Passion for cooking drove Damiano Nigro, at age 15, to pursuit a professional path which, passing through the most humble chores in the kitchen, eventually placed him alongside some of the most renowned international chefs:

Gualtiero Marchesi (at the Milan Terrazze Restaurant first, then to the Albereta Relais & Chateaux, in Erbusco), Michel Roux (The Waterside Inn), Marco Pierre White (The Oak Room e Criterion Brasserie), Alain Ducasse (Restaurant La Grande Cascade), Alain Soliveres (Les Elysees), Paola Budel (L’Acanto) and Enrico Crippa, chef of the famous Piazza Duomo Restaurant in Alba, whom he served as sous-chef.

In the fall 2006, Chef Nigro became the executive chef of the Villa d’Amelia restaurant, earning his precious 1 Michelin star in only 4 years.

In addition to creativity and search of new techniques, Chef Nigro bases his cuisine on the use of top-quality raw materials and seasonal ingredients supplied by small local producers, whose offerings he personally selects.

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