Pasquale Laera
Born in Puglia, but adopted by the Langhe: my passion for cooking started when I was a child, trying to learn the secrets of my grandmother’s recipes. After pursuing classical studies, I became aware that I wanted to play a leading role in the world of hospitality, so I enrolled in a culinary school.
I started working in my hometown, Gioia del Colle, and then traveled across Italy, learning different methods of kitchen management, beginning with Ottavio Surico. I then perfected my skills at the International School of Italian Cuisine (Alma) by Gualtiero Marchesi, where I met Antonino Cannavacciuolo, with whom I became sous chef. He was a true mentor to me, in cooking and beyond.
After several internships abroad during a journey around the world in search of the best flavors—working with Okamoto in Japan, at Geranium in Copenhagen—I moved on to Villa Crespi and then to the Boscareto Resort, where I became executive chef of the restaurant sector, including the La Rei restaurant, earning my first Michelin star.
Finally, came the challenge of Borgo Sant’Anna, where I earned another Michelin star, and now the launch of the new adventure of Lostu, where I oversee the operations.
GEORGE UTA
I’m not the chef, because I still don’t feel I deserve that title: I’m the cook at Lostu. My passion for cooking is deeply rooted in my childhood, in country life, and in the strong flavors of traditional peasant cuisine. If I think of a particular dish, my “petite madeleine” is the chicken liver stew that my grandmother used to make with a milk and flour béchamel sauce in Iepureşti, Romania, a small village near Bucharest where I spent the first years of my life. But the Langhe has been my home for more than fifteen years: this is where I grew up and where I’ve put down my roots.
I attended the Velso Mucci Professional Institute for Culinary Arts in Bra. Over time, I learned to know and love the products of this land, starting by cutting carrots. But my greatest fortune has always been to never settle for what I have… After various experiences, I began to understand the world of the kitchen, eventually grasping the meaning of a kitchen brigade and the value of hierarchy. I was determined to work with Chef Pasquale Làera at all costs, and I sent him my resume three times before he considered me: I followed him through different ventures, becoming sous chef at Borgo Sant’Anna, to now bring the Lostu project to life.
I am very curious and always seek new challenges, like the one we decided to take on here, following traditional recipes. With my apron on, I cook to offer those who visit us the pleasure of gathering together at the table.
VALERIA NÚÑEZ
For me, Piemonte was written in the stars: my first harvest was in Barbaresco, and along a non-linear path that allowed me to live experiences that enriched me greatly, the universe conspired to bring me here and now, for this new adventure with Lostu. I was born in southern Ecuador, on the coast, in a small village, and moved to Milan almost twenty years ago as a young girl. I dreamed of becoming a doctor until I discovered the Faculty of Agricultural and Food Sciences, with a degree program in Viticulture and Enology: it was love at first sight with the world of wine.
My great curiosity, along with a desire to explore new places and meet people, combined with a passion for travel and new experiences, led me to move across the globe over the years while continuing my studies. Always working in parallel, because life has never handed me anything for free. I harvested in Argentina and Chile, then moved to Sicily to work as an expert en vin, before relocating to France, first in Besançon, then in Beaune, in Burgundy, where I worked at the restaurant Les Popiettes, starting as a waitress.
Finally, a friend told me about this early-stage project in Piemonte that I could devote myself to… and here I am at Lostu, with the role of maître d’, ready to listen to you – because that’s what I do best – and to help you choose the right wines.
