Interview with the new ADLER Dolomiti chef: Martino Longo
Today we would like to introduce you to our new chef de cuisine at the ADLER Spa Resort DOLOMITI in Ortisei.
Martino Longo, would you tell us about yourself?
Hi, my name is Martino, I’m 41 years old and I’m originally from the Primiero valley, in the Trentino region.
I was 14 when I had my first summer job as a kitchen hand and commis chef in a mountain hut on the Pale di S. Martino mountains, at an altitude of 2,358 metres. And I’ve always kept cooking ever since.
Cookery is my greatest passion, and work plays an important role in my life.
I’m lucky enough to have a wonderful, supportive family by my side – my wife Lisa and our children Carlotta and Tommaso.
I love being with them, reading, running and watching films together in my spare time.
What have been your past experiences, professionally speaking?
I have worked mainly in 5-star hotels and starred restaurants in Italy, France and Spain (Hotel de Crillon, L'Atelier de Joël Robuchon Etoile, Hotel Bauer, Ristorante Martín Berasategui, and Ristorante Gellius among others).
This is how I learnt the various cooking techniques, but these experiences also taught me respect for the ingredients, dedication to work and attention to detail and, above all else, the importance of being part of a close-knit team that works like a well-oiled machine.
In the last few years, I’ve managed the kitchens of the Bauer Hotels in Venice as well as the opening of Lefay Resort & Spa Dolomiti in Pinzolo, near Trento. This is the same company I had already worked for during my time on Lake Garda.
Then you chose ADLER. How come?
I share the same core values and philosophy as ADLER, especially their passion for hospitality and commitment to excellence, the laid-back atmosphere and cordial service offered to guests, the way they value their employees and their attention to sustainability.
That it is a positive, dynamic, team-oriented and friendly environment is something I could sense from the very first interview.
What’s your culinary philosophy?
I like my cooking to be sustainable and reflect the changing of the seasons.
Everything has its right time – not all produce is available year-round. Which is good, as it makes us realise the value of what we cook and eat.
Also, I always try to keep my cooking consistent with the territory.
What I have in mind for ADLER Spa Resort DOLOMITI is Alpine cuisine with Mediterranean touches – all made with fresh quality ingredients that are as locally sourced as possible.
In other words, a genuine, authentic cuisine that minimises waste and celebrates the value of food as a source of pleasure.
What’s your favourite dish?
To cook? I can’t pick just one – the choice is so vast and my list would be too long.
My favourite dish to eat is definitely tiramisu.
Is there anything you wouldn’t eat?
I’m a curious man – I like to taste anything and everything.
Has it always been your dream, becoming a cook?
Not as much a dream as a passion that I grew naturally into. I’ve wanted to be a cook ever since I was a child. There are several cooks and pastry chefs in my family… I could never be anything else.
Hi, my name is Martino, I’m 41 years old and I’m originally from the Primiero valley, in the Trentino region.
I was 14 when I had my first summer job as a kitchen hand and commis chef in a mountain hut on the Pale di S. Martino mountains, at an altitude of 2,358 metres. And I’ve always kept cooking ever since.
Cookery is my greatest passion, and work plays an important role in my life.
I’m lucky enough to have a wonderful, supportive family by my side – my wife Lisa and our children Carlotta and Tommaso.
I love being with them, reading, running and watching films together in my spare time.
What have been your past experiences, professionally speaking?
I have worked mainly in 5-star hotels and starred restaurants in Italy, France and Spain (Hotel de Crillon, L'Atelier de Joël Robuchon Etoile, Hotel Bauer, Ristorante Martín Berasategui, and Ristorante Gellius among others).
This is how I learnt the various cooking techniques, but these experiences also taught me respect for the ingredients, dedication to work and attention to detail and, above all else, the importance of being part of a close-knit team that works like a well-oiled machine.
In the last few years, I’ve managed the kitchens of the Bauer Hotels in Venice as well as the opening of Lefay Resort & Spa Dolomiti in Pinzolo, near Trento. This is the same company I had already worked for during my time on Lake Garda.
Then you chose ADLER. How come?
I share the same core values and philosophy as ADLER, especially their passion for hospitality and commitment to excellence, the laid-back atmosphere and cordial service offered to guests, the way they value their employees and their attention to sustainability.
That it is a positive, dynamic, team-oriented and friendly environment is something I could sense from the very first interview.
What’s your culinary philosophy?
I like my cooking to be sustainable and reflect the changing of the seasons.
Everything has its right time – not all produce is available year-round. Which is good, as it makes us realise the value of what we cook and eat.
Also, I always try to keep my cooking consistent with the territory.
What I have in mind for ADLER Spa Resort DOLOMITI is Alpine cuisine with Mediterranean touches – all made with fresh quality ingredients that are as locally sourced as possible.
In other words, a genuine, authentic cuisine that minimises waste and celebrates the value of food as a source of pleasure.
What’s your favourite dish?
To cook? I can’t pick just one – the choice is so vast and my list would be too long.
My favourite dish to eat is definitely tiramisu.
Is there anything you wouldn’t eat?
I’m a curious man – I like to taste anything and everything.
Has it always been your dream, becoming a cook?
Not as much a dream as a passion that I grew naturally into. I’ve wanted to be a cook ever since I was a child. There are several cooks and pastry chefs in my family… I could never be anything else.