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For me, cooking is first and foremost home, passion, but also sacrifice and dedication. It is the chance to express emotions and love through a dish—at its highest level, it becomes art.
Stefano Riva, chef and culinary consultant, has built a brilliant career in the world of gastronomy, working alongside some of the greatest Masters of Italian cuisine.
Stefano’s career began in Cortina d’Ampezzo at the Miramonti Majestic Grand Hotel, where he trained under the legendary Gualtiero Marchesi. After completing the season, he moved to the prestigious Ristorante Pierino Penati, starting as a commis chef and working through various kitchen stations.
From there, he continued his journey: Via del Borgo (1 Michelin star) in Concorezzo, Cassinetta di Lugagnano (3 Michelin stars) — considered one of the best Italian restaurants of its time—where he spent three years under the guidance of Enzo Santini, stage in Rome with Heinz Beck, further refining his techniques and finally returned to Pierino Penati and Via del Borgo for two additional seasons
During this time, Stefano worked his way up through every station, gaining firsthand experience in the rigorous structure of fine dining kitchens.
Stefano’s first major leadership role came when he became head chef at Osteria della Cuccagna in Terno d’Isola.
This was followed by an even greater challenge: he took on the management of La Locanda dell’Erba Matta in Renate.
With years of experience behind him, Stefano and his wife opened their own restaurant, L’Osteria dello Strecciolo in Robbiate, which he successfully ran for over 12 years.
Stefano’s approach to cuisine is precise and thoughtful, blending traditional regional flavors, contemporary techniques and innovation, artistic reinterpretations of classic dishes
His style is a perfect balance between heritage and modernity, bringing out the soul of Italian cuisine with a fresh, creative touch.
Today, Stefano Riva is the leading culinary expert at Molino Colombo’s Accademia della Farina, where he shares his knowledge, techniques, and secrets with professionals and passionate food lovers.
For those eager to discover the essence of his cooking, there’s only one way—join his exclusive courses at the Accademia.
