Born in Pesaro in 1983, Gianluca Gorini grew up in the trade: his mother ran a trattoria with his uncle, where he spent much of his time. There was no precise moment when Gianluca announced he would become a chef; it was a spontaneous choice of path, born of growing up in the bustle of the kitchen among boiling pots and the pasta made at home by his grandmother and mother. After graduating from the hotel school in Pesaro, he had his first professional experiences on the Romagna coast, then moved to Bagno di Romagna, to the first of his masters, Paolo Teverini. There, on the border with Tuscany, he discovered the intimate relationship between culinary art and knowledge of ingredients, which would stay in his heart and mind throughout his career, as shown by the Italian Gourmet Pane e Ristoranti 2023 award. The desire to test himself then took him to London to master English as well as to learn in the kitchen. There he joined the brigade of “Monsieur Max”, a starred French restaurant led by chef Alex Bentley. In 2008 he returned to Italy and spent four years alongside his mentor Paolo Lopriore at “Il Canto” in Siena; then, in 2012, he set out on a new path with Francesco Bracali, earning the title of Best Emerging Chef of Central Italy. In 2013 he became chef at “Le Giare” in Montiano, thanks to the support of owner Claudio Amadori. Two years later, confirming Gianluca’s talent, came the Surprise of the Year award from the Identità Golose Guide.
