Fabio Castiglioni was born in a small town of Varese in 1970, he immediately found in food industry the ideal world to give vent to his imagination and desire to experiment.

It could be called a multi-ethnic chef who has made his curiosity into his strong point that drove him all over the world.

"In order to enchant, pastry chefs don't need to turn into inventors". 
This is the personal motto of Vincenzo Cipolla, our chef and Congusto Confectioner.In Vincenzo's opinion, newness can be showed also through traditional recipes, re-elaborated by the Chefs' fantasy and experience.

Three names, but one strong personality for this chef whose passion for cooking is really contagious. Young, sporting and lover of his own field, like few others, Fabio Roberto Maurizio has been dedicated to the restaurant business since he was a boy: as a matter of fact he decided to enroll at the Hotel-Management School at St. Cesarea Terme.

It was written in his destiny that he would have been a chef, since the tender age of seven years old when he was always watching his grandmother extricating  in the kitchen among the pots and the pans.

The journey into the world of cooking of Massimo Puglisi begins with a sort of leap in the dark. After getting the diploma of scientific maturity, Massimo decides it's time to follow his passion and to indulge in the fantastic world of flavours and fragrances which is the world of the kitchen, a world discovered as a teenager when, in his free time by study, he went as aide-de-cuisine to some restaurants in Taormina stealing with the eyes tricks and art of the craft.

As a child Rossella dreamt of being an architect and in some sense she found in the kitchen the ideal environment in which giving vent to her creativity.