Exceptional gourmet experiences
THE VIEW Fine Dining, with the panoramic terrace overlooking Lake Lugano, is the widely known Restaurant of the boutique hotel THE VIEW Lugano.
Head of the team is the Executive Chef Diego Della Schiava that will make you enjoy high class gourmet dishes, surrounded by design and nature.
Born in Abbiategrasso and raised in the Ticino countryside. Diego graduated from high school in 2008 and then decided to make the passion he had developed working in taverns as an apprentice at weekends, his profession. He studied at ALMA, the International School of Italian Cuisine, under Maestro Gualtiero Marchesi, who taught him the skills he would need to go on to work with prestigious chefs such as Niko Romito, who had a profound impact on his love for cooking. From Abruzzo he had a number of different experiences and then moved to Bologna in Emilia Romagna, where he worked under Chef Guido Haverkock, a chef of great personality, and where he had the honor of being part of the team that contributed towards the conquest of the prestigious and coveted Michelin star.
In 2012 he left Italy for Switzerland and the Canton of Ticino, where he contributed to the revival of the 5-star Villa Orselina. When the prestigious boutique hotel THE VIEW Lugano opened, he joined the kitchen of THE VIEW Fine Dining.
His philosophy: “The search for the best raw materials and their exaltation is the key to a successful kitchen. My goal is to ensure that the ingredients are the most important factor and that they enhance the final product, from the most precious to the least known. I dream of a cuisine where the client learns to respect food and becomes an integral part of the process of transforming the raw materials into a sensorial experiences. “
Vito Straziota, born in 1997, hails from Bari, Puglia. Despite obtaining a diploma in Surveying from the Technical Institute of Bari, his real passion has always been cooking. After attending the Galena Chef Academy in Puglia, Vito started his career at a seafood restaurant in his hometown.
His professional journey led him to work in Emilia-Romagna and Marche for several seasons before he ventured to France to further refine his culinary skills. Upon returning to Italy, he had the chance to work for two years with Manuel Bouchard at “Antiné” in Barbaresco, one year with Elide Mollo at “Il Centro” in Priocca, and nearly two years at “Ristorante Cracco” in Milan.
Since November 2023, he has been part of the team at THE VIEW Fine Dining as an Entremétier Chef. “As a true Pugliese, I have a cultural connection with cooking. For me, cooking is about enjoying every day with awareness, experimenting without ever feeling fully satisfied, and continuously striving to improve.”
Silvia, born in Varese in June 1993. Her passion began as a child. She attended the G. Falcone hotel management school in Gallarate and completed her training in Ticino, earning the Federal Certificate of Proficiency. Her working life began at 17 in hotels, and after gaining experience in various establishments in the Lugano area, she joined The View in 2017.
Today, she is the one who greets our guests each morning with exquisite pastries of her own creation, eggs and jams, working tirelessly to fulfill every wish.
“I try to make the most of every product, so as to respect not only the ingredient itself, but also the work and passion of those who made it available to delight the palate of whoever will eat it.”
Lisa Redaelli, born in 2001 and originally from Como, she discovered her passion for pastry-making at a young age. After her studies at the CFP di Monte Olimpino, she completed her training at the Centro Studi Casnati in Como.
She began her career at Ristorante Da Candida in Campione d’Italia, a Michelin-starred restaurant, under the guidance of chef Bernard Fournier. She then joined Pasticceria Marra in Cantù, a establishment recognized by the Gambero Rosso Guide, where she deepened her expertise in celebration cakes for weddings and events.
Driven by the desire to further refine her technique, she went on to complete a scholarship at CAST Alimenti in Brescia, working alongside the Academy’s master pastry chefs.
Since May 2025 she has been part of the THE VIEW Lugano brigade, where she expresses her vision of pastry-making through desserts that combine technique, elegance and emotion.
“To me, a dessert is not just a dessert: it is a symbol of celebration, sharing and life’s most beautiful moments. Knowing that one of my creations can accompany a special memory or bring a smile is what makes this profession so exciting.”
Andrea Graziano, 30 years old, of Lucanian origins. He consolidated his culinary education at ALMA, an experience that gave him the opportunity and the honor of working with Michelin-starred chef Flavio Costa. In 2017 he moved to Milan, where he began his first professional experience at Ristorante Savini, and subsequently, in April 2019, joined the brigade of Ristorante Trussardi alla Scala, reaching his first major professional milestone. In 2022 he was called by chef Elio Sironi to take on the role of sous chef at the exclusive Villa Passalacqua in Como. Since May 2023, he has been part of the brigade at The View Lugano.
His culinary philosophy: “Innovation is born from tradition. One must always seek to create something new, while respecting the organoleptic qualities of the raw ingredients.”
Born in Milan on 6 March 2002, he graduated in 2021 from the Amerigo Vespucci Hospitality Institute, specializing in food and wine studies.
He has consolidated experience in the restaurant industry, with a particular focus on Italian, vegetarian, French and Japanese cuisine. During his studies, he began working as a Commis Chef at Joia, the first Michelin-starred vegetarian restaurant in Europe (2020), under the guidance of Chef Pietro Leemann, where he deepened his knowledge of vegetarian and vegan cooking techniques.
In 2021 he continued his career at Les Pêcheurs, a traditional French cuisine restaurant in Nice, France, taking on the role of Chef de Partie and refining his skills in the preparation of classic French dishes.
From 2022 to July 2024, he worked at IYO Srl, initially at the Aalto restaurant (1 Michelin star) for six months, and subsequently at the IYO restaurant (1 Michelin star) for a year and a half. During this period, he oversaw all stations of the restaurant, gaining advanced expertise in Japanese cuisine.
His culinary philosophy is based on showcasing raw ingredients, creating dishes that honor tradition while remaining innovative and sustainable.
Born in Como to parents of Filipino origin, Jhon developed a passion for cooking from a young age, growing up between Filipino and Italian culinary traditions. This dual heritage fueled his curiosity and led him to pursue his studies at the CFP di Como and the Istituto Romagnosi in Erba, earning a diploma in Food and Wine Services and Hotel Hospitality.During his studies, he completed an internship at Ristorante Da Candida in Campione d’Italia, led by Michelin-starred Chef Patron Bernard Fournier. Upon finishing his studies, he joined the brigade on a permanent basis, remaining there for four years and progressing from Chef de Partie to Sous Chef, working alongside Executive Chef Giovanni Croce.Thanks to the trust of Chef Bernard Fournier and the esteem he had earned over the years, he was recommended to chef Enrico Crippa and joined the brigade at Piazza Duomo in Alba, a three-Michelin-starred restaurant. There he spent two years refining his technique, organization and attention to detail at one of the most prestigious restaurants in the world.Since November 2025, he has been part of the brigade at THE VIEW Fine Dining in Lugano as Chef de Partie – Garde Manger, contributing every day to a cuisine that combines technique, research and the enhancement of raw ingredients.Culinary philosophy”To me, cooking must go beyond simple nourishment. Every dish must become an experience capable of leaving a memory. I believe in using every technique and every tool available to enhance the raw ingredients and offer the guest a journey that can move, surprise and stay in the memory.”
