Peter Brunel

Class of 1975, originally from Val di Fassa, Peter acclaims a consolidated experience in the restaurant industry. Following his diploma at the hotel institute ‘Tesero’ he moved to Bolzano where he took his first steps in haute cuisine under the guidance of Chef Giorgio Nardelli, at the Parkhotel Laurin. In 2000 he arrived at Villa Negri in Riva del Garda, where in 2003, at the age of 28, acquired a Michelin star.

Decisive experiences for his professional development also included time spent at Chiesa restaurant in Trento, Palagio59 in Rignano sull’Arno and Borgo San Jacopo.

His cooking builds on the richness of his ingredients, the wholesomeness of traditional foods and a balanced approach to experimentation in the kitchen. All Brunel’s culinary creations are united by the philosophy of respecting raw materials and experimentation. 

As of June 2019, the Chef has opened his own restaurant, Peter Brunel Ristorante Gourmet, where he showcases his culinary identity through a specially curated tasting menu titled “Dare the unattainable” as well as through carefully produced à la carte options. 

• 1 Michelin Star at Borgo San Jacopo| The Michelin Guide 2016
• Gourmet Bistro Winner for Caffè dell’Oro | 2018 World Luxury Restaurant Awards 2018
• Contemporary Restaurant of the Year for Caffè dell’Oro | 2018 Luxury Travel Guide

Describe your culinary philosophy in FOUR words:

Knowledge, Taste, Visual impact, Personality

What is your greatest inspiration?

Memories

If you could take a plane ride to any restaurant in the world, just for one meal, where would you go? 

Astrid & Gastòn, Lima Perù

What FOUR items would you take to a desert island?

Lighter, Knife, Book, Vermouth