Entering Villa d'Este means immersing oneself in a place where time slows down and excellence becomes a daily habit. The hotel, overlooking Lake Como, is renowned for its timeless elegance, distinguished guests, and a service that has represented a benchmark in international hospitality for decades.
But behind every impeccable detail lies a universe made of professionalism, dedication, and talent. Not only the most well-known faces, but also those silent protagonists who, with their work, contribute to the magic of the place.
In this journey, I wanted to share the voices of four professionals: the breakfast chef, the second chef, the pastry chef, and the second sommelier. Their words reveal intimate perspectives, memories, and emotions that compose the authentic soul of Villa d'Este, but can easily be translated into any other quality establishment, where the professionalism of individuals and the teamwork behind the scenes come together in the pursuit of perfection.
1. Diego Dotti - The Memory of the Morning
Diego vividly remembers his first day in the kitchen at Villa d'Este: the happiness of starting a new career and the excitement of being right where he belonged from the very beginning. For thirty years, his job has brought him to meet guests every morning, learning their names and habits, building a bond made of small gestures and sincere acknowledgments.
When preparing a simple dish like eggs, he still feels joy and gratitude in seeing the surprise in his guests' eyes. For him, breakfast is the most important moment of the day: an opportunity to establish a dialogue through food and offer a personalized experience. His Eggs Benedict, in various versions, tell who he is: simplicity, care, and precision. Even omelets, seemingly easy, require technique and attention.
The emotional aftertaste of his career is made up of growth, knowledge, and satisfaction, along with the awareness of being part of a team that has always supported him. When he thinks about the day he will leave the kitchen, he imagines carrying with him gratitude and serenity, aware that he is bidding farewell to a true home.
2. Michele Fabiano - The second chef who brings Naples into the brigade
Michele remembers the fear felt when entering the main brigade of Villa d'Este for the first time, convinced that he was not up to the task. Over time, however, the desire to prove his worth emerged, until he became chef de cuisine thanks to the trust of the executive chef.
From her Neapolitan roots, she has brought respect, discipline, adaptability, and a touch of southern tradition, which is now present in some dishes, such as tortelli with Genovese ragù.
The moment when he feels most strongly that he is in the right place comes at the end of the service, when he receives compliments from guests, or during major gala events, when the team celebrates the success of their teamwork. The authentic aftertaste of his cuisine arises from the balance between tradition and simplicity, between innovation and memory, like in the aromas of grandmother's dishes.
The biggest challenge, becoming a sous chef, was the responsibility of leading and delegating. His journey – starting as a commis, moving from staff meals to banquets – revealed his leadership and adaptability skills. The excitement he feels contributing to the guests' experience is made of passion, energy, and gratitude for a unique profession.
3. Fabrizio Bertola - The pastry chef who preserves the sweetness of tradition
For Fabrizio, seeing a guest rediscover a memory in a dessert is a profound emotion. Excellent ingredients and respect for tradition form the basis of his work, as demonstrated by the classic panettone, capable of evoking the warmth of Christmas, or the millefoglie, which has become a beloved symbol among guests.
Working in the pastry shop of an iconic place like Villa d'Este is a great responsibility: bringing Italian excellence every day while innovating without betraying history. The sweetest aftertaste of his career is the pleasure of quality, like the precious Tahiti vanilla from Madagascar that enriches many of his creations.
The moment that binds him most to the bakery is early in the morning, when the scent of pastries inaugurates the day. The greatest satisfaction is knowing that his desserts often become the sweetest memory of the guests' stay. He proudly reflects on his journey, which started at just 17 years old and has grown to the role of chef.
4. Giuseppe Caccia - The young sommelier who tells the story of the winery
The first time in the cellar of Villa d'Este, he was amazed by the vastness and value of the labels, a wine heritage recognized in Italy and abroad. Accompanying visitors among the bottles is a joy for him, especially when the curiosity of those listening fuels his own passion.
The pairing that represents him is tajarin with Alba truffle and Barolo Ciabot Mentin, a meeting that ignited his passion for wine when he was still a novice. His desire is to leave guests with a lingering sense of curiosity, because wine, like poetry, must retain an element of mystery.
The most important lesson that the wine director Alex Bartoli is learning is the precision combined with dedication. The cellar, enriched over the years with historic vintages and iconic bottles, requires care, organization, and respect for a unique heritage.
After listening to these stories, it becomes clear how excellence is never a result of chance. It is the result of the daily work of people who put heart, skill, and sensitivity into what they do, contributing together to the harmony perceived by the guests.
