Stefano Baiocco, born in Ancona, Italy, in 1973, developed his passion for gastronomy at a young age. He studied at Istituto Alberghiero A. Panzini in Senigallia, where he graduated with top marks in hotel management. His culinary journey began at Enoteca Pinchiorri in Florence before refining his skills in Paris under Alain Ducasse and Pierre Gagnaire.

Driven by an insatiable desire to learn, Baiocco expanded his expertise by working with some of the world’s finest chefs. In Oxford, he trained at Raymond Blanc’s Le Manoir aux Quat’Saisons, and in Paris, he worked at Pascal Barbot’s L’Astrance. His experience extended to Japan with Seiji Yamamoto at Ryugin and Yoshihiro Murata at Kikunoi. In Spain, he collaborated with Joan Roca, Andoni Luis Aduriz, Dani García, Quique Dacosta, and Ferran Adrià at elBulli.

Returning to Italy in 2001, he became Sous-Chef at Rossellinis in Ravello. Since 2004, Baiocco has been the Executive Chef at Grand Hotel Villa Feltrinelli on Lake Garda, where he continues to pursue culinary excellence with creativity and precision.