{"id":645,"date":"2021-06-24T10:35:51","date_gmt":"2021-06-24T08:35:51","guid":{"rendered":"https:\/\/stubehermitage.it\/?page_id=645"},"modified":"2026-05-18T10:44:11","modified_gmt":"2026-05-18T08:44:11","slug":"our-chef","status":"publish","type":"page","link":"https:\/\/stubehermitage.it\/en\/our-chef\/","title":{"rendered":"Our Chef"},"content":{"rendered":"
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The Harmony of Our Restaurant in Madonna di Campiglio<\/h1>\n<\/div><\/div>
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Chef Domenico Sepe will delight your palate.<\/h3>\n<\/div><\/div>

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Chef Domenico Sepe<\/strong> built his professional journey through years of hands-on experience that began at a very young age. At just 14 years old, he met Sergio Buono, an island chef and a key figure in both his personal and culinary growth. Working alongside him for over a decade, he learned the value of sacrifice, discipline, and authentic cooking, transforming what started as a simple job experience into a true passion that would later become both his profession and identity.<\/p>\n

His first international experiences came with two winter seasons in French-speaking Switzerland, in Crans-Montana<\/strong> \u2014 a pivotal stage that deeply shaped his path and fueled his desire to challenge himself within increasingly ambitious gastronomic environments. From that moment on, he embarked on a professional journey through prestigious kitchens, where technique, rigor, and creativity helped define his culinary style.<\/p>\n

He later joined Capri Palace<\/strong>, working alongside chef Oliver Glowig, an essential experience that refined his precision, discipline, and sensitivity toward enhancing local ingredients through a contemporary and elegant cuisine. He then met Nino Di Costanzo at Hotel Manzi<\/strong>, where he was introduced to a deeply creative gastronomic vision and an almost obsessive attention to detail \u2014 from sourcing ingredients to the study of ceramics and the plate itself as an expressive element capable of enhancing every creation.<\/p>\n

His journey continued through experiences rooted in an essential and strongly territorial cuisine, eventually leading to his encounter with chef Pasquale Palamaro at Regina Isabella<\/strong>, a figure who further strengthened his culinary philosophy. From him, Sepe learned the importance of classical cuisine as the indispensable foundation of every contemporary evolution: technique, balance, and profound product knowledge became the basis of an innovative cuisine, particularly in the treatment of seafood and marine ingredients through modern techniques and refined gastronomic sensitivity.<\/p>\n

Domenico Sepe\u2019s cuisine is the result of all these experiences combined: a cuisine that is authentic, contemporary, and deeply rooted in identity, where tradition and innovation coexist in perfect balance.<\/strong><\/em> A cuisine that places the product, the territory, and memory at its core, reinterpreted with technique, sensitivity, and essentiality.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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