Simone Salvini

 Credits Brambilla-Serrani

 Credits Brambilla-Serrani

Organic Academy

Simone Salvini is, first of all, a great man, then he's great chef. He fights for his principles daily: he works ceaselessly to transmit his philosophy and his natural, practical and ecological way of interpreting the kitchen. Even when it's high cuisine. Salvini has the rare gift of developing his spirituality in a profound and intense way. And all this can be perceived in his creations and in his commitment, constant and continuous. You may not agree with it, but you've got to appreciate his way of facing the world.

Born in Florence in 1969, a vegetarian, he studies Literature and Philosophy at the University of Florence and obtains a PhD in Psychology with a major in History and a specialization in Ayurveda at the Florid College and the NY College in Pisa. His kitchen experience begins when he's still young, in craftsmen laboratories such as those of pasta makers and bakers and confectioners. In 2000 he moves to Ireland, to Dublin and Galway, where he works in many vegetarian restaurants, and then to India: in Punjab and in New Delhi, he studies Ayurvedic kitchen in depth. Since 2005 he's the head chef in the kitchen of Pietro Leemann 's Joia restaurant in Milan, a place where he creates vegetarian dishes marked with a Michelin star.

As of 2008 he teaches in some hotel and restaurant studies' institutes in Milan and he collaborates on various occasions at the training of the chefs of the Camera dei Deputati, one of the two chambers of the Italian parliament, in Rome. Since 2009 he's a teaching chef at the Italian Association of Vegetarians and at Umberto Veronesi's European Institute of Oncology. In 2010 he starts to give classes in natural vegetarian kitchen for the Scuola di Cucina di Alma. In 2011 he became executive chef at the Organic Academy, Accademia di alta cucina naturale e vegetariana, through which, together with Enrico Buselli, he holds cooking courses and training services for hotel groups, restaurants and professional chefs. He creates exclusive and tailored proposals, methodologies and solutions of high vegetarian cuisine for each reality, firmly believing in his work.

Has participated in

Identità Milano


Alberto Cauzzi

Girovago dei ristoranti, come piaceri indulge soprattutto su quelli della tavola. Ama dialogare nei blog a tutta gola ed è uno dei fondatori del sito