Chef Simone Belfiore
12 Nov – 21 Nov 2021

From 12 to 21 November 2021, Simone Belfiore is the first guest chef of the third edition of “CARE’s Chef Under 30”, presented at the Torre restaurant of Fondazione Prada, in collaboration with Mo-Food, the holding company of Chef Norbert Niederkofler and Paolo Ferretti, founders of “CARE’s – The Ethical Chef Days”.

Simone Belfiore (Genoa, 1991), executive Chef of the Diana Gourmet restaurant of the Diana Grand Hotel in Alassio, will propose his interpretation of the Genoese and Mediterranean culinary tradition, based on fresh and local ingredients. His dishes are characterised by the re-use of waste and the reduced processing of raw materials in order to fully exploit all the products and resources. After attending the Gualtiero Marchesi Academy in Milan, he became commis tournant and then head of the main courses at the Belmond Hotel Splendido in Portofino. In 2017 he worked in the kitchen of Ristorante Cracco in Via Victor Hugo and Galleria Vittorio Emanuele II in Milan. Two years later he began working with Le Calandre restaurant in Sarmeola, Padua, where he worked alongside chef Massimiliano Alajmo. In 2020 he moved to Liguria and worked as sous chef at Diana Gourmet in the Diana Grand Hotel, managing, coordinating and supervising all the batches and working in close contact with Michelin-starred chef Ivano Ricchebono.


Cappuccino with guinea fowl ragout, porcini powder and white truffle
Spaghettone pasta with cuttlefish ink, Mazara red prawn and sea lettuce
Roasted suckling pig, scampo, mushrooms, Colonnata lard and grapes
Wheat, Sicilian ricotta and mandarin


The “CARE’s Chef Under 30” project was conceived with the aim of promoting aims to promote new ideas in the kitchen and a gastronomic culture based on local products, environmental sustainability, respectful use of resources, waste awareness and a fair value for money. With the support of “CARE’s – The Ethical Chef Days”, Torre restaurant becomes a place for the exchange of ideas that characterise the creations of the invited chefs.