Giancarlo Morelli is one of the most prominent figures in contemporary Italian cuisine. Originally from Bergamo, he has built a professional journey characterized by practicality, creativity, and flavors that never lose their connection to the primary ingredient they interpret. His first "creation" was the Pomiroeu restaurant in Seregno, in the province of Monza and Brianza, which earned a Michelin star in 1993. This is where the "myth" of his risottos began—flavorful and perfectly cooked, each one a taste journey within a grain of rice. However, it’s important to note that today Giancarlo Morelli leads a "galaxy" of offerings, all linked by the common thread of a cuisine defined by creativity and goodness.
There's Phi Beach, a summer restaurant opened in 2011 in Costa Smeralda, and Trattoria Trombetta, established in 2015, which offers traditional Milanese cuisine with a gourmet twist. His main headquarters is increasingly the Morelli Milano, a gastronomic restaurant located within the Hotel Viu in Chinatown, where the dishes blend Italian flavors with influences from distant lands, especially Peru, an ancient land that the chef loves dearly. Alongside the gastronomic restaurant, there is Bulk, a mixology food bar offering creative cocktails by bartender Davide Patruno, accompanied by a menu ranging from Milanese cutlet to delicious tomato pasta, from ceviche to tiramisu. Elegance, quality, and taste unite in the "Morelli philosophy" with respect for the customer, who, for the chef, is always the core around which every decision revolves.
