Born in Varese, from 1991 to 1993 Silvio Salmoiraghi worked at Locanda del Lago, 1* Michelin restaurant on the shore of Lago Maggiore, where he develops his skills regarding lake fish cooking.
The first milestone dates 1993-1994 when he is hired in the cuisine of the maestro Pietro Leeman at Joia restaurant in Milano, the first vegetarian Michelin star restaurant of Italy where his views of fine dining will be utterly challenged and reshaped.
From 1995 to 1999 he works with Gualtiero Marchesii, the founding father of modern Italian cuisine, in his restaurant, where he climbs the kitchen ranks until he is nominated sous chef, and then chef of Gualtiero Marchesi’s restaurant “Il Lotti”, in Paris, where he gains the restaurant first Michelin star.
From 2001 to 2002 he moves to Japan to work with the great master Kyomi Mikuni at Hotel de Mikuni in Tokyo, 3* Michelin stars. During his experience in Japan he attends the Japanese Fugu (puffer fish) cutting school and stars working in the sushi bar, the first European to be allowed to do so by chef.
Between 2003 and 2004 he moves to Dublin to work at “Chapter One”, gaining a Michelin star in the same year.
In 2004 Silvio Salmoiraghi is called back to Italy by maestro Marchesi to oversee the opening of ALMA International Italian Culinary Institute, where he teaches the next generation of Italian Michelin star chefs.
Between 2005 and 2007 he he starts training for the Bocuse d’Or. The culinary competition is held in January 2007 in Lyon and sees chef positioning himself in the shortlist of the 10 best chefs of the world.
In 2008 after maturing the decision to open his own restaurant he goes back to his hometown of Fagnano Olona, a few minutes drive from Milano.
Acquerello restaurant is born in that same year and through great toil and determination it becomes a point of reference for the Italian culinary panorama, gaining its first Michelin star in 2014 and being ranked since 2015 among the 10 best Italian restaurants. Here is where Chef Salmoiraghi, together with his business partner chef Choi, implements and builds his vision for a new modern Italian cuisine.