Anton Blaas

  • Excelsior - Chef - photo 1

  • Excelsior - Chef - photo 2

After finishing hotel school and working for some years in the family restaurant, Anton Blaas attended the Cooking School at Gualtiero Marchesi in Colorno, completed by experiences in Austria and Italy. Then he worked for many years at the Scala in Milan and became the Chef at Canzian and Taglienti in Milan and finally Executive Chef at the 5-star hotel "La Meridiana" "Relais e Chateaux" in Garlenda (SV).

Judge at the "Luigi Odello" School, he has been recognized by Riso Gallo as "Risotto Capolavoro" and awarded by the Convivium Guide for his excellent cuisine.

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