Italian Culinary Excellence

Chef Diego Vernillo

Where every dish is a symphony of flavor, precision, and mastery. Fifteen years of culinary excellence distilled into unforgettable moments.

Discover My World

The Pursuit of Perfection

For over fifteen years, I have refined my craft in some of the most prestigious kitchens in Italy and abroad. At the heart of my philosophy lies a deep respect for ingredients, which I select with care and transform with precision. Whether orchestrating intimate private dinners or curating exclusive gastronomic events, I create unique experiences.

Un Viaggio Attraverso l'Eccellenza

Tappe fondamentali che hanno forgiato la mia visione culinaria

2020--Present

Executive Chef — La Pergola

Rome, Italy

Orchestrating culinary excellence at one of Italy's most prestigious three Michelin-starred establishments, where innovation meets Italian tradition.

Preserved and elevated the restaurant's three Michelin stars through three consecutive years of uncompromising excellence
Conceived a seasonal tasting menu that harmonizes local terroir with global inspiration, elevating guest satisfaction by 25%
Forged partnerships with artisan farmers and producers, championing sustainability and traceability in every ingredient

2015--2020

Sous Chef — Osteria Francescana

Modena, Italy

Refined my craft alongside culinary visionaries, contributing to menu innovation and leading kitchen operations in this celebrated two Michelin-starred temple of gastronomy.

Instrumental in the restaurant's ascent to its second Michelin star through relentless dedication and creative excellence
Developed a signature creation that became an emblem of the restaurant's identity and a beloved guest favorite
Mentored the next generation of culinary talent, cultivating a culture of precision, passion, and continuous refinement

Creazioni d'Autore

Una selezione curata di piatti che incarnano la mia filosofia culinaria -- dove ogni tecnica, terroir e creatività convergono

Primi

Bolognese Ragù

Bolognese ragù is a renowned traditional sauce from Emilia-Romagna and a symbol of Bolognese cuisine. It is a rich, hearty sauce made with a soffritto of onion, celery, and carrot, to which minced meat—typically beef, sometimes with a portion of pork—is added and slowly browned. The mixture is then deglazed with red or white wine, flavored with tomato (tomato purée, peeled tomatoes, or tomato paste), and cooked over low heat for several hours, until it reaches a thick, velvety consistency. Fragrant, savory, and comforting, Bolognese ragù is traditionally served with fresh egg tagliatelle, but it is also an essential ingredient in lasagna and other Italian dishes. A recipe that requires patience and care, it fully embodies the warmth of family tradition.

Creiamo qualcosa di straordinario

Disponibile per eventi privati su misura, consulenze culinarie e collaborazioni esclusive che elevano l'arte della ristorazione