“There is a kind of professional
family into which each
chef decides to invest
day after day.

This family
is called Staff”

“There is a kind of professional
family into which each
chef decides to invest
day after day.

This family
is called Staff”

Personal qualities are what
make a real difference
the characteristics that allow
the team as a whole
to improve and evolve towards
an ever increasing mental synergy.
The continuous exchange
of views, reliability and
respect for each others’ roles
are the true key points of
a partnership that grows
and evolves over time.
For this, each member of the staff
becomes a key figure,
the ring of a perfectly
calibrated chain.

Personal qualities are what make a real difference the characteristics that allow the team as a whole to improve and evolve towards an ever increasing mental synergy. The continuous exchange of views, reliability and respect for each others’ roles are the true key points of a partnership that grows and evolves over time. For this, each member of the staff becomes a key figure, the ring of a perfectly
calibrated chain.

In addition to the Chef Luca Marchini,
there are two pillars
of L’Erba del Re:
the maitre and the sous-chef

In addition to the Chef Luca Marchini,
there are two pillars
of L’Erba del Re:
the maitre and the sous-chef

Luca Montecalvo

– maitre –

>Welcome, communication, art.
My passion is constantly stimulated by the relationship with people, who I do not call customers, but rather guests: for me greeting guests is an art and the “waiter” is a lover of hospitality able to enhance the dining experience through a comfortable service, sensitive to individual needs and elegance.

Pietro Gisondi

– sous-chef –

Creativity, dedication, discipline.
Cooking signifies to imagine, create, and to perfect the balance of flavours and the appearance of each dish. Food is my form of expression, the world in which I put all my skills. And I believe in the deep culture of this art, which is, like every artistic discipline, emotion without barriers, because without barriers, is creativity.

Matteo Pola

– sommelier –

Sensitivity, sensuality, exaltation.
The sommelier has the responsibility of proposing the correct taste component to elevate the dish, in order to create a food and wine itinerary to remember. It is a profession made of great sensitivity, because wine is the sensual spirit of food and we must discover it as we would with an interesting person: its origins, its territory and every side of its unmistakable character.

Jayalath Perera

– plongeur –

Perfectionism, order, speed.
Everything starts from discipline: cleanliness, order and speed. The working environment performs optimally only if perfectly organized, and my job is to guarantee that every space, object, and tool is free and clean. This is what the room and kitchen staff need to work at their best!

Luca Montecalvo

– maitre –

Accoglienza, comunicazione, arte.
La mia passione è costantemente stimolata dal rapporto con le persone che non chiamo clienti, ma ospiti: per me l’accoglienza è un’arte ed il “cameriere” un cultore dell’ospitalità in grado di esaltare l’esperienza culinaria attraverso un servizio confortevole, sensibile alle esigenza
altrui ed elegante.

Pietro Gisondi

– sous-chef –

Creatività, dedizione, disciplina.
Cucinare significa immaginare, creare, perfezionare l’equilibrio dei sapori e l’aspetto estetico di ogni piatto. Il cibo è la mia forma di espressione, il mondo in cui metto tutta la mia abilità. Ed io credo nella cultura profonda di quest’arte che è, come ogni disciplina artistica, emozione senza fine perché senza fine è la creatività.

Matteo Pola

– sommelier –

Sensitivity, sensuality, exaltation.
The sommelier has the responsibility of proposing the correct taste component to elevate the dish, in order to create a food and wine itinerary to remember. It is a profession made of great sensitivity, because wine is the sensual spirit of food and we must discover it as we would with an interesting person: its origins, its territory and every side of its unmistakable character.

Jayalath Perera

– plongeur –

Perfectionism, order, speed.
Everything starts from discipline: cleanliness, order and speed. The working environment performs optimally only if perfectly organized, and my job is to guarantee that every space, object, and tool is free and clean. This is what the room and kitchen staff need to work at their best!