i. Biography
Tommaso Venuti’s work at Almatò in Rome sits on the back of time spent in kitchens that demand control, pace, and consistency. The move into Chef Patron, and earlier into chef and partner at the Roman restaurant, marks a shift from execution to responsibility: the cooking now carries the room as much as the pass. Villa Crespi in Orta San Giulio, La Pergola Rome Cavalieri in Rome, and La Pergola in Rome all sit in that background, each adding another layer of technique and judgement to the way he cooks at Almatò.
Coming Up
Training at ALMA International School of Italian Cuisine gave Venuti the base that high-level kitchens require: repetition, precision, and the ability to stay organised under pressure. From there, the work began in earnest at Villa Crespi Relais & Chateaux in Orta San Giulio, NO, where kitchen staff roles are measured by consistency as much as speed. The same discipline carried into Marcus Wearing Restaurant in London (from 2015), then into La Pergola Rome Cavalieri in Rome (2016–2019), where the demands of service would have sharpened both his technical range and his sense of responsibility. Seen together, those stages show a cook shaped by steady advancement rather than shortcuts. At Almatò (since 2020), that progression settles into a role where authorship and oversight sit together. As chef & socio, Tommaso Venuti brings the habits built in those earlier kitchens into a restaurant defined by his decisions. The position is less about arrival than about accountability: holding the line on flavour, pace, and identity every day the dining room opens.
Where They Are Now
At Almatò in Rome, Venuti works as Chef & Partner, with the title of Chef Patron reflecting the authority he has built through years in service kitchens and formal training. The role places him at the centre of the restaurant’s craft, where menu decisions, standards, and the rhythm of service all sit under his remit. That current position is the clearest expression of what his career has been building toward: a cook whose experience now reads in the structure of the restaurant as much as in the plate.
Signature
Ravioli di coda and spaghettoni alle alghe di mare e vongole veraci give a clear read on Venuti’s register. The first points to a kitchen that respects Italian structure and careful execution; the second leans into marine depth and restraint around texture. Taken together, they show a style rooted in familiar forms, handled with enough precision to keep the plates focused and direct.
Profile updated July 2026
FAQ
Asked of Tommaso
What is Tommaso Venuti's current role?
As of 2026, Tommaso Venuti is Chef Patron.
Where did Tommaso Venuti train or study?
Tommaso Venuti trained at ALMA International School of Italian Cuisine.
