Exclusive Interview with Ada Stifani: From Self-Taught Cook to Michelin Star Chef

Ada Stifani is the first female chef to receive a Michelin star in Umbria and among the few women to do so in Italy. She used to wash dishes to finance her university studies in chemistry, which she later dropped to train as a self-taught chef driven by determination and gusto.

Ms. Stifani, originally from Lecce, a small town in southern Italy, has been living and working in Perugia since the early 1990s. It is here in Umbria, the heart of exquisite food and wine, that she managed to turn her passion for cuisine into a profession and fulfilled her childhood culinary dream, becoming one of the most successful chefs in Italy.

In 2022, Ms. Stifani opened the fine-dining restaurant Ada Gourmet, which was awarded a Michelin star in 2023. Ms Stifani says her achievement is particularly significant in a sector like the restaurant industry, where women are often under-represented despite their talent and commitment. She believes her success is a source of inspiration for all women who aspire to follow their culinary dreams.

In an interview with Antognolla Magazine, she speaks about what inspires her, about Umbrian cuisine and dining, and about the vision behind the Ada Gourmet project.

Q: One of your first jobs was washing dishes at restaurants while studying at university. What were your main sources of inspiration and learning?

A: My source of inspiration was the owners of the Aladino restaurant, where I was working at the time. I gained a lot of knowledge thanks to their great culinary culture. At the beginning of my third year of university, I decided to abandon my studies to pursue a professional career in the world of cooking. I spent a lot of time in the kitchen and began cultivating this passion of mine.

Q: What is the story behind Ada Gourmet?

A: My goal was to open a fine-dining restaurant, aiming for ambitious goals. The idea was to create a simple but high-quality gastronomic project in an attempt to convey to customers the flavours of my culinary origins, Puglia and Umbria, where I grew up – professionally.

Q: As the first female chef in Umbria to be awarded a Michelin star, how do you feel about your role in paving the way for other women in the culinary industry?

A: I am proud to open up this path for women in the world of Umbrian cuisine, demonstrating that with passion, dedication, and talent, it is possible to achieve excel- lent results and break gender barriers in a sector still dominated by men. The recognition of being the first Umbrian female chef to obtain a Michelin star has a meaning that goes beyond my personal success. It is crucial that new generations see female role models in all fields, including gastronomy, to understand that their gender does not limit their chances of success.

Q: Why did you decide to create a gourmet restaurant as opposed to another type of institution?

A:I came to Umbria to study, so my professional growth took place here. In 2006, I opened another restaurant, L’Officina, which is still listed in the Michelin Guide. I decided to stay in Umbria because I liked the region. Since I was fascinated by molecular cuisine and the attention to detail that that style of cooking requires, I wanted to create a gourmet restaurant to break the mold of traditional cuisine.

Q: How would you describe your emotions once you learned about the Michelin star, and how do you continue to improve in your culinary practice?

A: When I received the email with the nominations, I was paralysed by emotion and unable to react immediately, since nothing was yet certain. When I went on stage to accept the award, my legs were shaking. I even had difficulty putting on my jacket!

Today, I continue to explore new techniques and constantly look for something new that allows the whole team to develop, while also continuing my self-taught study. After having achieved this goal, I feel it’s time to work even harder to always keep improving, innovating, and reinventing gastronomy.

Q: How do your roots in Salento continue to influence your cooking today, even though you are based in Umbria?

A: Each dish tells the story of Umbrian and Apulian traditions, fusing the techniques and flavours of the two cultures. The attachment to the culinary raw materials of my origins greatly influences my cooking. Furthermore, the team’s experience and openness to discussion allows us to balance tradition and innovation in our recipes.

Q: La dolce vita is a phrase that holds significant cultural meaning in Italy. How do you interpret this concept in the culinary world?

A: La dolce vita for me is doing what you like. In my work, that turns out to be the fun of creating dishes, attention to detail, having a united team, and then conveying all of this on the plate.

Pair your stay at Antognolla resort and residences with a fine-dining experience at the Michelin star restaurant Ada Gourmet.