The team | Chef Andrea De Lillo and the NIN brigade

In the kitchen and in the dining room, the team led by chef Andrea De Lillo and maître Francesco Luchetti. Each of them, in their own role, contributes to the journey NIN offers its guests, from the first bite to the last glass.

Chef

Andrea De Lillo

A new chapter at NIN

My cuisine will be a tribute to this extraordinary land, where innovation, technique and passion meet.

A fresh wind is blowing through NIN with the arrival of the talented chef Andrea De Lillo, now at the helm of the kitchen. With solid international training and prestigious experience behind him, he is leading NIN towards excellence, sustainability and a celebration of the territory. Under his direction the restaurant has earned its 2026 Michelin star.

His cooking has won important recognition: the Gambero Rosso award for Best Emerging Chef, with a higher score than the previous year, and his confirmation in the Identità Golose guide.

Born in 1998 in Torbole sul Garda, he has built his experience in some of the best kitchens in the world. After the “Alta Formazione” school in Tione he trained at Massimo Bottura’s Osteria Francescana***, at Alfio Ghezzi’s Locanda Margon and at Andrea Berton’s restaurant*.

At Relæ* in Copenhagen he learned the importance of sustainability and the techniques of Nordic cuisine; in Spain, at Amelia, he refined his mastery of the grill and of fish; at Central in Peru he discovered ancestral ingredients and techniques. De Lillo combines the rigour and elegance of the classic French school with a constant drive towards innovation, precision and creativity on the plate.

Maître

Francesco Luchetti

Elegance and international experience in the dining room

Francesco Luchetti, NIN’s maître, has followed a path at the very top of fine dining. Already part of the NIN project, where he helped win the Michelin star alongside chef Terry Giacomello, he has worked with great names such as chef Peter Brunel.

His expertise in wine and food combines management and hands-on skills: he has led prestigious cellars such as those of Casa Vissani and of the Oro Restaurant at the Belmond Hotel Cipriani.

Cosmopolitan and fluent in English, he has lived between Sydney and London, where he worked with international groups such as Zuma and Roka, deepening his knowledge of wines and grape varieties on a global scale. As Store Manager for the Ten Restaurants group he oversaw the opening of several venues.

Today he welcomes NIN’s guests with dedication, international experience and a true passion for excellence.