Team
At the helm of Ristorante Serrae Villa Fiesole is Chef Antonello Sardi, who leads the kitchen assisted by a young and deeply motivated staff.
The Chef
Self-taught, born in 1980, our chef trained in Florentine and Tuscan cuisine and also proposes his origins in the dishes he creates.
With profound knowledge of the territory and animated by a visceral bond with nature, he uses local raw materials and self-produced ingredients: a philosophy that has been rewarded with the achievement of the Michelin Green Star for Sustainability in 2021 (in addition to the red Michelin star since 2019), the listing in the Michelin Guide 2024 as soon as he arrived at Serrae Villa Fiesole and, a few months later, the Michelin Star in the Guide 2025.
Antonello Sardi’s cuisine is refined, creative, attentive to details, capable of looking at innovation while keeping in mind the teachings that tradition gives us.
The dishes offered are the result of a path marked by strong and continuous attention to detail: the choice of suppliers, the careful selection of ingredients, the mastery of cooking techniques, the ability to plate but also the correct management of inventory and the supervision of the kitchen staff.
The Sous Chef
Olga Iuliucci is Chef Sardi’s right-hand woman.
Young and talented, she has worked for several Michelin-starred restaurants in the area.
“Perseverance and determination! This is the only way to achieve certain goals!”
The Pastry Chef
Ludovica Dellaria’s talent has grown with her experiences in important luxury hotels and gourmet restaurants.
“For me, pastry is attention to detail and memory, because every dessert I make has an element inside that connects me to my childhood.”