Treviso-born Tino Vettorello has become synonymous with innovation and quality in gourmet cuisine. From an early age, he followed in his father’s footsteps in the restaurant business, treasuring his teachings about paying the utmost attention to raw ingredients and showing respect for the land.

Thanks to his extraordinary entrepreneurial skills, he became the chef of one of Treviso’s most important restaurants at just 22 years old, and his rise has been unstoppable ever since. He first opened Al Traghetto, now known as Tino Traghetto, a trattoria on the banks of the River Piave, which quickly became a landmark for prestigious culinary events. He has diversified his business activities, opening gourmet restaurants abroad and earning a place on Forbes’ list of ‘100 Italian Food Excellences 2024’. In the kitchen as well as when organising events, Vettorello personally oversees every project with genuine passion.

He has been the manager and official chef of the Venice Film Festival’s catering areas and Terrazza Biennale for 15 years. Many actors and actresses, such as Brad Pitt, George Clooney, Penelope Cruz, Meryl Streep, Michael Caine, Michelle Pfeiffer, Lady Gaga, Monica Bellucci and Pierfrancesco Favino, have tasted the dishes prepared for them by the chef during the various editions of the Festival, including “Nel Blu dipinto di Blu”, spaghetti with squid ink and blue crab, which they greatly appreciated! He has also contributed to the Berlin and Cannes Film Festivals and cooked at the Winter Olympics in Vancouver and Sochi, the World Aquatics Championships in Rome, the World Championships in Fencing in Catania and the America’s Cup in Naples and Venice. In doing so, he has become an ambassador for Italian cuisine and Venetian tradition around the world. He has also brought the culture of his region to Klagenfurt in Austria, where he opened the Osteria Veneta in 2023, and to Kazakhstan, where he opened a Prosecco bar. He is currently the head chef at Tino Gourmet restaurants, which have locations in Villa Soligo in Farra di Soligo (in the Valdobbiadene hills) and in Tino Jesolo. The latter is part of the Stay Michelangelo resort, which is located in the picturesque Pineta and overlooks the mouth of the Piave River. It is situated a few kilometres from the Gulf of Venice and is also managed by the chef himself. An experience at Tino Gourmet in Villa Soligo offers much more than just a stopover in the Prosecco DOCG hills. This splendid 18th-century historic villa, which has been renovated and transformed into a charming hotel equipped with every comfort, is set against the backdrop of a UNESCO World Heritage Site that is becoming increasingly famous around the world. Tino Gourmet in Villa Soligo is located in a separate wing of the villa. Since opening in 2020, the restaurant has become a must-visit for admirers of Vettorello’s cuisine. Meanwhile, Tino Jesolo — which offers more than just a dining experience — has entered the heart of the summer season, reaffirming its dedication to Venetian culinary traditions and the sea. As always in Tino Vettorello’s kitchen, the focus remains on the raw ingredients: fresh fish from the market, vegetables from the Cavallino gardens, oysters from the Rosa del Delta del Po, local scallops and canestrelli, blue crab and sea bass from the Valle del Lovo farm in the Marano Lagoon in the upper Adriatic. These are complemented by prawns from Mazara del Vallo, Croatian scampi, blue lobster, and tuna and salmon, all prepared in a way that enhances their natural flavour. Raw fish remains the emblem of Tino Jesolo’s identity.

The menu features the Gran Crudo di Mare, a rich selection including oysters, shellfish and carpaccio, alongside other carefully prepared raw dishes. There is also ample space given to tartares and classic seafood creations with a contemporary twist. Additionally, the dockyard aperitif featuring raw fish dishes is ideal for those who wish to begin their evening with a light yet refined option, while enjoying the view of the Piave river estuary from the terrace.