Born in Putignano, a very important village in Puglia, famous for it's carnival, which is one of the oldest in Italy, Pino Lavarra is one of the most important chef in the campania region.

He arrived at Palazzo Sasso in 1997 for the opening of the amazing hotel situated in Ravello. Today you will find Pino organizing his excellent team in one of the "IN" restaurants of the Amalfi Coast, the "Rossellinis".

His passion started when he was only a boy: in fact, Pino Lavarra spent his childhood in the kitchen of his infants school, as his mother was the school cook, and it was here that he got a taste of the passion for cooking, amazed at the way that his mother worked, cooking simple foods, but done with love and dedication.

The transformation of the dainty ingredients and amazed at the end results, dumbfounded by the work involved and the love and dedication applied in the kitchen.

At the tender age of 14, Pino decided to study in the Catering school in Castellana Grotte, to learn the techniques and basics of the local regional dishes, while during the summer months he worked in local restaurants and pizzerias in Puglia to gain more experience.

The passion for the other type of culture cooking, forced him at the age of 20, to leave Italy, first in Germany where he worked for 2 years in a well known restaurant in Monaco, and finally onto England.

It was in London where he started his working career at the "Stafford Hotel" and started taking notes of international cooking, remaining for 2 years until affronting a new and important experience, the opening of the "Regent Four Season Hotel". Contributing his knowledge with the chef Paolo Simeoni in developing the restaurant "The Dinning Room" creative Italian cooking, gaining national recognition. After 3 years, Pino was in search of new incentives and decided to collaborate of the reopening of "Toto's Restaurant", a prestige fine dinning restaurant, located in Knightsbridge, London. For Pino, this was one of the best times of his life spent in London, as he had also learnt the English language, and enjoyed the charming and refined atmosphere and the international jet set circle.
But Pino had already spent too much time in London, and the passion for Asia was too much.

In may 1996, his dream came true. He transferred to Malaysia at the Penang Mutiara Beach Resort, belonging to Singapore Mandarin International Group. In Asia, he had the possibility to broaden his knowledge of spices and aromas, cultures and oriental techniques that today enriches his creations.

In 1997, Anthony Genovese, a well known Italian chef, and an old friend, brought him back to Italy to open a new 5 star deluxe hotel situated in Ravello on the charming Amalfi Coast. Pino fell in love with the Mediterranean aromas, the unmistakable flavours, and the natural produce that contributed, even today his style of cooking which is incomparable.

During the winter of 1998, he went to Oxford, to the well known restaurant "Le Manoir Aux Quat'Saison. Entering into the world of Raymond Blanc, a very prestige ambience recognized internationally for it's gastronomy, where he had improved his culinary talent in the role as Sous chef.

The turning point of his career, so rich in experience and important stages, brought Pino to lead as an executive chef with a team at the restaurant "Grissini" of the Hyatt Carlton Tower of London. Contributed experience on the management, technical organization and administration side as well as the gastronomy talent.

But the desire to return to his beloved Italy becomes reality very soon, as in January 2001, Pino came back to Palazzo Sasso as an Executive Chef.

The magical place, the amazing views that "Rossellinis" offers, the style of a creative menu based on the traditional land, brings him daily to create delicious fine plates for those who want to taste the traditional gastronomy.

The magical touch of Pino can bring seduction to his fellow guests with a mix of innovation and tradition, finding the right balance elaborating his classical Neapolitan recipe alternating on a Menu, more creative, while containing in itself all the experience matured during the years.

Recognition comes soon, and the national and international press, uncover his talent as a young chef.

In 2001, Pino received from the American Academy of Hospitality sciences, the recognition of "One of the Best Chef in the World" and also the Italian Guide start to express their gastronomic critics and in November 2002 "Rossellinis" took the prestige culinary award, One star Michelin.

In November 2003 "Rossellinis took the award from another prestige guide "Veronelli" with a star, while in January 2004, he received a 100/100 category from the Condé Nast Traveler " The best by Food Europe".