Michelin-starred Chef Antonello Sardi at the helm of the Serrae di Villa Fiesole Restaurant
Since February 2024, Florentine Chef Antonello Sardi has been at the helm of the reborn Serrae Villa Fiesole Restaurant inside the FH55 Hotel Villa Fiesole.
Self-taught, born in 1980, trained in Florentine and Tuscan cuisine, he also shows his origins in his dishes. In the past, he has become known for his visceral bond with nature, knowledge of the territory and local raw materials, self-produced ingredients, so much so that he has also achieved a star for sustainability from the Michelin Guide.
In his work experiences he has always brought creativity, sophistication, innovation and incredible attention to detail to the table. His plating skills, mastery of cooking techniques and dedication to excellence have earned him prestigious awards, including a two-time Michelin star and a Michelin Green Star for sustainable cuisine.
“The signature of the renowned Michelin-starred chef Antonello Sardi at the “Serrae di Villa Fiesole” Restaurant is a significant step in our ongoing commitment to offer a high-level gastronomic experience at the facilities of the FH55 Hotels Group. His mastery, creativity and passion for the art of cooking fit perfectly with our vision of excellence. We are thrilled to welcome the skilled chef to our team and to further elevate the prestige of our hotel’s catering, offering our guests an unforgettable gastronomic journey,” affirms Claudio Catani, Vice President of Operations of the FH55 Hotels Group.
Antonello Sardi’s resume highlights impeccable stock management, training and supervision of kitchen staff, creation of exclusive menus and careful selection of suppliers to ensure the highest quality of ingredients. In addition, the chef boasts a commendable experience in the food and wine sector, highlighted by significant milestones in his career.
To understand the elegant lines of his dishes and the philological rigor in his execution, it is enough to know who the identity of his mentor: it was the meeting with Chef Enrico Bartolini in 2010 that changed his career and gave him an important opportunity. He would be appointed Chef at Podere Forte in Rocca d’Orcia and this would be followed by a series of successful experiences.
In 2014, he obtained a star of the prestigious guide, when he was Executive Chef in Florence, at the Bottega del Buon Caffè, a few years after the beginning of his career; in 2019, as soon as he took the helm of the Virtuoso Gourmet Restaurant of the Tenuta Le Tre Virtù, a luxury Relais in Mugello, he immediately won a Michelin star, followed the very next year by the green one for sustainability.
His talent, creativity, and ability to create fine dishes with impeccable presentation are just a few of his extraordinary gifts.
