Claudio Santin
A very talented and master chef, in love with Valle D’Aosta and in particular with Cervinia, is the manager of “La Parete Nord” Restaurant located in the Hotel Bucaneve.
His broad culinary experience and skills include various restaurants and settings striving to serve the best food, from working in Switzerland at young age in some of the finest restaurants such as Fratelli Vai’s “La Cassolette” in La Salle and “Il Piccolo lago” in Mergozzo. He was also owner of “3uno” restaurant in Oleggio.
Recognized as a visionary chef with knowledge of food trends he thinks outside the box when he comes to the innovation and reinterpretation of traditional Italian and Valdostan dishes. He brings forth an in-depth knowledge of flavors and food relationship, resulting in delicious dishes and attractive menus.
His signature dishes range from Valle D’Aosta raw ham “Prosciutto of Bosses”, one of region specialities, the Apulian succulent red prawns from Porto Santo Spirito, to the venison chop with juicy berries jelly. Claudio likes astonishing his customers with his superior “surprised desserts”.
Chef Claudio is not only a professional chef but also an artist in the kitchen: with his skills in food platting and decoration, his dishes become small artworks.
Chef Claudio applies the same philosophy to his favorite beverage: the Gin. As a Gin connoisseur, he will guide customers through a special dining experience where food flavours will embrace the characteristic aroma of this extraordinary distillate.