Having spent his childhood on the French boarder of Italy in Piedmont, 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. Gonzalo sees RIGO’ as the place where his past experiences and influences can come together.
Federico G. Dadone
General Manager and Head Sommelier
Federico spent time honing his craft in London’s hotels and member’s clubs, including the South Kensington Club, Le Gavroche, The Lanesborough to name few. As well as heading up the front of house team, Federico will oversee the wine and cocktail offering at the restaurant. This will include his own signature creations, crafted over his years in the industry, and hand picked bottles brought back from trips to vineyards across Europe, where he has particular expertise in French and Italian appellations.