Chef Sergio Vineis embarked on a career path that was completely different from his high school and university studies. His innate passion for cooking led him to experiment at home with cooking techniques, to seek out quality products and to try out unusual combinations. In 1985 he opened his first restaurant, Le Tre Vedove in Biella, offering ethnic and vegetarian cuisine, at a time when this was still unheard of in Italy. Since then, his style has evolved, but the meaning given to the word tradition has never changed, remaining anchored to the idea that typical local dishes should be adapted to the global social context. Traditional recipes are just a nest from which to take flight and come up with new solutions.
This is perhaps why Sergio Vineis was awarded a Michelin star in 2003: a goal achieved through hard work, study and dedication, facilitated by his innate creative genius and his desire to transform a dream into a real project to be shared with his son.
Simone Vineis, born in 1990, followed a specific school education, then went on to study the subject in depth and gained some important experience in noble gourmet places: Pino Cuttaia's La Madia (himself a pupil of Sergio Vineis), Marco Sacco's Piccolo Lago and Matias Perdomo's Pont de Ferr in Milan. A stellar curriculum, but it is at Il Patio that he is somehow making the real leap to excellence, improving on the spot the design of dishes, applying innovative cooking techniques, maturing his creative vein and building a common language with his father.
