Personalities

Ruggero Gadaldi

Ruggero's Links:

Chef - Beretta, Delarosa

Ruggero Gadaldi has spent most of his life surrounded by gastronomy. A native of Bergamo, Italy, Gadaldi began working at an early age in his family’s business, Gadaldis Gastronomia, where they produced and cured their own prosciutto and other meats. Aware that the restaurant industry was in his blood, Gadaldi enrolled in Italy’s well-known professional hotel school, San Pellegrino, at age 14. There, he refined his skills and was introduced to the fine art of Italian cooking.

This early start has blossomed into a lauded career that has taken Gadaldi through several of Europe’s finest hotels and resorts, across the Atlantic Ocean to New York City and Los Angeles, and ending in the San Francisco Bay Area, where Gadaldi now oversees his own creations, Pesce and Beretta and Delarosa.

Classical training at such first class establishments as the Hotel Pitrizza in Porto Cervo, Italy, and the Palace Hotel in Gstaad, Switzerland, cultivated Gadaldi’s flair for elegance and imagination in his food preparations. However, it was his desire to expand his culinary techniques and repertoire that prompted Gadaldi to move the United States. It was at San Francisco’s Etrusca Restaurant where Gadaldi generated attention among the public and press for his modern-day translations of classic Etruscan cuisine.

Today, Gadaldi brings his keen sense of style and strong knowledge of Italian cuisine and culture to his restaurants, renowned for outstanding regional Italian fare. Gadaldi’s philosophy—to create fresh interpretations that are true to his origin and excite and stimulate the palate.