Chef Gennaro Balice will delight your palate.
Born in 1994 and originally from Apulia, Chef Gennaro Balice leads the kitchen of Biohotel Hermitage and Stube Hermitage in Madonna di Campiglio.
A graduate of the Hospitality Institute in Margherita di Savoia, he spent his childhood alternating between school and working in his family’s fields, where his deep respect for the land and its fruits took root. It was there that his cuisine began to take shape—centered on raw ingredients, seasonality, and an authentic connection to his origins.
At just 17, he began his professional journey at Masseria Barbera, in the heart of the Alta Murgia National Park—an agricultural and dining destination awarded the “Tre Gamberi” recognition in the Gambero Rosso guide. Here, he was first introduced to the world of fine dining through the consultancy of Michelina Fischietti from the Michelin-starred restaurant Oasis Sapori Antichi.
His growth continued internationally as Chef de Partie at Zafferano Restaurant in London (1 Michelin star), an experience that refined both his technique and his vision. Back in Italy, he took part in the opening of the Pashà restaurant in Conversano, working alongside Michelin-starred chef Antonio Zaccardi, before moving on to Lume in Milan, led by chef Luigi Taglienti. There, he spent two and a half years as Chef de Partie Tournant.
After the pandemic-related closure, he moved to Sardinia as Sous Chef at Gusto by Sadler, located in the Baglioni Resort San Teodoro, where he contributed to earning a Michelin star just a few months after its opening. His collaboration with Claudio Sadler deepened: in 2021, he became Executive Chef at the Hotel Luna Baglioni in Venice, leading the kitchen of Canova by Sadler. In 2022, the restaurant was included in the Michelin Guide 2024 and received “Due Forchette” in the Gambero Rosso guide.
Gennaro Balice’s cuisine reflects a strong identity rooted in his homeland, yet open to innovation. It is essential, elegant, and profound—defined by the chef himself as “bittersweet with a bold and clean finish.”
A cuisine that tells the story of the land and its people, capable of forging authentic connections through every dish.
