Relais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet restaurants in 60 countries. From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
In all our properties, each maître de maison draws upon his unique experience and passion to share the authentic culture and tastes of his region with every guest.
Magical places and memories of a lifetime: whether it be a romantic weekend or to celebrate the important moments of life such as birthdays, anniversaries, honeymoon or family reunions.
Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world. The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
I was born into a family of lovers of fine food where my mother and grandmother used to cook for the pleasure of those around them. I became a chef from sheer passion, and never went to a vocational college.
I studied the sciences and have a degree in chemistry. However, from a very early age, my mother and my grandmother taught me an appreciation for the fine touch and traditional cuisine – which I retain to this day amidst my innovations.
I started to cook at the end of the 70s in the family restaurant, without any other professional experience. My mother-in-law was a tremendous help and in 1987 she left me in sole charge of the kitchen. My husband, Maurizio, takes care of service, reception and the wines.
It was hard work to get the ‘Caino’ known outside our own little world in the Maremme, the ‘Camargue of Tuscany’, even though we had won two Michelin stars. Joining Relais & Châteaux helped to make us known around the world.
My cuisine sets out to be simple, which doesn’t mean that it does not seek to be creative, full of flavour and balance, aiming at virtually perfect flavours. I want our guests to get a sense of the emotions and love I put into to it.
What was your most moving culinary experience? It’s an everyday thing. What’s most important is that our guests get a sense of the love and passion I feel for my work. If that message is communicated, then I too am happy.
Your best piece of advice for amateur chefs? Never forget your past, nor where you come from. That’s the source of inspiration and knowledge for your new recipes.
Italy
