For Admission
Chiara Pavan is cheffe of Venissa (alongside Francesco Brutto), a Michelin-starred restaurant with a strong commitment to low environmental impact cuisine. Through her cucina ambientale, she strives to create a true taste of place while adopting sustainable practices around the sourcing, production, and preservation of food. In her restaurant she cooks vegetables from her own garden and the current menu focuses on invasive species from the Adriatic Sea.
Set within the Venissa estate on Mazzorbo Island in the Venice Lagoon, her culinary work has been recognized with several national and international awards, including the Green Michelin star in 2022, “premio no food waste” per il Gambero Rosso 2024, Best Female Chef from Guide l’Espresso in 2019 and for Identità Golose in 2020. She is member of the advisory board of “Climate Smart Chef” European project.
Chiara trained at ALMA and has worked in various Michelin-starred restaurants over the last ten years before taking over the kitchen at Venissa in 2017. She also holds a master’s degree in Philosophy from the University of Pisa and a masters in sociology and history of science from EHESS in Paris, with a special focus on gender roles and women’s leadership – an interest which then became very relevant throughout her career as a woman leading a kitchen brigade.
