Meet Leonardo Viola, the Italian finalist of Chef Balfegó 2024

The jury for the semi-final of Chef Balfegó Italy 2024, made up of Paolo Casagrande (Lasarte***), Francesco Apreda (Idylio by Apreda*), and Riccardo Monco (Enoteca Pinchiorri*** ), selected Leonardo Viola (A-Spurcacciuna – Savona) as the winner, with Andrea Politano (Il Cenacolo Osteria), Giuliano Fusaro (Terrazza Duomo 21), Dennis Bernabei (INEO), and Luca Pessina (The Sanctuary) also competing for the title.

Leonardo started his professional career in 2015 in Melbourne, Australia, followed by a stint in Malta in 2017. He returned to Italy in 2021, first in Rovereto and then in Savona in 2022, where he started as a station chef at A-Spurcacciuna.

Leonardo is currently sous chef at this popular gastronomic venue run by chef Simone Perata, located in the seafront Mare Hotel.

The fine dining restaurant is open all year round and offers a very interesting tasting menu with dishes bursting with Italian and Mediterranean flavors.

Dishes prepared with Balfegó Bluefin Tuna are a permanent feature on the menu. Diners can currently sample the chef’s Millefeuille of Bluefin Tuna, Foie Gras, Nori Seaweed, and Valleggia Apricot Umeboshi, an exciting dish featuring a masterful contrast of flavors, with tuna as the star of the show.

Leonardo is a self-proclaimed lover of Bluefin Tuna, and with his characteristic humility, he is proud to represent his country at such an important event where he is determined to do everything he can to produce the two best dishes in the competition.