Cooks

Slow Food believes that cooks and chefs are the heart of their communities and indispensable ambassadors for the gastronomy of their home territories. Each chef’s menu is a guide to the best local agricultural practices and, through their cuisine, chefs communicate the value of the landscape and its agrobiodiversity.

Chefs are also among the educators and activists upon whom we rely as we confront challenges like climate change, food waste, and excessive meat consumption, and work to promote sustainable, artisanal farming and fishing. Chefs lead the way toward the better, clearer, and fairer production and consumption that will provide a healthy future on our planet.

Many of the chefs present at Terra Madre 2024 are members of the Slow Food Cooks’ Alliance, a project that involves over 1,300 cooks from 30 countries around the world. This September 26 – 30, you will have an opportunity to meet them in Taste Workshops and Dinner Dates in the Cooks’ Alliance Kitchen and other venues around Turin, including Eataly, Cascina Fossata, and Villa la Maggiorana. Many Alliance chefs will also be featured speakers during conferences and debates.

Please note

To find out the events attended by all the invited cooks and chefs, use the search keys. Enter the name you are interested in in the search bar, and all records of interest to you will appear.

This year’s star-studded cast of cooks includes

Michelin starred chefs

    • Caterina Ceraudo of Ristorante Dattilo in Strongoli, Calabria. Born in 1987, chef Ceraudo is a passionate advocate for respecting the intrinsic character and natural origin of all foods. She masterfully elevates the flavors of each ingredient so that they are easily recognizable on the palate. Her cuisine is pure and immediate, bringing out the face of Calabria in its most authentic form. The menu at Ristorante Dattilo is developed around seasonal products grown organically right next to the restaurant or sourced from local farmers and fishers.
    • Davide Palluda of Ristorante All’Enoteca in Canale, Piedmont. In 1995, Davide and his sister, Ivana, opened All’Enoteca next to the Roero Regional Enoteca in Canale. In 2000, chef Palluda was named best young chef by the guide L’Espresso and received his first Michelin star, which he has retained ever since. In 2006 he and his wife, Annalisa, opened The DP Laboratory. He is one of the most important and influential exponents of Roero gastronomy and is recognized as one of Italy’s best chefs.
    • Luca Marchini of L’Erba del Re in Modena, Emilia-Romagna. Chef Marchini was born in Arezzo and has lived in Modena since he was 17, absorbing the city’s vibrant gastronomic culture and identity. He continues to channel Modena’s outstanding culinary heritage with highly personal interpretations based on local ingredients.
     

International chefs

    • Wisdom Abiro, a young Indigenous chef from Ghana and a leader of the Ghana Food Movement, a network of cooks and farmers, scientists, nutritionists, entrepreneurs, and more, all on a mission to illuminate the potential of Ghanaian food.
    • Alejandro Espinoza of the Slow Food Cook’s Alliance in Ecuador
    • Gladys Espinoza of the Slow Food Cooks’ Alliance in Mexico
    • Carlos Estevez of the Slow Food Cooks’ Alliance in the Dominican Republic
    • April Justiniani of the Slow Food Cooks’ Alliace Visayas in the Philippines
    • Mahlao Maema of the Slow Food Cooks’ Alliance in Lesotho
    • Ska Moteane of the Slow Food Cooks’ Alliance in Lesotho
    • Jennifer Rodriquez of the Slow Food Cooks’ Alliance in Colombia
    • Sean Sherman, AKA The Sioux Chef, an expert in the traditional indigenous foods of Turtle Island who introduces his customers to flavors from before the European invasion of North America.
    • Nelly Sanchez of the Slow Food Cooks’ Alliance in Mexico
    • Esteban Tapia Merino of the Slow Food Cooks’ Alliance in Ecuador
    • Begoña Vázquez, a Spanish chef born in 1986 and a leading exponent of Galician gastronomy who was named this year’s best Galician chef. After working in restaurants including Beiramar in O Grove, Sanmiguel in Ourense, and the Panticosa Resort (alongside Michelin-starred chef Pedro Subijana), chef Vázquez decided to start her own venture. Eleven years ago, she opened O Souta das Candeas tapería in Verín.

Alliance chefs from Italy

    • Christian Borchi of L’Antica Porta di Levante in Vicchio, Tuscany
    • Eliana Catalani of Ristorante Spirito Divino in Rome
    • Piero Ling of Zheng Yang in Turin
    • Marco Locatelli of Rise Live Bistrot in Vimercate, Lombardy
    • Natalia Mazzoli of Agriturismo Il Castagneto in Castiglione Chiavarese, Liguria
    • Massimiliano Mussoni of La Sangiovesa in Santarcangelo di Romagna, Emilia-Romagna
    • Andrea Riboni of Locanda Solagna in Belluno, Veneto
    • Antonella Scatigna of La Taverna del Duca in Locorotondo, Puglia
    • Domenico Volgare of Fuzion Food in Turin
    • Andrea Zani of Qbio pizzeria in Sarezzo, Lombardy
    • Pietro Zito of Osteria Antichi Sapori in Andria, Pugl

Terra Madre Salone del Gusto is organized by Slow Food, the City of Turin and the Piedmont Region. Join us in Parco Dora, Turin, from Thursday, September 26 to Monday, September 30, 2024, and explore how food can restore our relationship with nature. #TerraMadre2024

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