Executive Chef and Co-founder
Having spent his childhood on the French boarder of Italy in Piedemonte, surrounded by diverse flavours and a rich tapestry of native ingredients, Gonzalo was immersed in food from a young age. His Grandfather, who was a pastry chef, taught him the foundations of cooking and a respect for crafting food with love, passion and skill, an ethos which he built on when he embarked on his journey through Europe, Asia and South America. He worked under some of the most progressive chefs in the industry, including Alain Ducasse and Walter Eynard and led several high-profile restaurants, including Le Clivie restaurant (Piobesi d’Alba). Gonzalo sees RIGO’ as the place where his past experiences and influences can come together.