Stefano Ciotti

Born in Rimini in 1973, Stefano began to learn his trade in the kitchens of Gino Angelini and Vincenzo Cammerucci.

In 1992 he was at the Taverna Righi in San Marino with Luigi Sartini, in 1996 at Don Alfonso in S. Agata sui Due Golfi alongside Alois Vanlangenaeker. Several experiences followed in the next years, including the Armani Cafè in Paris, collaborations with Gianfranco Vissani and the Diana Restaurant in Riccione in viale Ceccarini.

Since 2004 he has been executive chef at Carducci 76, Vicolo Santa Lucia in Cattolica.

In 2009 he received the award as "Best Emerging Chef in Northern Italy" within the event Emerge curated and conceived by Luigi Cremona.

In 2010 he was a speaker at the Identità Golose cooking congress.

In 2010 he received a Michelin star.

In 2012 he was called to manage the new Urbino dei Laghi - Restaurant and Naturally Pizza on the Ss. Giacomo e Filippo estate, which was awarded Tre Spicchi by Gambero Rosso in 2013.

In 2014 he received the Birra in Cucina award assigned by Birra Moretti in the setting of Identità Golose.

In 2015 he opened his restaurant Nostrano by Stefano Ciotti on the Pesaro seafront, next to the Sfera Grande by Arnaldo Pomodoro.

In 2017 the restaurant received a Michelin star.

In 2019 he opened the Veritas restaurant within the Al Messila – A Luxury Collection Resort and Spa, Doha.

In 2020 he joined the Le Soste circuit. He is a member and associate of Euro-Toques Italia and Chef to Chef.

In 2024, the restaurant “Brava” by Stefano Ciotti will open at The Bodrum Edition of the Marriott company.

Nostrano's cooking approach starts from an assumption: the inhabitant of the Adriatic coast has always been both a farmer and a fisherman. The perception of the land, combined with that of the sea, marks the meaning of Stefano Ciotti's Menus, which in his cuisine perfectly represents this approach. His cooking philosophy is something that starts first from the playful composition of the dish to express itself in a harmonious discourse together with all the courses, made of a simple elegance that is understandable by all. Each dish of Stefano Ciotti's Menus is the result of a study and a correlation between the ingredients, of in-depth research between the main material and what constituted its nourishment, its origins, its natural habitat, the production methods, its invisible message linked to memory. Not only an in-depth knowledge of the regional and national production chain but also a deep respect for the ingredient during cooking. Modern techniques and home-made procedures, the result of Stefano Ciotti's "local" sensitivity and "the art of wonder".