The chef Igles Corelli

An undisputed master of Italian cooking and talent of Gambero Rosso Channel with his program "Il gusto di Igles", since 2018 Igles is the new Coordinator of the Scientific Committee at Gambero Rosso Academy.

At the end of 2017, he moved to Rome for the opening of a new restaurant format at the Mercerie restaurant. Here he continues the promote the typical Italian products combined with research, experimentation and contamination with other cultures and their products, presenting a creative cuisine, rich in references to traditions but never ceases to amaze, provoke and evolve.

Igles arrives at the national and international limelight between the eighties and nineties, as chef of the now legendary restaurant Il Trigabolo di Argenta, in the province of Ferrara.

In the fourteen years, he led the kitchen brigade, which has produced many successful chefs, collects numerous awards, in addition to the two-stars assignment from the Michelin Guide, placing the Trigabolo among the first Italian restaurants of the period and contributing to the advancement of Italian cuisine with dishes considered today historic.

In 1996 Igles moved a few kilometres to open his restaurant, La Locanda della Tamerice, immersed in the valleys of Ostellato. In the following fourteen years, he receives a Michelin star and consolidates his position as master of Italian cooking.

From 2010 to 2017 he was the executive chef of the Atman restaurant, in the province of Pistoia, where his research work and passion for service led to receiving awards, including a new Michelin star.

Igles is the author of eleven cookbooks, including the most recent "La caccia di Igles e dei suoi amici", and" Il Gusto di Igles".

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