Executive Chef and Owner
Nostrano, Pesaro, Italy
By the age of 18, Stefano Ciotti had already worked with the greatest chefs in his home region of Romagna Italy, including Vincenzo Cammerucci, Gino Angelini, Silver Succi and Luigi Sartini, whom he worked for at the Taverna Righi in San Marino from 1992 to 1995. During his time at the Taverna, Stefano worked alongside Luigi in the restaurant, catering banquets and special events, such as the Eurotoques Foundation that attracts top chefs from across the globe.
By 1996 he had learned his trade and was ready for the challenge of working at the highly acclaimed, three Michelin star Ristorante Don Alfonso in Sant’Agata sui Due Golfi in the South of Italy, which provided Stefano with the opportunity to master the highly fragrant and colorful cuisine of the region.
In 1998, Stefano secured his first position as a chef at the Osteria della Miseria in Gabicce Monte, followed in 1999 to 2003 by a number of significant experiences working at events organized by Gianfranco Vissani. Stefano went on to work as the chef of the Hotel Michelangelo in Riccione, then the Armani Café in Paris and the Diana restaurant on Viale Ceccarini in Riccione—all of which played a crucial role in his professional development.
Since 2004, he has been the executive chef at the Carducci 76/Vicolo Santa Lucia restaurant in Cattolica, where he was awarded a Michelin star. In November 2012, he was asked to take the helm of the new URBINO DEI LAGHI “Restaurant and Pizza, Naturally” venue in the Tenuta Santi Giacomo e Filippo near Urbino. There, Stefano continued to present fresh twists on his cuisine, embracing traditional and authentic Italian flavors. He also introduced a first-rate concept for pizzas, joined by expert pastry chef Thomas Morazzini, which has been awarded the maximum “Tre Spicchi” (Three Slices) by the Gambero Rosso food guide. URBINO DEI LAGHI was also featured in the 2014 Pizzerie d’Italia guide to Italian pizzerias under the “Pizza Gourmet” category for the Marche region. He received another important accolade at the Identità Golose convention in Milan, where he was given the 2014 Birra in Cucina award by Birra Moretti for his use of beer in cuisine.
In July 2015, Stefano, with his wife Giorgia by his side, opened Nostrano di Stefano Ciotti in Pesaro, where he combines traditional methods and cultures to create his innovative modern cuisine. As Alain Ducasse said approvingly at Identità Golose: “c’est la solution!”