The Chef
Giacomo Sacchetto
Born in Verona in 1985, Giacomo knew from an early age that cooking was his passion. His extensive training, which led to him receiving the professional qualification of “Cuoco Enogastronomico” (food and wine chef), was punctuated by numerous internships in award-winning restaurants in Italy and Europe.
His career officially took off in 2004, when he began as an apprentice in Verona, before moving on to cosmopolitan London, alongside chef Paolo Simioni at Toto’s Restaurant.
After returning to Italy, he was initially employed at the St. Hubertus restaurant in San Cassiano (3 Michelin stars) before returning to Verona at the Perbellini restaurant in Isola Rizza (2 Michelin stars). Over the years that followed, two fundamental milestones in his career were marked by working as sous chef to Norbert Niederkofler and, once back in Verona, alongside Giancarlo Perbellini for the opening of the restaurant Casa Perbellini (2 Michelin stars). His first experience as head chef came in 2019, at the Ristorante La Cru in Romagnano (Verona). In the space of just one year, he won a Michelin star, followed by a Michelin green star for sustainability, three hats in L’Espresso Guide and two forks in the Gambero Rosso Guide, as well as receiving numerous accolades from the trade press.
In 2023, his meeting with entrepreneur Bruno Soave led to the start of a new venture: Iris Ristorante.
The gourmet experience offered by Iris Ristorante in Palazzo Soave is shaped by the chef’s philosophy, which has always revolved around three watchwords: authenticity, research and regionality.
Authenticity of the dishes, in which taste is never subordinate to virtuosity, research as regards the ingredients, which leads to cuisine subject to constant innovation without losing its roots, and the regional bond, by making the most of local farmers and artisans.
