{"id":13768,"date":"2026-04-20T13:21:54","date_gmt":"2026-04-20T11:21:54","guid":{"rendered":"https:\/\/www.prosecco.wine\/?p=13768"},"modified":"2026-05-13T12:46:33","modified_gmt":"2026-05-13T10:46:33","slug":"prosecco-doc-launches-its-first-chef-residency","status":"publish","type":"post","link":"https:\/\/www.prosecco.wine\/en\/prosecco-doc-launches-its-first-chef-residency\/","title":{"rendered":"Prosecco DOC Launches Its First Chef Residency"},"content":{"rendered":"

Culture, cuisine, and cultural exchange at the heart of a groundbreaking project<\/strong><\/p>\n

A culinary residency program that will bring four international chefs to Italy to foster dialogue between culinary cultures, emerging talents, and contemporary visions of food.<\/p>\n

Milan, 17 April 2026<\/strong> \u2013 With the Chef Residency 2026 project, the Prosecco DOC Consortium, in collaboration with Tuorlo, launches four international residencies to showcase and transform the kitchen into a space for\u00a0 research and exchange. The initiative stems from the belief that culinary culture should be accessible to all, expressed through a shared language in which Prosecco DOC acts as the natural thread\u2014an emblem of hospitality, conviviality, and openness to the world.<\/p>\n

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Giancarlo Guidolin, President of the Prosecco DOC Consortium, comments: \u201cThe Prosecco DOC Chef Residency is an unprecedented project for us. For the first time, we are placing Prosecco DOC at the centre of an international culinary residency program, where our sparkling wines\u2014already present in over 150 countries \u2014 becomes the meeting point between culinary cultures far removed from our own, while respecting the flavors and traditions of each. But what makes this project truly special is its generational dimension: bringing together great international chefs with young professionals means investing in the future, building a network of ambassadors for the region capable of bringing to the world not only the quality of Prosecco DOC, but the value of an open and curious identity.\u201d<\/em><\/p>\n

The project originates from the vision of Luca Genova, CEO and Founder of Tuorlo: \u201cWith the Chef Residency, we have transformed an editorial intuition into a tangible project. Conceived by Tuorlo, this format combines content, experience, and community, strengthening Prosecco DOC\u2019s positioning as a facilitator of cultural and convivial connections \u2014 while marking a new evolution for us: not just a media company, but a project platform with an international scope.\u201d<\/em><\/p>\n

A vibrant hub of ideas and flavors<\/strong> \u2013 From June to October 2026, the spaces of House of Mediterraneo will host four residencies, each lasting nine days. Each month, an international chef from one of four selected countries\u2014Brazil, the United Kingdom, South Korea, and Canada\u2014will work alongside ten young talents selected from leading Italian culinary schools and beyond. Applications are now open: chefs and young professionals interested in participating can apply through official channels.<\/p>\n

Brazil will kick off the residency calendar, with the participation of two resident chefs: Mauricio Zillo and Danilo Nakamura.<\/p>\n

Mauricio Zillo was born in S\u00e3o Paulo to a family of Italian origins. After earning a degree in business management and gaining experience in the banking sector, he chose to pursue his true calling and trained at Le Cordon Bleu in Paris. He honed his technique alongside renowned chefs such as Paul Bocuse, Alain Ducasse, Santi Santamaria, and Alex Atala at D.O.M. in S\u00e3o Paulo, as well as at Arzak in Spain.
\nIn 2011, he moved to Milan, where he developed professionally at Al Pont de Ferr under Matias Perdomo and later as chef at Rebelot. In 2020, during the pandemic, he relocated to Palermo to take the helm of the Gagini restaurant, earning a Michelin star in 2021. His cuisine is deeply rooted in Sicily, showcasing local and seasonal ingredients with technical precision and Mediterranean flair, in a continuous dialogue between his Brazilian heritage and the great European culinary tradition.<\/p>\n

Danilo Nakamura is a writer and consultant in the food and beverage industry based in S\u00e3o Paulo, specializing in mixology. His work explores Brazilian cuisine through the lenses of culture, technique, and contemporary consumer trends, with a focus on reinterpreting local traditions in a modern and international context.
\nHe has contributed to some of Brazil\u2019s leading publications, including Estad\u00e3o, Paladar, Adega, and DiVino, and manages a highly followed Instagram account (54.7k followers), where he shares insights into the world of food, drinks, and gastronomic culture. As a consultant, he has worked with some of Brazil\u2019s most acclaimed restaurants\u2014including A Casa do Porco, Oteque, Tordesilhas, and Jiquitaia\u2014all recognized for their contributions to the contemporary Brazilian culinary scene<\/p>\n

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The Chef Residency program, initiated by the Prosecco DOC Consortium, serves as a space for the exchange and transmission of gastronomic approaches and knowledge, where established chefs and young talents engage in dialogue, accompanied by Prosecco DOC bubbles and their international spirit. From the host country\u2019s gastronomic culture to cooking techniques, from menu development to the design of the overall experience, every phase contributes to the creation of an authentic exchange between visions and generations.<\/p>\n

Each residency concludes with a final dinner, collaboratively conceived and executed by the Resident Chef and the young participants. This invitation-only event will offer guests an immersive experience, enhanced by the creative setups of partner Tavolata and centred around dishes developed during the program, paired with different types of Prosecco DOC.<\/p>\n

The Prosecco DOC Consortium, together with Tuorlo, accompanies each event as a unifying element connecting territory, conviviality, and international openness.<\/p>\n

Participating companies:<\/strong>\u00a0Borgo delle Rose, Brilla!, La Marca, Maschio dei Cavalieri, Masottina, Mionetto, Perlino, San Simone, Villa Sandi, Viticoltori Ponte.<\/p>\n

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Launch at Milan Design Week<\/strong> \u2013\u00a0The official kickoff is set for April 22, 2026, in the midst of Milan Design Week: an exclusive dinner for 30 guests at Circus will symbolically kick off the entire project. The dinner will be led by Dmetro Sinclair, Executive Chef at Nora Gray restaurant in Montreal. Known for blending traditional Italian cuisine with a confident and conscious simplicity, and with over 15 years of experience in high-end kitchens\u2014including his time as Chef at the renowned Salle Climatis\u00e9e\u2014Dmetro brings to his cooking a personal vision rooted in simplicity and the pure pleasure of food.<\/p>\n

Schedule:<\/strong><\/p>\n