Fresh ingredients, new ideas

The art of fine dining 

He stands in his domain, the kitchen at Hotel Alpenblick, passionately experimenting with his latest creations. With a keen sense for Alpine cuisine, he combines traditional recipes with a touch of Italian dolce vita flair. Each dish is a harmonious blend of regional ingredients and Mediterranean influences, taking guests on a culinary journey through the Alps and Italy. His passion for fresh, seasonal produce can be enjoyed with in every bite. Who are we talking about? Our head chef of course, Filippo Zoncato. Would you like to get to know him better? Then be our guest!

Ciao Filippo, thank you for doing this interview with us. You grew up in Vicenza, in your parents' trattoria – sounds like a very classic start in the hospitality industry. What can you tell us about that time?

"It was a wonderful time, full of memories, and probably the starting point for my passion for gastronomy. But I realised early on that I wanted more than just to stay in the family business. The world of gastronomy is vast, and I always had the urge to explore new things and constantly evolve."

You attended and graduated successfully the hotel school in Vicenza. Did you pack your bags right after and set off on your way?

"I certainly did. After graduating, I wanted to gather as many different experiences as possible. I was hardly ever home, always on the move, working in new kitchens, discovering new things, and soaking up as much knowledge as I could. I was drawn to the wider world."

One of your stops was the renowned "Cipriani" in Venezia. How do you remember that experience?

"Cipriani was a fantastic opportunity after school. It opened many doors for me. After that, I worked in various Michelin-starred restaurants and 5-star hotels – and that was exactly what I was looking for. The precision, the high standards, the pursuit of perfection in fine dining fascinated me."

You then worked at the Vigilius in Lana from 2017 to 2022 ...

"Vigilius was an essential stage for me. Staying in one place for five years says a lot about me, haha! But it was a great time, everything just clicked. It was a period where I grew both professionally and personally."

And you've been at Alpenblick since last year – how does that feel?

"Amazing! I’m back in a place where I can really set the tone and bring in new ideas. It's exciting and challenging – exactly what I love."

Your cuisine is known for its finesse. What’s behind your culinary concept?

"My cooking is light, colourful, seasonal, and above all, creative. It’s important to me that my dishes constantly evolve and never stand still. Seasonality plays a big role – nature sets the rhythm, and I adapt my dishes accordingly. Local sourcing is extremely important to me: I love working with the best ingredients from the region. And, of course, technique matters too – my team and I are meticulous about cooking times, preparation, and storage. Everything has to be perfect."

Where do the products* you use at Alpenblick come from?

"The ingredients I use come primarily from the local region. That is very important to me, also for sustainability reasons – short transport distances help protect the environment. For example, our cheese and dairy products come from the Caseificio Sesto. We source meat from farmers and butchers in the area, such as the Steinmetz farm butchery in Sesto, and our fruit and vegetables also come from local producers.

*read also here

And is there an area where you particularly love to get creative?

"Oh, definitely with the starters! That’s where I can really let my creativity flow. But I also enjoy the main courses. However, my real passion is desserts – especially ones that aren’t typically sweet. I love integrating vegetables into desserts and creating something unique. I call them ‘dolci non dolci’."

Speaking of home, what inspired you to become a chef? Was there a particular moment that sparked your passion?

"Yes, it started early. When I was about 9 or 10, I often ate at home or with my cousins. Those shared meals and delicious dishes fascinated me. I wanted to create something that tasty myself. By the time I was 12, I knew I wanted to be a chef. From that point onwards there was no turning back."

That sounds like real passion! How big is your kitchen team at Alpenblick?

"We are a small, tight-knit team – seven chefs and two dishwashers. Everyone brings their heart and soul, and you can feel that in the atmosphere and, of course, in the food."

Do you have a motto that defines you and your work?

"I don’t have a set phrase, but for me, it’s all about the passion for what I do. I love working with heart and curiosity and always trying out new things. There’s no standing still for me."

How do new dishes come about in your kitchen? Where do the ideas come from?

"I find inspiration everywhere! I often eat out and get inspired by all sorts of flavours. A lot also comes from memories of the dishes my parents made in their trattoria during my childhood. I take those traditional recipes, reinterpret them, give them a modern twist, and bring them back to life in a fresh, refined style.  And then, I read a lot and exchange ideas with colleagues – the diversity of cuisine is endless, and that excites and motivates me to keep creating new things."

You have some exciting ideas for the Alpenblick kitchen! Which culinary trends are you following right now?

"Absolutely! My biggest passion project is creating our own garden where we can grow herbs and vegetables. That way, we always have the freshest ingredients on hand. I also want to expand Alpine cuisine and develop a concept that spans from the French Alps to Slovenia. I aim to elevate Alpine gastronomy to a new level, with a focus on regional products."

That sounds like a wonderful vision! Do you have a signature dish that you love to prepare for your guests or even for yourself?

"Oh, that would definitely be risotto! My favourite is a combination of olives – which remind me of my homeland – pumpkin, rosemary, and quail. It’s a dish that brings love and memories to the plate."

Do you have mentors or role models who have shaped your career?

"I’ve learned something from all the chefs I’ve worked with, and I’ve developed my own style from that. I don’t have one specific mentor, but my core principle remains: to cook good food based on culture and tradition. Those aspects are so important – they should never be forgotten."

And what’s something that can never be missing in your kitchen?

"Thyme and apple cider vinegar. Those two ingredients are essential to me – they bring freshness and depth to every dish."

Are there places, people, or experiences that inspire your creativity?

"There are special places I like to go where I can let my thoughts wander and find inspiration. But I prefer to keep those as a little secret, haha!“ 😉

Thank you so much for the chat, Filippo!