Valerio Serino

Gastronomic history is full of examples of chefs who embarked on professional careers away from the culinary world, only to discover their true vocation. In the Michelin Guide alone, we can find ex-bankers, ex-engineers, ex-diplomats and even professional ex-skaters, to name but a few. A similar story is that of Valerio Serino, born and raised in Rome, who before turning to gastronomy worked in the aviation industry - a career that has little to do with the culinary arts. His personal revolution came in 2012, when he followed his future wife and business partner, Lucia, to Copenhagen, where she was about to embark on a master's degree in architecture. 
In the heart of the new gastronomy, Valerio's original talent began to grow, like a seed planted in fertile soil. Initially, he and Lucia opened an artisanal pasta stand, Il Mattarello, in the bustling Torvehallerne food market, quickly gaining a solid following among the locals. Not wanting to stop at the initial success, Valerio embarked on a thorough research of culinary techniques and flavour combinations. From the beginning, he and Lucia had a strong focus on the environment, and the concept of zero waste has always been an integral part of their restaurant philosophy.  Passion multiplies all knowledge, and so, in just a few years, Valerio, whose first gastronomic training dates back to his grandmother's aprons, has developed a style of his own: original, minimalist, highly creative and visually expressive. The time had come to bring this passion and talent to a wider audience. In 2017, Valerio and Lucia's dream came true with the opening of Tèrra, a restaurant that quickly earned prestigious awards, including the Michelin Green Star, 3 forks from Gambero Rosso and 3 circles from the 360 Eat Guide. 
Valerio's aesthetic is natural, not defined by an academic path, but earned through an almost Japanese respect for local products, craftsmanship and creativity. In times when authenticity is sought, this is a precious gift. The presentation of the dishes reflects this minimalist elegance, which is not sterile, but combines soul and precision. Tèrra is a hymn to the richness of nature, with all its wabi-sabi beauty, and Valerio's cuisine is an edible expression of this philosophy.