Edoardo Tilli (born August 6, 1984, in Bagno a Ripoli, Italy) is an Italian chef renowned for his radical, sustainable approach to cuisine, rooted in ancestral techniques and a profound respect for nature. Largely self-taught, he shaped his culinary identity through hands-on experience and instinct rather than formal training. 

In 2012, together with his partner Klodiana Karafilaj, he transformed his family’s farm in Pontassieve, in the hills of Chianti Rufina, into Podere Belvedere—an intimate restaurant with rooms offering an immersive gastronomic experience that blends innovation with rural Tuscan tradition. Tilli’s cuisine is defined by live-fire cooking, natural dry-aging, fermentation, and a deep connection with local farmers and hunters. His work explores the ethical use of the whole animal and the expressive potential of time and maturation. 

Recipient of multiple international accolades and industry recognitions, he is widely regarded as one of the most original voices in contemporary Italian gastronomy. In 2025, he published Deep Raw: The Philosophy of Frollature, further articulating his vision of sustainability, craftsmanship, and instinctive cooking.