Born in 1991 in Gandellino, a small mountain village in the province of Bergamo, Michele Lazzarini first connected with the kitchen at a young age. His mother was a cook in a trattoria, and every Sunday, he would gather wild herbs and mushrooms in the mountains with his grandparents and cook together with them. These experiences laid the foundation for his deep passion for unique flavors, rooted in the traditional tastes of Bergamo cuisine.

After completing his education at the Clusone Hotel Management Institute, he gained experience in various places, but the turning point in his career came at St. Hubertus. There, he met Norbert Niederkofler and was introduced to the philosophy of “Cook the Mountain.” This approach is not only a respectful way of cooking with nature but also emphasizes sustainability, seasonality, and the celebration of mountain culture. Michele became not just a student of this philosophy but an ambassador for it. He worked at St. Hubertus for nine years and eventually became the head chef of the three-Michelin-starred restaurant.

During the restaurant’s off-seasons, he gained experience in prestigious kitchens around the world. These journeys provided him not only with technical skills but also with cultural diversity and a broad gastronomic vision.

With the desire to make a meaningful contribution to his native land, he joined the Contrada Bricconi project in Oltressenda Alta, Val Seriana. Together with farm owner Giacomo Perletti, he established a new restaurant that tells not only a culinary story but also a cultural one. Contrada Bricconi has become a sustainable gastronomic center, celebrating the biodiversity of the mountains and deeply connected to nature. Michele’s cuisine is rooted in what the region offers, the spirit of the mountains, and the products of the farm. Each dish tells the story of Alpine culture, a story that transforms into a living experience at the table and becomes part of every guest.