Tommaso Digennaro, Italian chef in Paris
Varese · Positano · Paris
The rigour of great kitchens, at your table
Tommaso learned his craft in Italy, station by station, before joining Michelin-starred kitchens. Now based in Paris, he brings the same standards to private dinners, weddings and corporate events.
His cooking
Between Italy and France
Fine dining that moves between the two countries: seasonal produce, precise cooking, delicate plates. Tommaso has a soft spot for fish, especially from the lakes of northern Italy, which he learned to cook on the shores of Lake Maggiore.
His speciality: bespoke menus that tell a story and fit your event.
His career
- 2025 – 2026L'Atelier de Joël Robuchon Étoile ★, ParisChef de partie, then sous-chef, leading a brigade of more than ten cooks during service.
- 2023 – 2025Boutique hotel, Laveno, Lake MaggioreSous-chef: menu development, brigade management, purchasing.
- 2023 – 2024Penati al Baretto, ParisChef de partie alongside chef Alberico Penati.
- 2022Ristorante 3 Terre, Ponte Brolla, SwitzerlandPastry chef de partie.
- 2021Locanda Chi Ghinn, VerbaniaGarde-manger chef de partie: the kitchen garden, lake cuisine.
- 2019 – 2020La Sponda ★, Le Sirenuse hotel, PositanoFrom commis to fish chef de partie over two seasons.
- 2017 – 2019Ristorante Da Venanzio, VareseCommis, then chef de partie: the fundamentals of the craft.
- LanguagesItaliano, français, English
- Starred kitchensRobuchon, Le Sirenuse
- TrainingCFP Varese, 2017