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Filippo Oggioni

Chef Filippo Oggioni discovered his passion for cuisine after several years spent studying and gained his experience working at Alessandro Breda’s “Gellius” in Veneto and at Chef Silvio Salmoiragh’s ”Acquerello”; in the outskirts of Milan. Traditional Italian cuisine and the use of fresh, locally sourced ingredients have become the cornerstone of Filippo’s cuisine. Everything is prepared à la minute while vehemently avoiding processed and pre-prepared food. 

Vecchio Ristoro

Aosta, Italy
JRE JRE-Jeunes Restaurateurs

Filippo Oggioni and Paolo Bariani are the partners behind Vecchio Ristoro and have worked hard to keep the restaurant’s history and quality intact which has led them to become the benchmark for high-end cuisine in Aosta. So successful were their efforts that they were awarded a Michelin star in 2021.

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