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Go JRE-Inside+Interview with Stefano Pinciaroli - JRE Sustainability award 2024
Top chefs often let their dishes speak for themselves—every ingredient, technique, and presentation reflects their passion and philosophy. In this specific JRE member Interview, we go beyond the plate to celebrate our 2024 JRE award winner. Discover the story, inspiration, and dedication that earned him this recognition.
We got the opportunity to interview Stefano Pinciaroli, chef of the PS in Cerreto Guidi, Italy.
Early inspirations
Since I was a child, I have had a deep passion for cooking. Growing up in the Tuscan countryside, I was influenced by local culinary traditions and family recipes passed down through generations. At the age of 14, I began my training at the Montecatini Hospitality Institute, later gaining professional experience both in Italy and abroad. These experiences allowed me to refine my skills and develop my own culinary philosophy.
Philosophy in the kitchen
My cuisine represents a balance between tradition and innovation. I love to revisit classic Tuscan recipes, using modern techniques and highlighting local, seasonal ingredients. I strongly believe in respecting raw materials, enhancing their authentic flavors, and creating dishes that tell a story.
A Signature Dish with a Twist
One of my signature dishes is the "Terrina di fegatini montata al Vinsanto with a heart of red onion marmalade, 80% dark chocolate wafers, and rosemary bread crumble." This dish was born from my desire to reinterpret a classic of Tuscan cuisine by introducing innovative elements such as dark chocolate, which creates an intriguing contrast with the sweetness of the Vinsanto and onions.
The Essence of PS Ristorante
PS Ristorante is located within Villa Petriolo, an organic farm nestled in the hills of Cerreto Guidi. What makes our restaurant unique is our sustainable approach: many of the ingredients we use come directly from our farm, including extra virgin olive oil, wine, Cinta Senese pork, and fresh vegetables. This allows us to offer a true "farm-to-table" experience, ensuring freshness and quality.
Advice for Aspiring Chefs
I advise young chefs to always cultivate curiosity and passion for cooking. It's essential to study, gain experience, and never be afraid to experiment. Value traditions but stay open to innovation. And above all;
Respect your ingredients and the territory they come from, because they are the foundation of authentic and high-quality cuisine.
What does winning the JRE Sustainability 2024 award mean to you and your team?
Receiving the JRE Sustainability Award 2024 is a great honor for me and my entire team. It recognizes our continuous commitment to culinary excellence and the promotion of sustainable cuisine. This award motivates us to keep innovating while maintaining the highest quality standards in our work.
