A contemporary cuisine where technique and ingredients come together, with dishes built around clarity of flavour, seasonality and precision.
“At La Corte, technique is there to bring precision and depth, never to overshadow flavour. I am interested in a contemporary, measured approach to fine dining — one that remains deeply rooted in the territory while retaining a sense of rhythm and energy.”
Chef Fabrizio Ferrari
A cuisine shaped by restraint, clarity and a constant search for the essential, with a sensibility deeply connected to the places where Fabrizio Ferrari lives and works.
In his dishes, Ferrari celebrates simplicity and a strong connection to the land, bringing together his Pavia and Lombardy roots with influences gathered over the years through travel and professional collaborations.
At the heart of his cooking lies another recurring idea: rediscovering distinctive, deeply familiar flavours — those that belong to our collective memory — and expressing them through a contemporary language without losing their original emotion.
This philosophy also shapes the way Ferrari works: with an emphasis on continuity, consistency and solid processes, placing teamwork, method and unwavering quality at the centre of the kitchen.
Born in the province of Pavia in 1965, Fabrizio Ferrari began his career in Lombardy before moving to France for a formative experience alongside Angelo Paracucchi at the Carpaccio restaurant of the Hôtel Royal Monceau in Paris, where he developed a rigorous, scientific approach to cooking.
In 2007, he joined the Roof Garden at the Hotel Excelsior San Marco in Bergamo. In 2010, under his direction, the restaurant was awarded a Michelin Star, which it retained until 2014.
Ferrari later led several projects in Milan, including Terrazza Triennale, before joining the kitchens of Unico Milano in 2016.
Throughout his career, he has combined his work in the kitchen with research, technical development and training. His collaborations have included projects dedicated to the development of culinary technologies and processes — particularly in the fields of cooking techniques and sous-vide — as well as teaching and consultancy.
Since 2026, Fabrizio Ferrari has been Executive Chef at Borgo dei Gatti.
“Becoming part of Borgo dei Gatti as Executive Chef means working on a project that goes far beyond the restaurant itself. It is an entire hospitality ecosystem, where cuisine, people and territory must speak the same language.
My goal is to bring coherence, method and consistent quality to every stage of the guest experience.”
Via G. Garibaldi, 9, 27047 Golferenzo PV
+39348 797 5541
