Diego Della Schiava: chef at "THE VIEW"
Diego Della Schiava was promoted to head chef at "THE VIEW" restaurant in Lugano overnight – and has been impressing with his very own style ever since. The young family man favors outstanding products and remains true to his Italian roots when cooking.
Della Schiava’s first stop as head chef
The unexpected often happens – at least that’s the case with Diego Della Schiava’s promotion to head chef at "THE VIEW" restaurant in Lugano. When the previous head chef Mauro Grandi unexpectedly left in 2020, Schiava didn’t have to think twice about the offer: "My chance. Head chef for the first time! You can’t say no to that," says Della Schiava. For Claudia Melatti, General Manager of the boutique hotel of the same name, the family man, who was born in 1992, was the logical choice to fill the position. "Diego Della Schiava has been number two for four years. It was always clear to me that he would one day take over as boss. He is a huge talent and can still achieve a lot."
Della Schiava learnt from star chefs
And this talent is no coincidence. Della Schiava acquired the necessary skills in his native Italy at the famous "ALMA" cookery school run by maestro Gualtiero Marchesi. From then on, he worked in various Italian regions with star chefs such as Andrea Berton, Niko Romito and Emanuele Scarello.
In 2012, the chef, who was born in Abbiategrasso in Lombardy, left his home country and moved to Ticino in Switzerland. Here, Della Schiava initially worked as chef de partie at "Villa Orselina" before moving to "THE VIEW", the lifestyle luxury hotel above Lake Lugano, when it opened in 2015.
He loves his job: When the weather is good, guests can eat on a terrace with a fantastic view, and Della Schiava has the necessary budget to buy the first-class ingredients – because Della Schiava and Melatti agree that only the best products are used. These products include, for example, a 3/6 caliber scampo from South Africa, which Della Schiava cooks gently (scampo morbido) and serves on a celery aspic with a so-called Bloody Mary – a cool tomato essence. It doesn’t just look magical, it tastes it too.
Italian influences at "THE VIEW"
However, seafood only plays a minor role in the young chef’s cuisine. Della Schiava’s roots reveal his real passion: "I’m Italian. So risotto and pasta!" Want some examples? The risotto Carnaroli "Riserva San Massimo" is served with chanterelles and black truffle, garnished with a dark powder. "Porcini mushrooms, the first of the season. Slide onto the spoon with the risotto. Provides umami," recommends Schiava.
Or the tortelli, molded with dedication and filled with meat from a veritable calf’s tail using ‘surgical’ methods. Accompanied by a sauce called Fonduta di Grana Padano, which is wonderfully elegant on the palate. The crunchy raw ham crisps form a marvelous counterpoint.
The grand finale on the plate turns out to be a piece of Iberico pork loin cut into a precise rectangle, crispy and juicy at the same time. It is accompanied by a Bellini in piatto (in the plate), with amaretto and rosé from Louis Roederer in the form of a fine sorbet.
At "THE VIEW", holders of the American Express Platinum Card can look forward to enjoying exceptional dining experiences with attractive advantages: With Platinum Travel & Lifestyle Service, you benefit from a simplified booking and round-the-clock support. Platinum Cardholders also get a credit to the value of CHF 40 once a quarter if they spend more than CHF 250 at a GaultMillau restaurant that accepts American Express such as the "THE VIEW".
