Born in 1984, Valentino Cassanelli grew up in Spilamberto near Modena. Inspired by his grandmother’s cooking and the quality of local produce, he developed an early passion for food. This led him to catering college in Serramazzoni, where at 16 he completed his first work experience at Floriana in London’s Knightsbridge. After returning to finish his studies, he worked in a traditional Modena restaurant before moving back to London to gain experience at Mosaic in Mayfair, Locanda Locatelli in Marylebone and Nobu on Berkeley Street.
In 2007 he returned to Italy to work under Carlo Cracco in Milan, staying three years and rising to Junior Sous Chef.
In 2010 he joined two chef friends at Sangal in Venice, where the creative synergy helped refine his style. During this time, Cracco invited him to cook at a summer pop-up at Principe Forte dei Marmi. Shortly after, Valentino was offered the opportunity to lead the hotel’s new dining project. He arrived in early 2012 and soon opened Lux Lucis, which went on to earn significant national acclaim and industry recognition.
He also oversees the cuisine of Dalmazia Beach Club, celebrating its coastal identity through authentic flavours.
