Kitchen stories · 15 September 2026
Venice, 2019: five weeks that changed my road
The fine dining course at Duna Verde with Maestro Orlando Scaggiante, and the first place at the end.
In autumn 2019 I attended the Corso di Alta Ristorazione at Duna Verde di Caorle, near Venice, run by Maestro Orlando Scaggiante, a Michelin-starred chef.
It meant five weeks of culinary trials, tests and training. At the end I won first place and received equipment and a special knife.
It was the turning point that took me, at 27, to the role of chef in a restaurant in Italy.
Chef Anca