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The Chef of La Riserva Bistrot

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The Chef of La Riserva Bistrot

Since 2019 the resident chef Rosario Leonardi has embodied the spirit of the cuisine of La Riserva Bistrot Etna.
“Devotee of good food” since childhood, when he lovingly joined his grandmother and aunt Angelina, a cooker with a career as Executive Chef for a restaurant chain in Australia. Restaurant after restaurant, in Sicily with genuine ingredients and at km0, at the young age of 16 he was ready to face his great challenge, working alongside the person who would most help him in his human and professional growth: the knight Alfio Messina. Guided by him, in the kitchens of the Certosa dei Cavalieri for 18 years, he lived the experiences, which led him to mature the choice to follow his dream: to become Chef Patron.
His restaurant, for 13 years, has been a continuous and constant practice in all aspects of management, a daily job full of satisfactions and recognitions from customers and colleagues, that gym of life that has opened the doors of Executive Chef to him. Among the numerous awards received, he likes to mention: Euro Toques member, Auguste Escoffier’s Disciple, Chaîne des Rôtisseurs, Ambassador of the Territory, Les Toques Blanches d’Honneur, honors accompanied by several restaurant stars.

The Chef of La Riserva Bistrot

Since 2019 the resident chef Rosario Leonardi has embodied the spirit of the cuisine of La Riserva Bistrot Etna.
“Devotee of good food” since childhood, when he lovingly joined his grandmother and aunt Angelina, a cooker with a career as Executive Chef for a restaurant chain in Australia. Restaurant after restaurant, in Sicily with genuine ingredients and at km0, at the young age of 16 he was ready to face his great challenge, working alongside the person who would most help him in his human and professional growth: the knight Alfio Messina. Guided by him, in the kitchens of the Certosa dei Cavalieri for 18 years, he lived the experiences, which led him to mature the choice to follow his dream: to become Chef Patron.
His restaurant, for 13 years, has been a continuous and constant practice in all aspects of management, a daily job full of satisfactions and recognitions from customers and colleagues, that gym of life that has opened the doors of Executive Chef to him. Among the numerous awards received, he likes to mention: Euro Toques member, Auguste Escoffier’s Disciple, Chaîne des Rôtisseurs, Ambassador of the Territory, Les Toques Blanches d’Honneur, honors accompanied by several restaurant stars.

What he is most attached to, the recognition he considers “special”, is the delegation of provincial president for Catania of the APCI held for almost ten years. Numerous competitions, work experiences and collaborations as chefs for companies such as Olis, leader in the sector of catering equipment supplies.
In this season of life and profession, he “returned home”. Yes, at the Certosa dei Cavalieri, welcomed by the Pennisi Group, of the homonymous family of Acireale, and in particular of Gaetano Pennisi, his great friend. With the role of Executive Chef, he leads the kitchens of the corporate group which, in addition to the Certosa dei Cavalieri, also manages the Villa del Casale Bongiardo and the restaurants “Il Covo Marino” and La Riserva Bistrot Etna. Finally, the passion also guides him in wanting to transmit his knowledge, his devotion to good food, to the cooks of the Myda cooking and pastry school, after other experiences including ISFAD and Anpa Catania.
Its philosophy is based on two essential principles: seasonality and research. Rooted in the values ​​of good and traditional Sicilian cuisine, with the focus in the best practices of international experts in the sector, it creates new proposals that immediately break through the hearts of customers. Those who know him appreciate his ability to make a multisensory experience satisfying for originality, refinement of flavors and visual perception.

What he is most attached to, the recognition he considers “special”, is the delegation of provincial president for Catania of the APCI held for almost ten years. Numerous competitions, work experiences and collaborations as chefs for companies such as Olis, leader in the sector of catering equipment supplies.
In this season of life and profession, he “returned home”. Yes, at the Certosa dei Cavalieri, welcomed by the Pennisi Group, of the homonymous family of Acireale, and in particular of Gaetano Pennisi, his great friend. With the role of Executive Chef, he leads the kitchens of the corporate group which, in addition to the Certosa dei Cavalieri, also manages the Villa del Casale Bongiardo and the restaurants “Il Covo Marino” and La Riserva Bistrot Etna. Finally, the passion also guides him in wanting to transmit his knowledge, his devotion to good food, to the cooks of the Myda cooking and pastry school, after other experiences including ISFAD and Anpa Catania.
Its philosophy is based on two essential principles: seasonality and research. Rooted in the values ​​of good and traditional Sicilian cuisine, with the focus in the best practices of international experts in the sector, it creates new proposals that immediately break through the hearts of customers. Those who know him appreciate his ability to make a multisensory experience satisfying for originality, refinement of flavors and visual perception.

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La Riserva Bistrot e Wine Experience, Gaema SNC di G. M. e E. G. E. Pennisi – C/DA Verzella, Castiglione di Sicilia – P. IVA 05219400875

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