While chefs who earn their restaurants' coveted Michelin stars are regularly jetting into Shanghai, few permanently set up base here. Hailing from the rugged northern region of Italy's Valle d'Aosta, Corrado Michelazzo has taken his one-star Michelin credentials to Shanghai where he has hung out his shingle at Xintiandi stalwart Va Bene first and 10 Corso Como later. Michelazzo earned his Michelin star in 2004 for Hotel Bellevue's modern Italian eatery Relais-Chateaux. Having built his reputation on pushing the boundaries of his country's typically traditional cuisine, Michelazzo's next chapter at Va Bene and then 10 Corso Como has been characterized by inventive sweet and salty contrasts to bring modern contemporary Italian cuisine into an Asian context. Michelazzo has called Shanghai home for the past 5 years, first working at the now-defunct Milano in Pudong New Area before coming onboard at Va Bene and now in the new fashion spot 10 Corso Como. Since moving to his new digs four months ago, Michelazzo has overhauled the menu that now provides an adventurous degustation menu or an a la carte option that showcases both his modern Italian creativity and a rock-solid foundation of traditional dishes.

"One day I will be a great chef" this was the unique though of a young Riccardo Messina at the time he was watching his mother during the preparation of daily meal. Colorfully and spyce erbs , mediterranean blu fish , vegetables , le "melanzane" a famous eggplants used in Catania for a lot of dishes and specially for "la norma " sauce in the onor of Bellini. Wasn't easy time for his parents when he announced to left Catania for join the hotel school in Bellagio in north Italy. After graduate he start a multiples experience in famous hotel like Villa Serbelloni , Cristallo , Malder , and Restaurants in Milano , Oui , la borsa , l'Isola del Tesoro , join also famous Food company like Chef Italia , Sodexo group and Pellegrini Group. Meantime he start to realize his main dream to open his own restaurant and the dream come truth..la Gastronomia , Al pozzo , Wellington , Ambaraba' and Casino 1821 situated on top of the famous theatre of Como. He has also collaboration in Swiss land for chez Franc, in Brasil for the opening of Cocoon lounge restaurant and in charge of different outlet for pasta fresca Italian restaurant in Singapore and China. Now after almost 30 years is time to Acqua e farina Shanghai a new Italian restaurant in Shanghai with the same passion since he was young and dreaming "I will be a great Chef"

Chef Patron Marco Barbieri worked in kitchens throughout high school and culinary college, eventually working in a restaurant in Switzerland. And upon his travels he went to Shanghai in 1995 he immersed himself in the burgeoning Shanghai restaurant renaissance. ‘Da Marco Italian Restaurant’ dream began in a small front lobby restaurant in Metropole Service Park. Chef Marco has received the ‘Diploma di Benemerenza’ a diploma of merit for a Notable Achievement of Cultivating Hospitality Excellence from the Italian Consulate General of Shanghai. Also he received the Gold Plaque for the ten years of activity in the hospitality for the promotion of Italian food in Shanghai and generous dedications to the Italian community. And continues to serve authentic Italian Cuisine with passion and traditional recipes hand down to him by his family. He creates simple yet soulful food. His passions for local ingredients and strict seasonal produce have earned him a reputation for having tremendously fresh, bright, and explosively flavorful cuisine.

Hailing from the South of Italy, Giuseppe Tino worked at several renowned restaurants in Milan inluding Dolce & Gabbana GOLD, Catering Q.B and Palace Cinisello Balsamo of Cosmo Hotel. Prior to this, he worked as an Italian chef and Restaurant Manager of renowned Restaurant Pasta Fresca da Salvatore in Shanghai. With passion for his career, he was awarded as the Master Class of “Festival della Cucina Italiana” during the Italian Cuisine Festival held in May, 2009 in Shanghai. Chef Tino’s passion for cooking started early in life, since he was 15, watching and helping his mother cooking has been his interest, and he found out that that is what he wanted to do in the next years. Tino specializes in Italian cuisine as an unconditional believer in the usage of fresh seasonal ingredients. Instead of following the ever-changing trends, he prefers to follow the path of the cuisine of flavors, taste and tradition, presented, of course with creativity and elegance. As Chef Tino says, “Its always a challenge to make a really simple dish, but to make it perfectly,” Chef Giuseppe is demonstrating to the city what means “La vera Cucina Italiana!” Under his culinary direction, Chef Tino intended to continue enhancing the dining experience of each guest in Favola Italian Restaurant and now is continuing to fascinate the guests in the new restaurant Gaia:2 through selecting the freshest ingredients and featuring his signature dishes and new offerings celebrating seasonal changes.

With over 20 years experience in fine dining kitchens, Marco Busatti born in Tuscany in 1973, starts his career at 16 years old as an Apprentice Pastry Chef. He soon discovers a passion for more than just Pasty, and joins Michelin-Starred Chef “Pierangelo Barontini” in his Restaurant in Montecatini, Tuscany, where he stays for over 6 years and where he starts learning the job of a Chef from the very beginning. Following these positive 6 years, he joins Michelin-Starred Restaurant “Il Castagno” in Tuscany for another exciting 5 years relationship, which will enrich and develop his knowledge and skills to the position of Sous Chef. He will than be working in Fine Dining Restaurants all over Tuscany and training with International Michelin-Starred Chefs such as Igles Corelli, Gianfranco Vissani and Ferran Adria from the multi-awarded Restaurant El Bulli. These are the years where Marco consolidates his knowledge and creativity in what has soon become his culinary style, which will fully express when he joins as Executive Chef “L’Altro Uno Rosso” Restaurant, Florence and will further define to “Le Tre Lune” where he stays up until Isola Shanghai knocks at his door! A traditional Tuscan Cuisine served in a modern and stylish fashion, where revised recipes and creativity bond with the freshest ingredients to guarantee its authenticity. True Italian Flavors cooked and served with a modern touch!

The flavor of Italian cuisine was firstly taught to David Bassan by his mother and then later developed in the Hotel du Lac in Lugano (of the Kneschaurek Family), under the strong leadership of Master Chef Udo Forstman who added an international touch. David’s skill was further refined with his stints at well-known restaurants such as “Giangrossi” (established in 1902) and “Da Gaetano”. His special knowledge in health and diet cuisine was further developed by working as Chef Tournant for “Tertianum” in Hongg, Switzerland. In the late ’90s, he moved back to Lugano and opened as Culinary in Charge, the restaurant “Al City” which became an immediate reference point for fresh and contemporary cuisine, as well as a popular meeting point for artists, bankers and gourmets. In 2000 he was called to bring new energy and ideas to “Baccus”, a Tuscan winery-restaurant with three sommeliers. In 2001 when David moved to Asia, he has worked for leading hotel groups such as Starwood, Four Seasons and IHG. Besides this, he opened several new venues in China, Thailand and India as well as collaborations with De Cecco and the European Ministry of Agriculture. David’s achievements started to receive recognition. In 2004, Tatler Shanghai awarded “Giovanni’s Restaurant” at Sheraton Tai Ping Yang, where David was Executive Sous Chef in charge of all Western food, as the “Best Italian Restaurant”. In 2005, while working for the Grand Formosa Taipei, the hotel was appointed by “Condé Nast Traveler” to the Gold List of the “World’s Best Places to Stay” and “Taiwan’s Leading Hotel” by World Travel Awards. In 2010 he was a Guest Chef at the Italian Cuisine World Summit in Hong Kong, and in 2011, he was appointed as honorary Italian Master Chef by the Academia Barilla.