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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Ristorante Il Rigoletto.

Restaurant of a Grand Chef Relais & Châteaux in a village. Italy,Reggiolo

Giovanni D'Amato

Chef
Ristorante Il Rigoletto Reggiolo I-42046

My passion came from my family, from my grandparents’ trattoria. Even when I was tiny, I was determined to become a “grand chef" without any great idea of what that might mean.

My career started predictably in a hotel management school. But essentially I created myself, without the outside influence of other chefs. My cuisine is born of my own personal experience: it reflects my innermost feelings.

My career really started when I was 26, with my restaurant, “Ristorante Il Rigoletto” where I remain today. I continue to forge a path for myself there and now work with my son Federico who has joined me in the kitchens.

There are several events which have marked my career: the two Michelin stars and acceptance into the Relais & Châteaux family were particularly high points. And, more recently, the publication of my first book “Sinfonie del Rigoletto” was particularly satisfying.

In a profession which is very demanding and exhausting, it is your guests who give you the strength to carry on.


What was your most moving culinary experience?
The preparation of a picnic on a fine lawn, with tasty titbits and real friends!


The most amusing kitchen incident you ever witnessed?
Once someone in the kitchens dropped a bottle of essence of mustard. We all made a dash for it, tears in our eyes.

Your best piece of advice for amateur chefs?
Quietly cooking natural food for one’s family with respect for tradition.