Team

Who We are

The brigade

A team of young professionals from different international experiences, gathered in Montalcino to create a gastronomic project based on quality, harmony and friendship.

Ronald Bukri

Ronald Bukri

Chef
The journey of Ronald Bukri begins in Albania, his hometown. Born in Durazzo on May 16, 1987, he moved with his parents to Italy, in Empoli, at the age of 6. After the diploma and the first experiences, takes the first steps in the fine dining in Colle Val d'Elsa in the row of Arnolfo . After a short time at the Ristorante Schöneck , it is at Il Canto of the Certosa di Maggiano that finds its intuition. The genius, instinct and energy of Paolo Lopriore hit him to such an extent as to make it, even today, his maximum point of reference. But in the wake of his mentor, the call of the kitchen across the Alps is deafening. After getting in touch with Pierre Gagnaire to the Sketch of London, he moved to Australia to the court of Guillaume Brahimi . The organization and adrenaline of the great French restaurant convinced him to stop in the southern hemisphere, first in Sydney at the Guillaume at Bennelong and then in Perth at the Bistro Guillaume , for over a year. Back in Italy, he returned to his Tuscany and became part of the new project by Igles Corelli in Atman's at Villa Rospigliosi. But the curiosity that has always distinguished him will lead him to move again, this time to Parma, to the Inkiostro Restaurant under the guidance of Terry Giacomello.

Completing its training process, from February 2018 it led the reopening of Osticcio, an historical local in the heart of Montalcino.

Francesco Perali

Manager

Francesco Perali

Alberto Ponziani

Alberto Ponziani

Sommelier

Don Thilina

Chef de Rang

Don Thilina

Simone Franzoni

Simone Franzoni

Sous Chef

Matteo Leonetti

Chef de partie of first courses

Matteo Leonetti

Michele Moroni

Michele Moroni

Chef de partie of starters

Jhon Atole

Dishwasher

Jhon Atole

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