My Philosophy

Coming from a family of artists, my upbringing has always nurtured my creative side. I have developed a deep appreciation for materials and, from a young age, I have learned to avoid food waste.

To me, cooking is a form of storytelling. Through my dishes, I tell a story that reflects my heritage, my experiences, and my philosophy. I celebrate the natural aromas, textures, and flavors of ingredients. While I hold food traditions in high regard, I am unafraid to explore new combinations and techniques. My cuisine is characterized by freshness and purity. I collaborate closely with local and small-scale producers, doing my best to make a positive impact where possible. Each of my dishes is a balance between all the essential elements, with a special emphasis on acidity. My ultimate goal is to create lasting memories that leave you feeling satisfied, without being overly full.

Work Experience

Delfo, now 33 years old, has had the privilege of working alongside some of the most esteemed and reputable chefs in the industry. He began his culinary journey at Residenz Heinz Winkler** in Germany, where he underwent a comprehensive apprenticeship, immersing himself in all aspects of the kitchen until he eventually became Sous Chef of Heinz Winkler.

He also had the opportunity to work for Jonnie Boer at De Librije*** in the Netherlands. Delfo herafter worked with the esteemed Master Chef Heinz Beck. He began his six year journey as the Executive Sous Chef at the luxurious Browns Hotel in Mayfair, London, where he assisted Head Chef Heros De Agostinis in managing the esteemed five-star hotel's kitchen. He also played a key role in the opening of Beck at Browns.

Continuing his work with Heinz Beck, Chef Delfo then moved to The Hilton Conrad Algarve in Portugal, where he took on the position of Head Chef at Gusto by Heinz Beck*. Following his passion for Italian cuisine, he returned to his homeland Italy and joined Heinz Beck at the renowned La Pergola*** in Rome, serving as the Sous Chef.

Later, Chef Delfo relocated to St. George by Heinz Beck* in Taormina, Sicily, where he was appointed as the Executive Head Chef. It was here that his exceptional culinary skills earned him not just once, but twice a Michelin star.

Delfo is now chef of the prestigious one star Michelin restaurant & relais La Speranzina at Lago di Garda, the Garda lake, in the north of Italy in Sirmione. 

Together with his partner, he is the owner of IL POSTO, an enchanting culinary retreat nestled in the captivating region of Umbria, Italy.