Vittorio Colleoni is the new executive chef of the PBH hotel group and responsible for the new menu at the Tasca da Memória restaurant, located at the Wine & Books Lisboa hotel. Vittorio combines fusion cuisine with Portuguese culture, enhancing the gastronomic experience.
At the age of 38, this Italian chef already has a Michelin star on his CV, earned for his work at the San Martino restaurant, in Treviglio, in the Lombardy region of northern Italy.
Collaboration with the PBH group is ongoing with the creation of the new menu for the Tasca da Memória restaurant, located in the elegant and intimate Wine & Books Lisboa. After growing up at the family restaurant San Martino – at the time in the hands of his father, who was also a chef -, Vittorio perfected his culinary techniques at the service of reference kitchens in the gastronomic panorama, with emphasis on passages in the emblematic Martín Berasategui restaurants (three Michelin stars, located in Lasarte-Oria, in the Basque Country) and El Celler de Can Roca (three Michelin stars, in Girona, Catalonia). Vittorio Colleoni’s journey also took him to the United States, where he worked at the Alinea restaurant (three Michelin stars in Chicago) and at Eleven Madison Park (three stars in New York).
Back in Italy and very familiar with the stars, Vittorio took over and raised the level of the family restaurant San Martino, winning a Michelin star in 2013. It distinguished itself by its commitment to fish dishes, but not neglecting the classic favorite dishes inherited from your father. The next project saw the opening of Marelet – Locanda e Osteria Contemporanea, its own, more versatile space, also located in the city of Treviglio.
Once in Lisbon, Vittorio Colleoni now proposes to reinvent the concept of ‘tasca’ in a five-star hotel, raising even more the level of the Tasca da Memória restaurant to a fine dining experience, surprising and offering all customers a discovery unique cuisine.
“I was literally born in a kitchen: my grandfather and father were both cooks, and I played as a kid in the kitchen of our family restaurant. I can say that the passion for gastronomy was born within me and I accepted, without hesitation, the challenge that the PBH group threw at me, because I believe that Portugal is very fertile ground for my style of cooking. I am someone who gives total priority to the origin and freshness of the ingredients, someone who believes that respect for each ingredient, throughout the cooking process, is essential to extract the best aromas and flavors”, says Vittorio Colleoni.
“I want to move away from the definition of ‘Traditional Italian Chef’. I am above all a person who likes to innovate and adapt to the best local ingredients.” concludes Vittorio Colleoni.
The Tasca da Memória restaurant, with a decoration and interior design project by the architect Joana Saraiva, is located at Travessa da Memória 62, in Ajuda, next to Belém, in Lisbon, and is open daily to the general public, from Monday to Sunday. The space also has a terrace and bar service.
In addition to the development of new projects, the collaboration of chef Vittorio Colleoni will soon be extended to other units of the PBH group, a reference in luxury tourism in Portugal that is also present in the catering sector, with several restaurants, such as Mamma Mia (Madeira) or Primadonna (Algarve) and the already mentioned Tasca da Memória.
