Simone Cantafio is an Italian chef recognised for his refined, thoughtful approach to contemporary cuisine and his extensive international experience. Born in 1986, he trained in some of Europe’s most influential kitchens, developing a strong technical foundation and a deep respect for culinary heritage, precision and creativity.
In 2015, Cantafio moved to Japan to lead the kitchen of a renowned restaurant founded by Michel Bras in Toya, where he spent several years absorbing Japanese culture, discipline and sensitivity to nature. This period profoundly shaped his culinary philosophy.
In 2020, he returned to Italy to take the helm of La Stüa de Michil at Hotel La Perla in Corvara, Alta Badia, in the heart of the Dolomites. Under his leadership, the restaurant has earned major international recognition for its cuisine rooted in seasonality, sustainability and a strong connection to the land.
Cantafio is also the author of Incö – La terra è viva, a book expressing his vision of cooking as a living dialogue between nature, culture and responsibility.
