Telling my story is always thrilling—especially when it has been lived with great passion, humility, and that touch of mischief that never hurts.

I was born in Rome on August 27, 1977, and soon after moved to beautiful Umbria, to Civitella del Lago in the municipality of Baschi, where in 1963 our family business began.
From the age of 12, I started to live and breathe the restaurant, drawn immediately to the dining room. My parents were my only true mentors, guiding me through all the excellences, peculiarities, and challenges I might encounter along the way.

My apprenticeship began at my grandfather Mario’s restaurant, Il Padrino, where service was attentive yet immediate and informal, and the guests to be served were many. As my training progressed, my father gave me the opportunity to move forward and express my passion in the famous red room—“Vissani”—which until then I had only glimpsed through its glass doors. Naturally, the atmosphere at Vissani was different: service was, and still is, based on maximum attention to the guest, courtesy, availability, but above all knowledge, discretion, and humility.

At one point in my professional growth, I decided to expand my skills and moved into the kitchen, where I rotated through the stations to truly understand what fine dining meant: selecting raw materials, preparing mise en place, cooking, organizing a menu, and communicating it with passion. For nearly two years I worked alongside my father in the kitchen, and thanks to him I traveled the world, enriching my background with extraordinary international experiences and encounters with outstanding professionals. After this intense period, I returned to my first love: the dining room.

By then, my preparation had reached a higher level. I had come to understand the depth of research behind every detail and how it needed to be communicated to our guests. I also learned where to focus to elevate service in the dining room—an aspect both central and challenging today. Passionate about wine, in 2002 I enrolled in sommelier training, and in 2003 I earned my professional sommelier certification, completing the third level at the Hilton in Rome, a training hub renowned for both quality and excellence.

In 2005, the Vissani Evolution began, driven by my vision: the creation of Casa Vissani, starting with the jazz room, a space dedicated to informal after-dinner experiences with desserts, spirits, chocolates, teas, infusions, and coffee. It conveyed a natural sense of familiarity and hospitality that elevated the entire structure and team—something that still resonates today. The following year came the Hotellerie, with seven beautiful rooms, and in 2007, the fully renovated and modernized wine cellar.

That same year, the first major awards arrived: in 2007, Best Maître from the Sole 24 Ore Restaurant Guide with Davide Paolini; in 2009, once again Best Maître with Paolo Marchi of Identità Golose; in 2011, Best Maître from L’Espresso thanks to Enzo Vizzari; and again in 2011, the Montresor Award for Best Maître.

Today, I continue to lead the family business as Sole Director, always in close dialogue with my father Gianfranco Vissani. Together, we seek new emotions to offer our guests, through a constantly evolving range of experiences based on the continuous search for the finest products, hospitality, creativity, modern techniques rooted in ancient flavors, and the ability to convey both pleasure and a sense of place with elegance and charm—the true ingredients of excellent dining.

I am, therefore, a man of the dining room, driven by the joy and enthusiasm of guiding guests toward the best choices, and constantly striving for perfection—my greatest motivation to always do better.

Areas of expertise:

• Development and consulting for restaurants and venues
• Consulting on dining room service
• Event organization and management
• Creation of wine lists and promotion of local terroir
• Public speaking in the field of fine dining
• Communication and advertising campaigns for the world of gastronomy