"I always put raw materials in the center to enhance the naturalness and freshness of the primary foods, absolute principle of all my food."

After initial educational experiences on cruise ships and in starred restaurants, Walter Zanoni joined the Four Seasons in Milano and then has been Executive Chef at the Hotel Palazzo Arzaga in Calvagese della Riviera, Italy from 2001 till 2009. Continually working in catering establishments of high standards on the Garda coast, he has always been talented in proposing innovation while respecting tradition. He is major in different areas, such as local cuisine, healthy food as well as processing techniques on pasta; in 2004, he has joined forces with CAST Alimenti coaching courses in higher education for chefs.