Vania Ghedini is an Italian chef from Ferrara and Executive Chef at Oro, the Michelin-starred restaurant at Hotel Cipriani, A Belmond Hotel, in Venice. After training at ALMA, she worked with the Alajmo group at restaurants including Le Calandre and Grancaffè Quadri, before spending five years at Sesamo at Royal Mansour Marrakech. She returned to Venice in 2024 to lead Oro, working alongside Culinary Creative Director Massimo Bottura. Her cooking draws on the Venetian lagoon, her Emilia-Romagna roots and influences from her years in Morocco.
Could you tell us a little about yourself and what you do?
I am the Executive Chef at Oro, the fine-dining restaurant at Hotel Cipriani, a Belmond Hotel, Venice.
Leading Oro means preserving an important legacy while guiding it into the future. My role goes beyond creating new dishes: it's about shaping a coherent culinary identity, where every detail – from the welcome to the final dessert – reflects Venice with authenticity, elegance and a contemporary perspective.
I strongly believe that great cuisine is built by people first and foremost, and that excellence is always the result of teamwork.
My cooking is rooted in the lagoon, in memory and tradition, but it is never about simply reproducing the past. I'm interested in understanding the essence of those traditions and transforming them into something relevant today, while always keeping flavour at the centre. To me, true luxury is no longer about surprising people at all costs, but about creating an experience that stays with them.
What are you currently working on, or what excites you most at the moment?
Right now, my focus is on strengthening and refining the culinary philosophy that was established three years ago with the launch of Oro.
Rather than changing direction, I want to give it greater depth and a stronger identity, creating a cuisine that is increasingly distinctive and recognisable. What excites me most is the idea that every dish can tell an honest story about Venice by celebrating its ingredients, local producers and often-overlooked traditions.
I believe the future of fine dining isn't about following trends, but about having the confidence to remain true to your own identity.
How would you describe Venice's food scene today?
Venice is experiencing a particularly exciting moment. More chefs are rediscovering the lagoon's culinary heritage, moving beyond the stereotypes that have long defined the city's gastronomy.
That said, I believe there is still plenty of room to tell Venice's story through a truly authentic culinary identity. The lagoon is an extraordinary ecosystem, rich in ingredients, traditions and stories that deserve to be celebrated with respect, without relying on clichés or folklore.
Which three restaurants in Venice do you particularly appreciate, and why?
Da Bepi Antico 54, known to locals as Da Loris, because it represents one of the most authentic expressions of traditional Venetian cuisine. It's a place where heritage is preserved with great respect.
La Rivetta, near Piazza San Marco, because it offers a more contemporary interpretation of Venetian cuisine while maintaining elegance and a strong sense of identity.
Vini da Arturo, because it is a place that feels deeply personal to me. It's an honest, unique restaurant where both the atmosphere and the food tell the story of a Venice that continues to stand the test of time.
Osteria al Cichetto, because it's a very local spot with excellent food quality, a special place that fully embodies the feeling of Venetian-ness. It's a bacaro wine bar of excellence.
Quadrino, because it's a place close to my heart, wrapped in the historic character of Venice that makes you feel special, with contemporary food that delights the palate.
Are there any lesser-known places in Venice that you would recommend?
I would encourage people to step away from the usual tourist routes and simply take a vaporetto without a specific destination.
Sant'Erasmo, Mazzorbo, Torcello, the salt marshes... that's where Venice truly reveals its soul. To really understand this city, you need to experience it from the lagoon, not only through its monuments.
Which cities inspire you most from a culinary perspective, and where do you like to eat when you're there?
Every journey leaves me with something, but Marrakech holds a particularly special place because it is also part of my personal story.
Whenever I return, I'm not looking for the city's most sophisticated restaurants. Instead, I look for the flavours that reconnect me with my family. The couscous and mechoui at Chez Lamine, in the square, are much more than a meal – they remind me that before cuisine is about technique, it is about memory, sharing and identity.
What is your favourite dish, and where would you most like to eat it?
Pasta al pomodoro.
It is probably one of the simplest dishes in the world, which is precisely why it is also one of the hardest to execute perfectly. There is nowhere to hide – you need outstanding ingredients, technique and sensitivity.
I would love to be able to order it anywhere in the world and always find someone who respects its beautiful simplicity.
Is there an emerging chef you think is doing particularly interesting work?
I've been following the work of Pamela Yung, who, to me, represents a new generation of female chefs redefining fine dining through intelligence, technical excellence and a strong personal identity.
What I admire most is her ability to create thoughtful, sophisticated cuisine without ever becoming self-indulgent.
Is there a food expert or curator whose opinion you particularly value?
Two people have profoundly shaped my journey, each in a different way.
Massimo Bottura, because he has shown that a great chef can go beyond the plate, using food as a language to express culture, place and responsibility. I admire his ability to inspire while constantly challenging himself.
Luciano Tona, whom I consider my lifelong mentor. He taught me that excellence is never driven by ego, but by discipline, rigour and relentless attention to detail. His influence continues to shape both the way I cook and the way I lead my brigade.
