The chef Igles Corelli
A master of Italian cuisine and a prominent talent on Gambero Rosso TV, he currently curates one of the menus at Il Vizio restaurant, in the prestigious Sina Bernini Bristol Hotel in Rome.
Igles’ cuisine has always been defined by the pursuit of the finest products our beautiful country has to offer. Since 2010, he has referred to his approach as Garibaldina Cuisine, a style that unites the diverse culinary traditions of Italy.
He was the first chef to introduce the concept of Circular Cooking on his program on the Gambero Rosso Channel (2012/2013), embodying his philosophy of respecting every ingredient. In Igles’ kitchen, like in nature, nothing is wasted or discarded; everything is transformed, guided by technology and expertise, which he has passionately championed.
Igles rose to national and international prominence in the 1980s and 1990s as the chef of the legendary Il Trigabolo restaurant in Argenta, Ferrara. During his 14 years leading the kitchen brigade, where many future star chefs emerged, he earned numerous accolades, including two Michelin stars. Under his leadership, Il Trigabolo became one of Italy’s top restaurants of the era, contributing significantly to the evolution of Italian cuisine with dishes that are now regarded as historic.
In 1996, Igles moved a few kilometers away to open his restaurant, La Locanda della Tamerice, nestled in the serene valleys of Ostellato. Over the next fourteen years, he earned a Michelin star and solidified his reputation as a master of Italian cuisine.
From 2010 to 2017 he was the executive chef of the Atman restaurant, in the province of Pistoia, where his research work and passion for service led to receiving awards, including a new Michelin star.
Igles is the author of eleven cookbooks, including his most recent works, “La caccia di Igles e dei suoi amici” and “Il Gusto di Igles”.