Vania Ghedini

Coming Up

The early line of Vania Ghedini’s work reads like a kitchen education in sequence: internship, teaching, then management of service and brigade. An internship at Rigoletto di Reggiolo gave her first practical footing; teaching at ALMA until 2015 shifted that knowledge into instruction, where precision and repetition matter as much as instinct. In 2015, the Sous Chef post at Peck in Palazzo Italia in Milan (2015) marked a brief but specific step in her progress before the work widened in 2016 into chef roles at Le Calandre and Grancaffè Quadri in Venice. Venice brought its own register to the plate, and her cooking there began to carry more nuance, shaped by the city’s balance of restraint and depth. She then moved into the Head Chef role at AMO Venezia in Venice (2016–2018), where the job extended beyond the kitchen to the consistency and identity of the room. The next phase ran through Sesamo Restaurant, Royal Mansour Marrakech in Marrakesh (2018–2023), bringing a different influence into the same disciplined frame. Since 2024, Vania Ghedini has been Head Chef of ORO Restaurant, Hotel Cipriani, while also serving as Executive Chef of Rosselli 77 in Cuorgnè, where the cooking is rooted in Piedmontese traditional cooking.

Where They Are Now

At Rosselli 77, Piedmontese traditional cooking provides the structure: a regional base that keeps the work anchored in place and inheritance. Michelin marked that position with a Bib Gourmand in 2024 and again in 2025. Repeated recognition like that usually points to a kitchen that has settled into a clear operating rhythm rather than a passing high. Ghedini describes the style in her own words, and the phrasing is useful because it resists easy shorthand. “My style in cooking, I think I’ve found the right term recently, is a cuisine that misleads.” It suggests a plate that reads one way at first and resolves another way at the table.

Signature

Ghedini’s signature dishes include tortello di pesce, Riso Latte, Like a Potato in Tecia, and Lagoon. The names point to a kitchen working through contrast and recognition: dishes that start from a familiar register and shift it just enough to keep the diner reading.

In Their Words “The Venetian palate crosshatches with Moroccan cooking, which means that I’ve been able to create dishes that explore this mingling of spices and flavors.” “My style in cooking, I think I’ve found the right term recently, is a cuisine that misleads.”

Honors

Michelin recorded Ghedini’s work with a Bib Gourmand in 2024 and a Michelin star in 2024.