The Chef's Recommendation
At 47 years old, a graduate of the “Carlo Porta” Hotel Management School in Milan, he took his first steps in the kitchens of renowned restaurants in Liguria and Sardinia. In 1995, he joined the team at Sadler, a Michelin-starred restaurant in Milan, where he honed his skills and perfected his techniques and attention to detail. In 1998, he took over the Innocenti Evasioni restaurant in Milan, where he embarked on a journey in pursuit of flavor, ambiance, and high-quality service. In 2007, he became a member of the prestigious Jeunes Restaurateurs d’Europe association, eventually rising to the position of vice president, and in 2009 he was awarded the coveted Michelin star, which he has retained to this day. Since 2013, he has been publishing his recipes in the magazine “La Cucina Italiana” (Condé Nast Group) and serves as the resident chef on the television show “Detto Fatto,” airing on Rai Due.
Since 2014, she has been writing the column “Provati per voi” for the monthly magazine *BAR*, published by New Business Media. Since 2019, she has been a regular guest on the show “La prova del Cuoco,” which airs on RAI Uno. Since 2018, he has served as project manager for special food events at EuroDisney Paris. He has acted as spokesperson and brand ambassador for major companies such as the Grana Padano Consortium, Whirlpool, Electrolux, Swisse (P&G group), Gin Mare, Nespresso, Disneyland Paris, Jaguar, and BOGGI Milano. In 2018, he founded “Innocenti Evasioni Gourmet Factory,” a space dedicated to promoting food culture through cooking classes, team-building activities, chef’s tables, and experimental workshops available to leading brands in the food industry. The award, presented as part of the prestigious Global Awards Program for Design Excellence and Design Innovation, grants Galante a permanent place in the permanent collection of the Chicago Athenaeum, Museum of Architecture and Design.
La Raia’s kitchen, designed by Tommaso Arrigoni, has earned a 2025 Michelin Green Star.