Hot off being named among Forbes Italia’s Most Powerful Chefs 2026, we talk to Hotel Eden’s Executive Chef Salvatore Bianco, who oversees Michelin-starred restaurant La Terrazza, rooftop eatery Il Giardino Ristorante and the property’s Taste Society series, which brings together Italy’s celebrated chefs for exclusive collaborations throughout the year.

In our interview, Bianco discusses his relentless pursuit of knowledge, early training under Gualtiero Marchesi and future plans alongside the Dorchester Collection.

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When did you first fall in love with cooking?

To be honest, I wouldn’t say that I’m in love with cooking. I’m more of an enthusiast – it’s just a passion I’ve always had. My passion is more for the pursuit of knowledge rather than the cooking itself: I enjoy discovering every aspect of ingredients, delving deeper and mastering processes.

How would you describe your culinary style?

I grew up in my family’s sculpture and painting studio and, as such, I define cooking as the only art form capable of engaging all the senses at once. My distinctive approach, ‘memory in motion’, stems from this vision: it is the synthesis of a philosophy that brings together contrast, local heritage, memory and an appreciation of different cultures. For me, the chef is a guardian of the past who, through technique and an interpretation of the present, brings modern and innovative cuisine to life.

What is your culinary vision for the menu at Hotel Eden?

My cuisine stems from a blend of rigour and an absolute respect for ingredients, as well as cultural evolution. Inspired yet deeply rooted in its identity, it is a cuisine capable of expressing a personal vision of food without ever losing touch with the guest.

At Il Giardino Ristorante, the focus is on pure Italian cuisine: straightforward, instantly recognisable dishes designed to be shared, followed by seasonal first and main courses that reflect the region’s history, as well as delicious pizzas.

In contrast, at Michelin-starred restaurant La Terrazza, I present a menu that showcases my vision and culinary evolution. Each dish is designed to surprise and enchant, transporting diners to the past through aromas and flavours that evoke cherished memories. It is also a tribute to the evolution of natural elements, personal growth and the art of gastronomy. With a firm commitment to sustainability, I make the most of every part of the ingredients to bring out their full potential while minimising waste.

Do you have a favourite dish on the menu?

Spaghetti Caramella with tomato sauce at Il Giardino Ristorante.

What is the most important lesson you’ve learned during your career?

Never take anything for granted.

What are the biggest challenges faced by the hospitality sector at the moment, and how are you tackling them.

I believe that the greatest challenge in the hospitality sector is balancing multiple expectations at once: meeting the expectations of an international clientele, leading a team of forty people who work around the clock, liaising with management, and above all bearing in mind the increasingly competitive Roman context in which the restaurant operates. For this reason, I am constantly seeking new inspiration to ensure continued evolution.

Which chefs have inspired you?

I was trained by Gualtiero Marchesi early in my career, so he has definitely influenced me.

What is your approach to sustainability in your cooking?  

My cooking philosophy focuses on sustainability, seasonality and a deep respect for raw materials. This is reflected in several concrete choices within the kitchen. Intensive farming is avoided, and local producers are prioritised. Partnerships are maintained with suppliers who use renewable energy, while plastic usage is actively reduced throughout operations.

Seasonality guides both my research and menu development. Dishes change frequently in response to ingredient quality and availability. Vegetables take a central role in each composition and are treated as principal elements rather than supporting components. My aim is always to use every part of each ingredient and keep waste to a minimum.

What would you like your next project to be?  

I would like to continue expanding my culinary offering within Dorchester Collection through the opening of further restaurants.

What is your favourite dish, and who cooks it?

My spaghetti with tomato sauce, it’s the dish I most enjoy cooking and eating.