Two outstanding interpreters at the heart of our culinary philosophy: Executive Chef Federico Sgorbini and Resident Chef Alessio Spinelli craft a contemporary and evocative gourmet cuisine with a strong visual identity.
Federico Sgorbini
Born in 1986 and originally from Voghera, Federico Sgorbini began his culinary journey in Oltrepò Pavese at Ristorante Le Robinie in Montescano alongside Chef Enrico Bartolini. His path continued under the guidance of renowned mentors such as Andrea Ribaldone, at Ristorante La Fermata in Spinetta Marengo and I Due Buoi in Alessandria.
His career developed with a strong international dimension, including experiences in Michelin-starred restaurants such as Le Taillevent in Paris and The Ledbury in London, as well as prestigious Italian establishments including Hotel Bauer in Venice and Osteria Perillà at Podere Forte in Tuscany.
In 2017 he joined Ristorante Villa Naj in Stradella, while in 2019 he took the helm of Ristorante Lino in Pavia, where he earned his first Michelin star in 2022.
Since January 2023, he has been Executive Chef of Relais Castello di San Gaudenzio, defining the culinary direction of DAMA Restaurant together with Resident Chef Alessio Spinelli.
Alessio Spinelli
Born in Pavia in 1997, Alessio Spinelli discovered his passion for gastronomy at an early age, inspired by his mother, herself a cook, whose confidence in the kitchen sparked his curiosity.
After graduating from the Apolf Institute in 2016, he began his career in Pavia before moving to Milan to join the brigade of Hotel Boscolo under the guidance of Sergio Mei.
His professional growth continued with the opening of Ristorante Alchimia, working alongside Alberto Tasinato and Davide Pulejo, contributing to the restaurant earning its Michelin star in 2019.
In 2022 he began collaborating with Claudio Sadler as chef at Chic’n Quick in Milan. In 2024 he joined DAMA Restaurant as Resident Chef, sharing with Federico Sgorbini the vision and culinary signature of the restaurant.
Complementing the chefs’ creations, the restaurant’s wine cellar, curated by sommelier Davide Canina, features a collection of more than 250 labels.
The wine list is both refined and authoritative, designed to showcase the origins and terroirs of each wine. Particular attention is given to the most representative wines of Oltrepò Pavese, including Buttafuoco, Bonarda, Riesling, and Pinot Noir, alongside carefully selected labels from some of the most renowned Italian and European wine regions.
A thoughtful pairing that enhances each dish and completes the dining experience.
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