves across shellfish, braise, and fry, showing a kitchen that works familiar formats with attention to texture and balance. Nothing here depends on novelty; the interest is in precision inside recognisable dishes, and in the discipline needed to make them land with the same clarity every time.

In Their Words “It used to be the reward after a day in the fields.”