Chef Francesco Costantini
The Fire Within
Francesco doesn't cook to please everyone.
He cooks to express who he is.
Every dish is a statement of intent. Every flavor is a statement of purpose.
His cuisine doesn't pander or try to please; it speaks with character.
Francesco chose charcoal grilling because it’s the real deal.
Because you can’t cut corners with fire: either you know how to cook, or you burn everything.
He chose Sardinia because here, the ingredients speak for themselves: sheep, lamb, bottarga, olive oil, and cheeses.
And he chose to develop his own philosophy based on sincere choices: to use what grows well here, and to seek elsewhere what is better elsewhere.
Not just because it's trendy.
Not for ideological reasons.
But for the sake of consistency. For the sake of taste.
Having trained in renowned kitchens, he is now forging a distinctive, intense culinary identity that is uniquely his own.
A signature you can recognize even without knowing the name.
Because what he puts on the plate is character, not just ingredients.
Becoming a chef has never been just a dream, but a true calling.
From a very young age, our chef nurtured a passion for cooking, amid burnt dough and laughter with Grandma Evelina, his maternal grandmother. From those early experiments at home to bold dishes that combine oysters, lemongrass, bell peppers, and charcoal, his journey has been a crescendo of experiences and discoveries.
After earning a degree in DAMS, he decided to follow his passion for cooking. Thus began his journey into the world of fine dining, landing at Siriola, where he worked alongside Matteo Metullio as a commis chef. But that was just the beginning: years later, having gained solid professional experience, he returned to the kitchen alongside the same chef, this time as Junior Sous Chef, in the very year the restaurant earned its second Michelin star.
A pivotal chapter in his career was the time he spent working alongside Cristina Bowerman. To him, she was not only a great chef but also a true mentor and a surrogate mother. He learned everything from her: how to lead a team, the importance of research, and the need for precision in his work. He became a key member of the kitchen staff, and together they embarked on seven international trips, exploring cultures, techniques, and flavors from every corner of the world.
After traveling throughout Italy and enjoying a rich and varied array of culinary experiences, he enthusiastically embraces the new challenge at La Gardiana: here, charcoal is not just an ingredient, but an art form. The Josper oven becomes his trusted ally on a culinary journey he can’t wait to share with you.
Alessandro Liotti
Sous Chef
Born in 1996, he has always had a passion for cooking.
As sous chef at La Gardiana and Francesco’s right-hand man, he has been working alongside him for five years now.
In addition to Francesco, he has considerable experience that has led him to this important position. One of his most significant achievements is undoubtedly his work alongside the Michelin-starred chef Fiorenzo Perremuto of *
*. Together, they have successfully combined precision and aesthetics.
For him, cooking isn't just a hobby—it's a way of life.
She works in the kitchen, goes to the market, and cooks and experiments at home and on vacation—in short, food and culinary exploration are her life.
This approach to his craft allows him to improve day by day, and his dedication is reflected in the dishes you’ll find on our menu.
Carlo Spinola
Pastry chef
Experience, elegance, and a perfect balance of flavors have always been what sets Carlo’s work apart and showcases his skill.
With a rich and varied background, his most significant experiences came working alongside Gordon Ramsay and Oliver Glowing. They helped Carlo hone his skills and become the great pastry chef he is today.
Despite his many years of experience, he never stops challenging himself, always on the hunt for the perfect touch, rolling up his sleeves with the same enthusiasm as a young man taking his first steps in the field.
You're in for a treat with her desserts.
