“A life without research is not worth living”: this is Stefano Novello’s motto.
He began his journey at Locanda Locatelli in London, working alongside and drawing inspiration from Giorgio Locatelli and other great chefs.
In 2007, he made his debut in the brigade of renowned Chef Marcus Weiring at Gordon Ramsay’s 2-Michelin-starred Petrus restaurant.
After two years of hard work and dedication, he flew to Australia to experience a diverse culinary culture. The Australian experience led him back to Venice as a technical and organizational consultant, creating menus, redesigning kitchens, and reorganizing staff. He refined these skills at Polo Spa, taking on the role of Chef for research and development of food products using innovative techniques. These experiences were fully applied at the Venetian restaurant Oliva Nera, contributing to its current reputation.
From December 2021, he took over the reins of the kitchen brigade at Bistrot de Venise.