Valter Gosatti has set a new standard of culinary excellence for the Cristal customers.
Chef Valter oversees the menu development continually creating fresh, inventive dishes for Cristal, supervises the purchase of the highest quality ingredients and works closely with Cristal’s Director Chef Valter a native of Aosta in Italy in 1962, he realized at a young age that he wanted to become a chef.
By the age of ten he was helping his family in they own restaurant, which flamed a life long interest in culinary excellence. He started in summer time in 1976 his long trip to the culinary world and after completing his rigorous studies in Culinary Schools in 1978, Chef Valter was hired as a line cook at Grand Hotel Billia a luxury five-star Casino' establishment at Saint Vincent in Aosta Valley and in Hostellerie du Cheval Blanc in Aosta (1 star Michelin restaurant) Chef Valter desire was to visit the world with his job, so the Culinary Art take him from Italy to Switzerland, Spain, back to Italy and Cyprus In 1995 Chef Valter decide to go for a Asian adventure in the position of Executive Chef, so he work in Singapore, Malaysia, Thailand and Mongolia and back in a five star Hotel in Dalian (China) where he was awarded with a Master Chef diploma for his 35 years career in kitchen.
In his career Chef Valter he work in all style of hospitality place, from self service restaurant to pizzeria, from home family restaurant to luxury five star, from Trattoria to Michelin star restaurant Now as Executive Chef at Cristal Restaurant & Bar, Chef Valter brings his worldly knowledge about food to us, as well as his creativity, passion and finesse; the chef looks forward to working with producers and ingredients to introduce his unique style of cooking.