Pasquale Laera, chef of Borgo Sant’Anna
Pasquale Laera's cuisine is rooted in his native Puglia, but his culinary prowess truly took shape in Piedmont, his current home.
A journey of study, travel, and constant exchange, driven by an insatiable hunger for discovery, reflected in a personal, recognizable, and constantly evolving cuisine.
From Puglia to Piedmont: the roots of a vision
Born in Puglia and adopted by Piedmont, Pasquale Laera grew up in a family deeply rooted in folk tradition, a simple cuisine made with few ingredients and great flavor. It was there that his first relationship with food was born, understood as a daily gesture, memory, and sharing.
His studies began at the Classical High School, where he developed a critical and curious approach, a natural inclination to look beyond appearances. This attitude continued when he discovered the world of catering and decided to change direction, enrolling in the "Istituto Alberghiero".
His early years took him to Gioia del Colle, his hometown, and then around Italy, where he encountered diverse cuisines, methods, and traditions. It was here that he learned how tenacity, discipline, and vision are essential to this profession.
Training and meeting with the masters
After completing his hotel management studies, Pasquale Laera enrolled at the Alma International School of Italian Cuisine, founded by Gualtiero Marchesi. This was a decisive step, marking the beginning of a structured and ambitious professional journey. The meeting that profoundly shaped his career was with Antonino Cannavacciuolo, for whom he soon became sous-chef. A master of cooking and method, he learned the value of rigor, organization, and responsibility.
At the same time, Laera enriched her experience with international internships: from Japan, working closely with Chef Okamoto, to Copenhagen at Geranium, all the way to Mexico, on a journey in search of new flavors, techniques, and perspectives.
Career and Michelin Star
After his experience at Villa Crespi, he took on the role of Executive Chef at Boscareto Resort, where he coordinated the restaurant's catering operations, including the La Rei restaurant. It was here that Pasquale Laera earned his first Michelin Star in 2014, an accolade that confirmed the maturity of his career.
In 2019, the Borgo Sant'Anna project was born in Monforte d'Alba, in the heart of the Langhe. A place that epitomizes his professional and personal journey, and which, in 2020, earned a Michelin Star. At Borgo Sant'Anna, handed-down knowledge and rural flavors are reinterpreted with a contemporary sensibility, blending styles, ingredients, and techniques to create a cuisine that is both original and familiar.
Travel as a method
Experience, research and identity
Travel is an integral part of Pasquale Laera's language. Every experience, in Italy and abroad, contributes to a cuisine that blends tradition and innovation, memory and experimentation. In 2022, a new project was born just steps from Borgo Sant'Anna: Lostu, a playful and authentic osteria, inspired by the tradition of Piedmontese piole (traditional pasta dishes), reinterpreted with a personal touch.
While the cuisine at Borgo Sant'Anna is more intimate and sophisticated, at Lostu the offerings are more direct and authentic. Two different yet complementary souls, sharing the same vision.
“Mine is an insatiable hunger for discovery”
It is this constant curiosity that guides Pasquale Laera's cuisine: a cuisine that evolves, changes, and grows over time, always remaining true to its roots.