Diego Rossi, born in 1985 in Veneto, has spent most of his life in the kitchen. After attending hospitality school, he refined his craft in some of Northern Italy’s most respected establishments, including the Hotel Bauer’s restaurant in Venice, St Hubertus at Hotel Rosa Alpina, Locanda Margon in Trento, and Le Antiche Contrade in Cuneo, where he and colleague 

Juri Chiotti earned significant acclaim. Rossi is a passionate advocate for sustainability, with a philosophy centred on the use of seasonal produce, foraged ingredients, and a deep respect for the whole animal. He is especially renowned for his mastery of offal, a subject he has helped to elevate within contemporary cuisine. In 2019, he published Finché c’è Trippa… — a book 

created in collaboration with photographer Marco Varoli and journalist Barbara Giglioli — celebrating the art and culture of offal cookery. In 2021, Rossi co-founded Osteria Alla Concorrenza in Milan with Enrico Maria Porta and Josef Katthabi. Situated on Via Melzo, the restaurant embodies his commitment to inventive, sustainable cooking deeply rooted in the traditions and soul of Italian gastronomy.