To create world-class Italian food, you need a world-class Italian chef. Tommaso Arrigoni joins us from Innocenti Evasioni, in Milan, where he was awarded a Michelin Star in 2008. Tommaso and his sous chef Michele Carretta are uncompromising guardians of our food quality: GODO shares its suppliers with London’s top Michelin-star restaurants, and the duo spent a year before launch adapting traditional Italian recipes using state-of-the-art cooking methods to preserve the taste and freshness during delivery.
About Chef Tommaso Arrigoni
Michelin-star Chef Tommaso Arrigoni is head chef Innocenti Evasioni in Milan where he began his journey in search of taste, ambiance, and high quality. In addition to his restaurant success, Tommaso teaches at the prestigious school of cookery, Incontri con lo Chef, has appeared as a resident chef on National Italian television, published a book, ‘Dressed, 30 ricette d’autore vestite con stile,’ and writes recipes for the International monthly magazine, La Cucina Italiana (Italian Cooking).
About Chef Michele Carretta
After graduating from Italian cookery school ENAIP, Michele moved to a role as chef's assistant at the most famous seafood restaurant in Milan, Arrow’s. Since then, his journey followed in a series of Michelin-starred restaurants: Ristorante Joia in Milan, one of the very few vegetarian-only starred restaurants in the world; Apsley’s at the Lanesborough in London; Ristorante Cracco in Milan; and Innocenti Evasioni, Milan, where he worked with GODO's head chef Tommaso Arrigoni. In 2014, he became sous chef at gourmet Italian restaurant Mario & Co. As well as working behind the scenes, Michele teaches aspiring chefs at the Milanese hotel and hospitality school, C.A.P.A.C.