Filippo Giusti is a professional chef with solid experience in the best Italian and international restaurants. He is currently chef at a restaurant in Barberino di Mugello, after working for three years as sous-chef at a Micheline 1-star restaurant in Florence.
In the past, he worked at Ristorante Cuculia in Florence, Agriturismo GattoGiallo in Montegabbione and the Da Zagara restaurant in Paris, perfecting his cooking skills. He has also been a culinary instructor for healthy and vegan cooking courses.

In 2020, he was awarded best young chef in the centre-south selection in the ‘Emergente Chef’ competition organised by Witaly. He has participated in culinary competitions, achieving excellent results, and has acquired comprehensive training through advanced courses and professional certifications. Specialised in menu creation and kitchen management, Filippo excels in the preparation of traditional and innovative dishes, with a focus on quality and presentation.

Born in Kosovo and raised in Italy, he has always nurtured the dream of building something of his own, for himself, his family and the people around him. At only 16 years old, he left his studies to enter the world of work, starting as a dishwasher without any experience. From that moment, a path of personal and professional growth began that led him to become a determined and passionate professional.

His career in the restaurant industry has been characterised by a constant desire to improve. He has worked in more than 12 establishments between Florence and Spain, including trattorias, restaurants, pizzerias, pastry shops and bars. Each experience has taught him something valuable, helping him to develop skills, professionalism and a clear and ambitious entrepreneurial vision.
His passion for what he does drives him to constantly improve, with the aim of creating successful businesses that offer unforgettable experiences to customers.

His aim is to offer unique experiences, combining impeccable service, a welcoming environment and an experience that tells a story of commitment, dedication and love for food and wine.