Executive Chef Giancarla Bodoni presides over all the culinary offerings at Monteverdi Tuscany, including Oreade, the Enoteca and the Library Bar. As a pioneer of the organic, farm-to-table movement, Giancarla is passionate about filling Monteverdi’s kitchens with the best and purest ingredients. She seizes every opportunity to take advantage of the abundance that surrounds Castiglioncello – from the world-class wines in the region to the finest cheeses in the nearby sheep farms.
Giancarla comes to Monteverdi after more than two decades of running the former Miami-based Escopazzo, the first certified organic Italian restaurant in the US. Praised by the Miami New Times as Best Organic Chef and awarded Best Hotel Restaurant for Monteverdi’s Oreade by Mr. and Mrs. Smith [download pdf], Giancarla is never one to rest on her laurels. Fueling a mission and responsibility to be a good steward of the earth and genuine concern for the health and well-being of each guest, Giancarla has planned an ambitious agenda for 2016. Chef Bodoni is designing a bountiful garden, partnering with local farms to continue bringing the finest and freshest ingredients to the tables of Monteverdi, and striving to make Oreade one of the very best destination restaurants in Tuscany, if not the world.