ABOUT US

The Chef

Davide Botta, Chef and owner of L'Artigliere is professionally trained in the Istituto Alberghiero di Gardone Riviera, Italy. From 1989, the year in which he purchased the restaurant, his culinary skills have attracted the attention of several national magazines and publications, among them Edizioni Gribaudo, Horeca Magazine and La Stampa. His clients come as far as Milan, Bergamo and Verona. Chef Davide Botta’s dishes are freshly made with hand-picked ingredients. His creations are innovative and graciously presented. You are not likely to find his exquisite, unique dishes anywhere else.

In 1997 Chef Botta joined the Jeune Restaurateur D’Europa, a European association of young chefs whose mission is to “ to form an enduring movement having the greatest regard for the vast heritage of culinary arts and savoir – vivre, with an ambition to enhance and share it”. Being a member of JRE is a symbol of quality, innovative cuisine.



		ABOUT US The Chef Davide Botta, Chef and owner of L'Artigliere is professionally trained in the Istituto Alberghiero di Gardone Riviera, Italy. From 1989, the year in which he purchased the restaurant, his culinary skills have attracted the attention of several national magazines and publications, among them Edizioni Gribaudo, Horeca Magazine and La Stampa. His clients come as far as Milan, Bergamo and Verona. Chef Davide Botta’s dishes are freshly made with hand-picked ingredients. His creations are innovative and graciously presented. You are not likely to find his exquisite, unique dishes anywhere else. In 1997 Chef Botta joined the Jeune Restaurateur D’Europa, a European association of young chefs whose mission is to “ to form an enduring movement having the greatest regard for the vast heritage of culinary arts and savoir – vivre, with an ambition to enhance and share it”. Being a member of JRE is a symbol of quality, innovative cuisine.	Chef Davide Botta

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