Tiziano Gortan’s culinary career began at the age of thirteen working in a kitchen for a little family restaurant, Trattoria Da Furlan just outside his home place, Udine. After a few years of culinary school and training in several different places, at the age of seventeen he spent eight months working at S. Domenico in Imola, a two Michelin stars restaurant.

By age of nineteen Tiziano was working in the kitchen on Milan’s only three Michelin stars restaurant with one of the great modern masters of Italian gastronomy, Chef Gualtiero Marchesi. Nine months later in Milan and with the past four years of apprenticeship, Tiziano went to Reggio Emilia to a one star restaurant, Picci, as second chef and his first paid position. Fifteen months later and a crash course in English, Tiziano was the pastry chef for the rock band U2’s Tearoom restaurant at the Clarence Hotel in Dublin, Ireland.