Stefano Terigi

The Path

IUAV gave Stefano Terigi a formal base in seeing and making, with attention to structure, balance, and intention. That training reads through the work as a method rather than a style: a way of organizing a dish so the parts hold together cleanly. From there, he moved through two kitchens with distinct reputations, first as chef at Piazza Duomo in Alba, Italy and later as chef at Ristorante Giglio in Lucca, Italy. The progression shows a practice sharpened by repetition and refinement, with each step adding clarity to the way he works.

The Work Today

At Ristorante Giglio, the cooking is grounded in Modern Tuscan code but does not lean on nostalgia. It keeps the regional dialect, then trims and edits it so the plate feels present-tense. Terigi’s own framing is direct: “We want to be able to do the work we love without having to worry about others' standards, focusing on our customers so they can have an informal, accessible, but still top-level culinary experience.” That balance matters in service kitchens: informality in the room, precision on the plate. Under that standard, Ristorante Giglio is positioned as a place where hospitality and rigor are not opposed, and where the work is shaped to remain accessible without lowering the bar.

Signature

Stefano's signature dishes include potatoes with squid sauce, chanterelles and spicy parsley, spaghetti vin jaune and Comtè cheese, stuffed hen’s neck, and a sour salad with pumpkin and eel. The set points to a kitchen working with contrast: earth and sea, richness and acidity, softness and edge. The common thread is control, with each dish built from measured layers rather than accumulation.

In Their Words “We want to be able to do the work we love without having to worry about others' standards, focusing on our customers so they can have an informal, accessible, but still top-level culinary experience.”

Acclaim

Stefano's honors include Michelin star (2024).