i. Biography
Coming Up
A kitchen career that starts at commis level sets sequence before authorship. In Silvio Salmoiraghi’s case, that sequence began from 1991, then moved through chef roles at Joia in Italy and L'Albereta in Italy. The line then extended to Paris, where he was Executive Chef at Il Lotti from 1999, to Tokyo as chef at Kyomi Mikuni in 2001–2002, and to Dublin, where he became chef at Chapter One from 2003. Italian gastronomy’s institutional side entered the record in 2004, when Salmoiraghi was co-founder at ALMA. Since 2008, the working address has been Ristorante Acquerello, where he has been chef patron and where international kitchen discipline is applied to an Italian base.
Where They Are Now
Contemporary modern Italian cuisine at Ristorante Acquerello in Fagnano Olona, Italy, has been Salmoiraghi’s current platform since 2008; he is also identified as chef-owner there from 2008. The cooking is described through Italian, French, Korean and Japanese influences, with the Italian restaurant as the place where those references are worked into service. The category question technique and ingredient origin are not the same thing. À la minute cooking, rather than sous-vide or precooked methods, is the kitchen’s stated discipline. The line is direct: respect for the raw ingredient, Italian material, French and Eastern technique, and service timed to the order rather than prepared in advance.
Signature
Recorded signatures include Carpione di Mare and Truffled Filet Mignon, placing Salmoiraghi’s name against both the Italian register and meat cookery he has identified as a personal preference.
Honors
Recognition for Salmoiraghi includes Michelin star as Executive Chef at Il Lotti (1999) and Top 10 chefs ranking (2007).
Profile updated July 2026
FAQ
Asked of Silvio
Where did Silvio Salmoiraghi work before?
Earlier in their career, Silvio Salmoiraghi worked at Joia, L'Albereta, and Il Lotti.
What recognition has Silvio Salmoiraghi received?
Michelin star as Executive Chef at Il Lotti (1999).
