Chef Sergio Mei e Hotel Sassongher. An extraordinary common history of excellence.

Chef Sergio Mei, Hotel Sassongher’s friend

There are friendships that bind more than others. A matter of feeling you would say. I think it’s that mix of empathy, style and harmony that make certain bonds something special. This is what connects us to Sergio Mei. A relationship of esteem, respect and friendship that goes beyond admiration for an extraordinary Chef who has marked the history of haute cuisine in Italy and in the world. We are honoured to know him and its innate search for excellence and who has made Chef Mei a unique food testimonial in the world.

A brilliant and humble man, capable of put together worlds of flavours and knowledge in a small bite spreading deep emotions with only a few ingredients. Able of making those who have the privilege to work with him experience greatness and team spirit. This is Sergio Mei, an extraordinary professional who has given a master’s touch to the Hotel Sassongher cuisine. A friend with whom we share style and care in hospitality, work and life.

We dedicate this interview to Sergio Mei, world-known chef, for the friendship and values that have united us for over 35 years. Thank you Sergio!

Francesco Morini
Hotel Sassongher Director – Corvara

Hotel Sassongher 5* Corvara — 5* Hotel Sassogher, Corvara – Dolomites, Italy.

Interview with Sergio Mei

From the Hotel Sassongher interview with Sergio Mei, first 1 Michelin Star award as Chef of a Hotel Restaurant in Italy, Executive Chef for the most authoritative restaurants in Italy and around the world, today a consultant and teacher in prestigious international schools. Hotel Sassongher’s friend for many years, he collaborates for private events and gourmet haute cuisine touch.

Who is Sergio Mei? “I’m a normal person, calm, “okay” as they say, who respects others and who feel I’m respected. I think I’m very humble, I often hear it said by those who know me. Above all, I define myself as a serious professional” .

Where does so much passion in the kitchen come from?

“Certainly from my roots in my beloved land, Sardinia. The first contact with the love of cooking comes from the bread that my father, a lumberjack, taught me to cook, and from the pleasure of conviviality and being good together, at the table “.

From Sardinia to the world

Chef, you took off from Sardinia soon….

“Yes, it’s true. Already at the age of 15, in 1967, I left for Milan with the desire to open up to great cooking. One night and I found work as a dishwasher at the “Toscana da Peppino” restaurant, and soon as assistant cook. apprentice in three prestigious restaurants in Milan: the Griso, the Biffi and the Savini.And finally, after my military service, I became a cook at the Griso restaurant.In 1973 I arrived at the Hotel Ristorante Cabina in Capriate (BG), where I met my wife and started a family. A place that has remained in my heart since I still live there now!”

We’re just getting started, aren’t we?

“Correct. Afterwards began the experiences at Hotel Adda in the province of Como and then from 1979 to 1982 I take on the management of the Hotel Restaurant Continental in Osio Sotto (Bergamo) together with two partners and friends, Franco Santambrogio – Campione Italiano Sommelier and Stefano Cardaci – First Maitre at the Hilton in Milan. In 1983 I began my experience as Chef at the Excelsior San Marco in Bergamo, then from 1986 at the Palace Hotel Casanova Grill – Ciga Hotels, with training internships in Switzerland and France and then Executive Chef”

1987. A star is born.

“1987 actually marks a turning point. At the Casanova Grill, the Ciga Hotel restaurant, I receive the prestigious award of 1 Michelin star as Chef of a Hotel Restaurant. It is the first Michelin star in Italy. As a matter of course, my career begins to grow, followed by 9 years of experience in Rome, Florence, Venice, Paris, and then India, Japan. In 1994 I joined the Four Season Hotel in Milan where I had the opportunity to travel the world in the various hotels of the chain. 21 years as Executive Chef “

Priceless experiences. What did you learn?

“Of course I learned classic international cuisine and its fundamentals. And then research, elaboration, excellence, without losing sight of the origins. I learned never to distort the identity of a dish, but to respect the originality and taste of a product. But above all as a man, cooking has taught me that human respect, with people and work colleagues, is the basis of everything”.

Team spirit? What is it’s value to you?

“The team spirit of a brigade counts for 99.99%. In my general idea in the kitchen there must be respect and the ability to discuss, share and help each other because the only common interest is to satisfy the customer. Education is also fundamental for me, for all my colleagues, from the dishwasher to the Chef. Many chefs of the Four Seasons in the world who have worked with me, still share and promote my vision and philosophy in the kitchen today. This is my bigger satisfaction”.

Chef Mei, what suggestions for the new generations?

“First of all, choosing the profession of chef only out of passion. And then applying yourself, putting yourself on the line, doing the right apprenticeship, continuously training and becoming capable of teaching without humiliating yourself. Falling in love with your job to make people who share the same passion fall in love with you. To give the best to the guest, our reference”.

Style, care, respect, quality, excellence. Universal values in the kitchen and in life.
Values that the Guest knows how to recognise.

Sergio Mei
friend of Hotel Sassongher, Corvara

Sergio Mei and Hotel Sassongher. Style and values.

“The acquaintance with Richard Pescosta of the Hotel Sassongher dates back to 1987 in Milan. We then met in Sardinia, at my house, eating pecorino cheese, olives and a glass of wine. A strong and solid friendship was born, never dormant. With the Pescosta family and with Francesco Morini today, we are united by the importance of style, care, the continuous search for quality and excellence. Universal traditional values in the kitchen and in life that I find at the Hotel Sassongher. Values that the Guest knows how to recognise.

Hotel Sassongher 5*. Excellence and quality.

Enjoy high-level culinary experiences in Corvara, in the heart of the Dolomites. Exclusive holidays with authentic traditional Ladin hospitality. Gourmet cuisine restaurant, excellence in tourism awarded #1 Italy’s Best Ski Hotel 2022.