The chef Igles Corelli
An undisputed master of Italian cooking and talent of Gambero Rosso Channel with his program "Il gusto di Igles", since 2018 Igles is the new Coordinator of the Scientific Committee at Gambero Rosso Academy.
Igles cuisine has always been characterized by the search for the best products that our beautiful country produces. Since 2010 it begins to describe its cuisine as a Garibaldina cuisine, a cuisine that precisely unites the whole of Italy.
He was the first chef to introduce the concept of Circular Cooking in the editions of his program on the Gambero Rosso Channel (2012/2013), to describe his philosophy of respect for the ingredient. In Igles' kitchen, as happens in nature, nothing is overlooked or thrown away, everything is transformed, helped by technology and knowledge, of which he has always been a fervent supporter.
Igles entered the national and international limelight between the eighties and nineties, as chef of the now legendary Il Trigabolo restaurant in Argenta, in the province of Ferrara. In the fourteen years at the head of the kitchen brigade, which then produced many successful chefs, he collected numerous awards, in addition to being awarded two stars by the Michelin Guide, placing Il Trigabolo among the first restaurants in Italy of the period and contributing to the advancement of Italian cuisine with dishes considered considered today historic.
In 1996 Igles moved a few kilometres to open his restaurant, La Locanda della Tamerice, immersed in the valleys of Ostellato. In the following fourteen years, he receives a Michelin star and consolidates his position as master of Italian cooking.
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 the most recent "La caccia di Igles e dei suoi amici", and" Il Gusto di Igles".
