Chef Niccolò deRiu
Florentine, made his first steps in the kitchen in 1996 at the age of 15. After the first seasons in some Florentine restaurants, Chef deRiu begins a course of professional refinement in several luxury establishments and starred restaurants. In 2013, he takes the lead of the cuisine of the Portofino restaurant and is selected by Chef Giancarlo Chiarini to participate at the World Gourmet Festival.
From May 2017 he is the Chef of the restaurant Guelfi e Ghibellini at the hotel Relais Santa Croce. His cuisine serves Mediterranean and local cuisine, using the most modern and innovative cooking techniques.
Participation: Tuscan Gastronomic Event, World Gourmet Festival
Recipes that take you back through the history of the area, dishes with new and surprising flavours.
Afternoon Tea. Aperitif. Dinner. Every moment is a journey to be experienced to its fullest.
Creativity and regional flavours. The Chef’s finest recipes.
Tasty treats every day for our younger guests, indulgences for adults celebrating a special occasion.