VITTORIO MANZONI
Born in Bergamo on June 26, 1984, Chef Vittorio Manzoni graduated from the San Pellegrino Catering School in 2003. During his studies, and until the age of 23, he honed his skills at Ristorante al Botto in Roncola San Bernardo. He then spent eight months in Munich at the renowned Acetaia Restaurant as Chef de Partie for first courses.

Upon returning to Italy, he joined Chef Luca Brasi for the opening of Lucanda at the Devero Hotel, continuing as Chef de Partie. After two years, he became Head Chef at Ristorante Macelleria Sergio Motta, where he developed a deep expertise in meat preparation and processing.

At 27, he reunited with Luca Brasi to open Braseria in Osio Sotto, specialising in grilling and premium cuts, refining his mastery of meat aging and cooking techniques. After eight years, he embarked on a new culinary venture as Head Chef at Assonica in Sorisole.

ALEX MANZONI
Born in Bergamo on October 6, 1991, Chef Alex Manzoni graduated from the San Pellegrino Catering School in 2010. During his studies, he gained early experience at Ristorante Collina in Almenno San Bartolomeo.