Born in 1989, chef Edoardo Fumagalli is kind to everyone, and it is not uncommon to see him strolling through the kitchen gardens and vineyards in search of ingredients for his dishes. Having worked alongside great masters of international culinary art has allowed him to develop his own concept of cooking, which for him is rooted in respect for the land and the seasons.

Since 2019, Fumagalli has led the gastronomic project at Locanda Margon, in Ravina di Trento, among the vineyards of Cantine Ferrari. And he must surely be satisfied with his work, given that his restaurant has retained its Michelin star and has also been included in the 2021 guide of the French company — considered one of the most authoritative references for evaluating the quality of restaurants and hotels.

LifeGate's natural recipes, signed by chef Edoardo Fumagalli

"We are absolutely delighted — it is an important confirmation because it consolidates the project we are carrying forward at Locanda Margon, which means the path we are pursuing is the right one, and this must be a new starting point," the chef declared to LifeGate. The young Italian professional guided us through our natural recipes, combining his rigorous Michelin-starred cooking with our aim of making it more accessible.

Among the 26 restaurants awarded a Michelin star for the first time, 14 are led by chefs under 35, and a further four by chefs under 30. Moreover, "from this year Michelin has introduced a new award, the green star, and it is focused on the theme of sustainability: so from today, for us it is not simply a culinary concept, but a real objective — 100 per cent sustainability," concludes Fumagalli, who is 31 years old. Proof that, even in the world of food, it is young people who are leading the green revolution.