Michele Lazzarini, born in 1991 in Gandellino, a mountain village in Bergamo’s province, developed a love for cooking from an early age. Inspired by his mother, a cook at the family trattoria, and his grandparents, he spent Sundays gathering wild herbs and mushrooms in the mountains. After graduating from hotel-management school, Michele gained experience at prestigious establishments such as L’Albereta under Gualtiero Marchesi and the Kulmhotel in St. Moritz. 

His journey led him to St. Hubertus in the Dolomites, where he worked for nine years alongside chef Norbert Niederkofler. During this time, Michele embraced a philosophy of enhancing mountain culture, eventually becoming Head Chef of the three-star restaurant.In his off-seasons, Michele explored global culinary landscapes, learning from renowned kitchens including Piazza Duomo, Noma, Central, and Faviken. These experiences shaped his creative vision and deepened his appreciation for diverse cooking traditions.

In 2021, Michele returned to his roots, opening Contrada Bricconi in Val Seriana with Giacomo Perletti. Here, his cuisine celebrates Alpine culture, incorporating local traditions, natural ingredients, and the farm’s products to tell a story of the mountains through food.