Interview: Charles Pearce on his culinary vision at Nordelaia
Kent-born chef Charles Pearce is the Resident Chef at Nordelaia, a boutique hotel housed in a restored 800-year-old farmhouse in Piedmont. Bold and boundary-pushing, Pearce has quickly made his mark on the region’s food scene, challenging tradition with a modern, vegetable-led approach.
At Nordelaia, he oversees the hotel’s entire culinary offering, with the crown jewel being LORTO, an experimental fine-dining restaurant whose name, meaning The Vegetable Garden, reflects both the restaurant’s abundant kitchen garden and trusted producers in the area. Here, Pearce crafts dishes that are vibrant, surprising, and proudly meat-free, a radical departure in a region famed for its meat-dishes.
By daring to go against the grain, the British chef has not only won over a loyal base of curious locals but has also redefined what fine dining in Piedmont can look like. In our interview, Pearce explore the roots of his culinary passion, the inspiration behind LORTO and how he’s reshaping tradition.
When did you first fall in love with cooking?
I’ve always been surrounded by cooking: my dad’s a keen baker, constantly making cakes and fresh bread, while my mum, having lived in Naples as a girl, filled our home with Italian-style meals. I was always involved, peeling and preparing vegetables for soffritto for tomato sauce and ragù. So, from as far back as I can remember, I loved being in the kitchen. But the first real spark, the moment I knew for sure, came with my first experience in a Michelin-starred restaurant at 16 years old, a proper eye-opener.
How would you describe your culinary style?
Chameleon-like, because I’m always adapting to where I’m working. I let the region and the season lead the way, thanks to our glorious garden. My style is unapologetically vegetable-forward, sustainable and local. Minimal fuss, maximum flavour. I don’t believe food should be overcomplicated or a riddle; it should simply be tasty and prepared properly.
What is your culinary vision for the menu at LORTO Nordelaia?
Simple: shake up Piedmont. So many local restaurants stick to the same old meat-heavy classics, just dressed up for fine dining. I wanted LORTO to be the opposite: vegetables and fish take centre stage, meat’s off the menu entirely. It’s a bold move, but it’s working a treat. Locals come to us for a breath of fresh air, they’re curious to see what we’ve been cooking up.
Do you have a favourite dish on the menu?
Right now, it’s got to be our potato risotto. It’s a classic risotto, but made entirely with vegetables. We dice local potatoes into tiny grains, simmer them in a broth made from their own roasted skins, then finish with an acidic lemon butter and a local parmesan-style cheese. We also have variations, like with clams, spicy chilli oil and a grating of cold-smoked cured tuna heart to finish.
What is the most important lesson you’ve learned during your career?
Less is more, let the ingredients shine, not the chef’s ego. And on a personal note, being a good leader matters. If you look after your team, teach them, and keep spirits high, everything else falls into place. A happy kitchen is a productive kitchen, even when the heat is on.
What are the biggest challenges faced by the hospitality sector at the moment, and how are you tackling them?
Staffing, hands down. I’ve been lucky to keep my core team together for four years (with a few new faces). The trick? Value your people, help them grow, and give them real reasons to stay motivated. It’s all about building a team, not just filling positions.
Which chefs have inspired you during your career?
From the UK, Simon Rogan is a real inspiration, his farm-to-table ethos is second to none. Beyond Britain, Ferran Adrià’s revolutionary techniques changed the culinary landscape for all of us. And in Italy, Niko Romito’s approach is simply brilliant.
Which new sustainability initiatives are working well for you at the moment?
We’re blessed with a bounty of local artisans, growers, and farmers, so there’s no need to import. Our own garden and having two restaurants under one roof mean we can close the loop on lots of preparations. Less waste, more taste.
What’s next on your project wish list?
Italy is home for now, but I’d love to do something back in the UK before too long. Never say never!
What is your favourite dish, and who cooks it?
Easy: my mum’s ragù, a hunk of crusty bread, a grating of Parmesan and a generous splash of extra virgin olive oil. Pure comfort, pure love.
