Jessica Rosval’s passion for cooking began at the age of 15 and has driven her for over twenty years. After completing her studies in Montreal, she gained her first professional experiences in Canada, refining her skills and developing a deep appreciation for modern French cuisine. In 2013, Jessica moved to Italy to join the kitchen brigade at Osteria Francescana, eventually becoming Chef de Cuisine at Casa Maria Luigia, the guesthouse founded by Massimo Bottura and Lara Gilmore.
Since 2021, Jessica has co-founded the Association for the Integration of Women (AIW), a culinary training programme for migrant women in Modena, which led to the opening of Roots. Her Take It Easy Sunday Brunch, launched in 2022 as part of the Casa Maria Luigia project, has received recognition for its excellence.
The Best Chef: What inspired the creation of Al Gatto Verde, and what concept lies at the heart of its origins?
Jessica Rosval: When we first opened Al Gatto Verde in 2023, we had the rare opportunity to rebuild from scratch a blank canvas that allowed us to make conscious choices with real impact. From installing solar panels and water filtration systems to creating an inclusive team and supporting local producers, every decision was guided by sustainability and community.
The concept of Al Gatto Verde itself was born later, in 2020, after the first lockdown. We wanted to bring people back together around the table—to celebrate connection through food. What began as Tòla Dòlza, a simple countryside barbecue using local, seasonal ingredients, grew into a three-year tradition that shaped our philosophy. Those years of cooking over fire, surrounded by nature and people, evolved into the spirit of Al Gatto Verde as it exists today.
Photo credits: Lido Vannucchi
The Best Chef: You’ve crossed continents, oceans, and even gender barriers throughout your journey. What has been the most defining and empowering moment in your career?
Jessica Rosval: The most formative moment of my career came in 2013, after spending more than a decade in kitchens devoted to territory, recipes, and technique. That had always defined who I was as a chef, until I walked into Osteria Francescana for the first time. Sitting at the table, meeting Massimo Bottura, and later joining his kitchen, completely changed my perspective on what it means to cook.
At Francescana, I saw how culture, art, and current events could shape the inspiration behind every dish. It opened my eyes to a new dimension of gastronomy, where food becomes a language to share ideas, emotions, and values. That experience reawakened my curiosity. I started reading again, traveling differently, and seeking inspiration beyond the kitchen walls.
When Massimo told me, “A chef is more than the sum of his recipes,” it truly resonated. It was an empowering realization: that as chefs, we can cook with intention, with purpose, and with meaning. That philosophy continues to guide everything I do today—both at Al Gatto Verde and through my nonprofit work with Roots.
The Best Chef: Have you ever considered leaving the kitchen and pursuing a different career path?
Jessica Rosval: Never. I’ve been a chef for more than twenty years, and not once have I thought about quitting. What has changed over time is how I see my role. The chef I am today is very different from who I was ten or twenty years ago. I’ve evolved, and my work has evolved with me. My values, my ideas, and the way I express them through food keep growing and shifting, and that’s what keeps this profession so fulfilling.
Cooking remains my greatest passion, and as long as I continue to learn and evolve, I know I’m on the right path. The day I stop growing, I’ll know it’s time to hang up the apron, but I honestly don’t see that day ever coming.
Photo credits: Stefania Gambella
The Best Chef: Do you think you could one day play the same inspiring role for someone else that Massimo Bottura played for you?
Jessica Rosval: Yes, I hope so. Massimo has been a mentor to me for the past ten years, and I strive every day to offer that same kind of guidance to my own team. I try to lead by example, to show what it means to be strong, to build trust, and to create a space where people collaborate and bring great ideas to life together.
For me, leadership isn’t about control or authority; it’s about compassion and empathy. True strength lies in listening, understanding, and finding solutions with patience. Those are the values I try to embody and pass on to the incredible young chefs I work with every day. If I can inspire even a fraction of what Massimo inspired in me, then I’ll consider that a great success.
Personal Instagram: @jessrosval
Restaurant Instagram: @algattoverdecasamarialuigia
Restaurant address: Al Gatto Verde Stradello Bonaghino, 56, 41126 Modena MO
