Giancarlo Morelli is an award-winning entrepreneur and chef, known for his passion for cuisine that combines tradition, research, and conviviality.

Born in the countryside of Bergamo to a family of farmers, he developed a love for cooking from a young age, imitating his mother’s gestures.

After graduating from the San Pellegrino Terme Hotel School, he began his career as a Junior Chef on American ships and honed his skills under the guidance of renowned chefs such as Alain Ducasse, Troisgros, and Bernard Loiseau.

At the age of 24, he became the director of Italy’s first golf club in Monticello and opened his first restaurant, Pomiroeu, in Seregno in 1993.

Morelli is actively involved in projects like Phi Beach in Costa Smeralda, Ristorante Morelli, and Bulk Mixology Food and Bar in Milan, as well as international consulting. He is also committed to promoting sustainable cuisine, participating in organizations such as CARE’S and Le Soste.