Exceptional gourmet experiences
THE VIEW Fine Dining, with the panoramic terrace overlooking Lake Lugano, is the widely known Restaurant of the boutique hotel THE VIEW Lugano.
Head of the team is the Executive Chef Diego Della Schiava. Chef Diego and the Restaurant Manager and Sommelier Silvia Panetto, will make you enjoy high class gourmet dishes, surrounded by design and nature.
Born in Abbiategrasso and raised in the Ticino countryside. Diego graduated from high school in 2008 and then decided to make the passion he had developed working in taverns as an apprentice at weekends, his profession. He studied at ALMA, the International School of Italian Cuisine, under Maestro Gualtiero Marchesi, who taught him the skills he would need to go on to work with prestigious chefs such as Niko Romito, who had a profound impact on his love for cooking. From Abruzzo he had a number of different experiences and then moved to Bologna in Emilia Romagna, where he worked under Chef Guido Haverkock, a chef of great personality, and where he had the honor of being part of the team that contributed towards the conquest of the prestigious and coveted Michelin star.
In 2012 he left Italy for Switzerland and the Canton of Ticino, where he contributed to the revival of the 5-star Villa Orselina. When the prestigious boutique hotel THE VIEW Lugano opened, he joined the kitchen of THE VIEW Fine Dining.
His philosophy: “The search for the best raw materials and their exaltation is the key to a successful kitchen. My goal is to ensure that the ingredients are the most important factor and that they enhance the final product, from the most precious to the least known. I dream of a cuisine where the client learns to respect food and becomes an integral part of the process of transforming the raw materials into a sensorial experiences. “
Edoardo Cannas, born in 1996.
Hailing from Alessandria, Edoardo developed a passion for cooking from an early age, inspired by watching his grandmother in the kitchen.
He has a deep connection to his hometown and region, holding a strong sentimental attachment to them.
After earning a scientific-technological diploma, he pursued his true passion by attending the Le Midì Hotel Academy in Turin.
His most notable experiences include working at the Chia Laguna resort and at the restaurant “La Fermata” under Chef Riccardo Aiachini, where he spent four and a half years, the last two and a half as Sous Chef.
Edoardo’s culinary philosophy revolves around creating tangible, straightforward dishes rooted in his native region.
He aims to preserve traditional memories and recipes, presenting them with a modern twist while retaining their authentic flavors and emotions.
Silvia, nata a Varese nel giugno del 1993. La sua passione nasce da bambina. Frequenta l’istituto alberghiero G. Falcone a Gallarate e completa la sua formazione in Ticino conseguendo l’Attestato Federale. La sua esperienza lavorativa inizia a 17 anni in hotel e dopo avere fatto pratica in diverse strutture del Luganese, approda al The View nel 2017.
Oggi è lei che dà il buongiorno ai nostri ospiti con squisiti dolci di sua creazione, uova e marmellate, lavorando al massimo per esaudire ogni loro desiderio.
“Cerco di valorizzare al massimo ogni prodotto in modo da rispettare non solo l’alimento ma anche tutto il lavoro e la passione di chi lo ha reso disponibile per deliziare il palato di chi lo mangerà”
Andrea Graziano, 30 anni, di origini lucane. Consolida la sua formazione scolastica presso ALMA, esperienza che gli dà la possibilità e l’onore di lavorare con lo chef stellato Flavio Costa. Nel 2017 si trasferisce a Milano dove intraprende la sua prima esperienza al Ristorante Savini e successivante nell’Aprile 2019, prende parte alla brigata del ristorante Trussardi La Scala raggiungendo il primo vero grande traguardo professionale. Nel 2022 è chiamato dallo chef Elio Sironi per il ruolo di sous chef presso l’esclusiva Villa Passalacqua, a Como. Da maggio 2023 nella brigata del The View Lugano.
La sua filosofia di cucina: “Dalla tradizione nasce l’innovazione. Bisogna sempre cercare di creare qualcosa di nuovo, rispettando le caratteristiche organolettiche delle materie prime.”
Vito Straziota, born in 1997, hails from Bari, Puglia. Despite obtaining a diploma in Surveying from the Technical Institute of Bari, his real passion has always been cooking. After attending the Galena Chef Academy in Puglia, Vito started his career at a seafood restaurant in his hometown.
His professional journey led him to work in Emilia-Romagna and Marche for several seasons before he ventured to France to further refine his culinary skills. Upon returning to Italy, he had the chance to work for two years with Manuel Bouchard at “Antiné” in Barbaresco, one year with Elide Mollo at “Il Centro” in Priocca, and nearly two years at “Ristorante Cracco” in Milan.
Since November 2023, he has been part of the team at THE VIEW Fine Dining as an Entremétier Chef. “As a true Pugliese, I have a cultural connection with cooking. For me, cooking is about enjoying every day with awareness, experimenting without ever feeling fully satisfied, and continuously striving to improve.”
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