Born in 1992, Chef Giovanni Natale has forged his career with determination and a clear vision of cuisine: technique, elegance, and identity. He took his first steps at Castello di Limatola, where, in his early twenties, he joined the kitchen team and gained formative experience that marked the beginning of his professional journey.

His growth continued at the Grand Hotel Dino - Zacchera Hotels, a 4-star superior property on Lake Maggiore, where he further expanded his experience in the world of high-end hospitality.

Subsequently, he gained his first international experience at the Bulgari Hotel London, in the Rivea restaurant, under the guidance of Chef Alain Ducasse, where he refined his technique, precision, and international perspective.

Upon returning to Italy, he continued his career in haute cuisine settings, including the one-Michelin-starred Don Geppi restaurant in Sorrento, consolidating a culinary style characterized by precision and contemporary sensibility.

Today, he is Executive Chef at the fine-dining restaurant “Doremi” at Castello di Limatola, where he creates a cuisine that blends technique, local ingredients, and creativity, resulting in a refined and authentic gastronomic experience.