THE NEW ADVENTURE AT NIN
A breath of fresh air blows over NIN thanks to the arrival of the talented chef Andrea De Lillo, now at the helm of its kitchen. With a solid international background and prestigious culinary experiences, the chef leads NIN toward a tradition of excellence, sustainability, and local heritage. Under his direction, the restaurant recently celebrated the achievement of the 2026 Michelin Star.
My culinary proposal will be a tribute to this extraordinary territory, where innovation, technique, and passion meet
De Lillo's culinary proposal has earned him important recognition in the gastronomic scene: he won the "Best Emerging Chef" award from Gambero Rosso, with a higher score than the previous year, and was officially reconfirmed in the Identità Golose guide.
Born in 1998 and originally from Torbole sul Garda, Andrea De Lillo boasts a diverse professional background gained in the best kitchens in the world. After starting his journey at the "Alta Formazione" in Tione (TN), he honed his skills at Massimo Bottura's Osteria Francescana***, Alfio Ghezzi's Locanda Margon, and at Andrea Berton's* restaurant.
On an international level, at Relæ* in Copenhagen, he learned the importance of sustainability and Nordic cuisine techniques. His experience in Spain, at the Amelia restaurant, refined his technique in managing the grill and seafood, while his time at Central in Peru brought him closer to ancestral ingredients and techniques. De Lillo skillfully combines the rigor and elegance of the classic French school with a constant drive toward innovation, precision, and creativity on the plate.
ELEGANCE AND INTERNATIONAL EXPERIENCE IN THE DINING ROOM: NIN'S MAÎTRE
Francesco Luchetti, the new Maître of Nin restaurant, boasts a top-level career in fine dining. Already a key figure in the Nin project, where he contributed to achieving the prestigious Michelin Star alongside chef Terry Giacomello, he enriched his professional background by working with great names in culinary excellence, such as chef Peter Brunel.
His deep preparation in the world of wine and food is based on solid managerial and operational skills. Throughout his career, Francesco has masterfully led exceptionally prestigious cellars, such as those of Casa Vissani and the Oro Restaurant within the famous Hotel Belmond Cipriani, thus refining an extraordinary knowledge and sensitivity in the wine sector.
With a cosmopolitan spirit and an excellent command of English, he gained fundamental experience abroad, living between Sydney and London. It was in the British capital that he collaborated with famous international groups such as Zuma & Roka, where he was able to deepen his knowledge of world ethnography and ampelography. Completing his profile is an important organizational vision consolidated in the role of Store Manager for the Ten Restaurants group, successfully overseeing the opening of various locations.
A motivated professional with meticulous preparation, Francesco now welcomes Nin's guests, bringing all his dedication, international expertise, and a pure passion for excellence to the dining room.
