Born in 1984, Luigi D'Agostino graduated with specialization in cooking in the hotel institute Montecatini Terme before starting his career as a chef.
In 2010 he became Sous Chef for the Cavolo Nero restaurant in Florence. Luigi is at the forefront in creating seasonal menus based on high quality raw materials, values he shares with the F&De Group.
For Hostaria Bibendum he has studied an enogastronomic proposal that enhances the best Tuscan culinary tradition: dishes with healthy and genuine ingredients strictly local, which accompanies the selected wines of the Cellar.
All the shades of Tuscany on the table