Ferdinando Bernardi


Born in Rimini (Emilia-Romagna, Italy), gastronomy has always been in his blood: he grew up inside the kitchen at his father’s restaurant, La Tramontana. At only 13 years old, he was already responsible for the pizzeria. Beyond the family business, his professional career, began in his native Rimini, at the Embassy restaurant, with Chefs Emanuele Barberini and Fabio Rossi, and later, at the Executive Hotel in Cesenatico. Later, he moved for a year to Thailand, where he served as a nutritional educator at the Lamsai Pathumthani school. In 2008 he was the second chef at Dolomieu restaurant (DV Chalet, Madonna di Campiglio, Trentino, Italy), which obtained a Michelin star in 2013.

In his desire to discover new cultures, techniques and gastronomic aspects from the rest of the world, during these years, Bernardi has also collaborated in international projects: in London, at Julie’s restaurant, with the Neapolitan Chef Agostino Esposito; in Lyon, with Chef Davy Tissot at the Paul Bocuse Institute School of Management, Restoration and Culinary Arts; as a consultant for the Pane Caldo restaurant in Chicago and Moonshadows (Malibu, Los Angeles, California) and, more recently, he has coordinated the opening of Oliver’s Osteria (Laguna Beach, California).

From 2015 to 2021 he was the Head Chef of Orobianco, in Calpe, where he captured his idea of fine dining Italian cuisine in Spain. In 2019 Orobianco received its first Michelin star, becoming the only Italian restaurant with a Michelin star in Spain. In February 2020, he also received a “Sol” recognition from Guia Repsol.

Now he is undertaking his own personal project: Casa Bernardi in Benissa, his home and his new challenge.

"I wanted to continue with the culinary tradition of my family, since my passion is cooking and treating customers."