A talented chef with a passion for terroir & regional Italian cuisine
Luca Bazzano is chef at restaurant Quintilio. Luca already started cooking fried eggs in his parent’s kitchen at the age of 3. He is the fifth generation to work at his family’s establishment restaurant Quintilio. Here, chef Luca has committed himself fully to the philosophy of trying to recreate traditional recipes. After graduating from the Migliorini Hotel Institute, he gained experience at restaurants including La Closerie and Da Vittorio. Next, he returned to his family’s restaurant where he now recreates traditional recipes that are in favour of gourmets from near and far.
"Tailor-made cuisine of land, territory and tradition."
Ristorante Quintilio
JREJRE-Jeunes Restaurateurs
Altare, Italy
At Restaurant Quintilio, history sits quietly in the background of everyday service. Since 1869, five generations of the same family have looked after this former posting station in the Val Bormida, the border area between Liguria and Piedmont. The house has kept its original character, with hospitality shaped by the seasons, long-standing local relationships and the kind of continuity you only get over time. JRE chef Luca Bazzano’s cooking follows the same line. Meat, cheeses, flours and rice come from small producers, vegetables from the family garden, while bread and focaccia are made in house. Zero-kilometre sourcing is a deliberate choice here, tied to the identity of the Val Bormida and translated into clear flavours, balance and authenticity.
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