At Cipriani Hotel in Venice, Chef Vania Ghedini Blends Tradition, Innovation

Chef Vania Ghedini admits that when she was offered to helm the Michelin-starred Oro restaurant at the luxury Cipriani Hotel in Venice flanking Massimo Bottura as culinary creative director, his name “sent shivers down my spine,” given his standing in the industry and his reputation. The opportunity was entirely unexpected, but she realized “it was one of those trains that pass by quickly and you don’t want to miss catching it. Also, Massimo is bewitching, it’s hard to say ‘no’ to him and I liked what he had in mind for Oro.” While unassuming and approachable, Ghedini has made a name for herself and is recognized as an influential and experienced chef, which led her to the Belmond property in April. The idea shared by Bottura and Ghedini was “to create a venue that would provide a unique experience, offering food from the territory, but also reflect our roots,” she says, referring to the fact that she hails from Ferrara and Bottura from Modena, both in the Emilia Romagna region. “There are many important restaurants in Venice, with different concepts behind them, but we felt we could make the difference.” Ghedini defines herself as “very direct,” and “no-frills,” traits she believes she shares with

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