Giuseppe Torrisi
Giuseppe Torrisi
Cortile Spirito Santo
Ortigia
Giuseppe Torrisi, born in 1988, grew up in Acireale and since he was a child his passion has been cooking; in fact he spends his time observing and helping his grandmother who prepares Sunday lunches for the whole family.
There he learns to know the flavors of Sicily, flavours, smells and colors that he brings to this day in her dishes.
Seasonality is the fulcrum of his cuisine; after graduating from the hotel school in Giarre also in the province of Catania, he traveled around France and Switzerland for more than 10 years, working for some of the most prestigious restaurants such as Le Chalet d'Adrien in Switzerland, Beau rivage Lausanne in Switzerland, "Rosatch" Saint morits in Switzerland and Relais Bernard loiseau burgundy in France.
Having returned to Italy, he fully embraces the idea presented at the Cortile Spirito Santo which since its opening in August 2020, he has guided with a sure and creative hand, managing to achieve the Michelin Star in November 2023.
There he learns to know the flavors of Sicily, flavours, smells and colors that he brings to this day in her dishes.
Seasonality is the fulcrum of his cuisine; after graduating from the hotel school in Giarre also in the province of Catania, he traveled around France and Switzerland for more than 10 years, working for some of the most prestigious restaurants such as Le Chalet d'Adrien in Switzerland, Beau rivage Lausanne in Switzerland, "Rosatch" Saint morits in Switzerland and Relais Bernard loiseau burgundy in France.
Having returned to Italy, he fully embraces the idea presented at the Cortile Spirito Santo which since its opening in August 2020, he has guided with a sure and creative hand, managing to achieve the Michelin Star in November 2023.
