Pasquale Laèra - Mine is an insatiable hunger to discover
Apulian by birth, Piedmontese by adoption: Pasquale Làera has been passionate about cooking since he was a child, raised in a family of great lovers of the “poor“ tradition, but of great taste.
His studies led him to attend the Classical High School, where he learned the desire to experiment constantly, going in search of what is behind every appearance. Driven by an insatiable hunger for novelty, he therefore discovers the world of catering, being fascinated by it: hence the decision to change address, by enrolling in the Hotel Management High School. He begins to work in Gioia del Colle, his hometown, then around Italy, learning different methods of kitchen management, as well as the peculiar recipes of the various regions of the beautiful country. From Ottavio Surico, his first chef, he learns how much tenacity and determination are needed to face this profession. After completing his hotel studies, Làera enrolled in the International School of Italian Cuisine (Alma) of Gualtiero Marchesi.
The Career
Here the crucial meeting for his career takes place, the one with Antonino Cannavacciuolo, of which he soon becomes sous-chef. For him he proves to be a true master, of cooking and beyond. Internships abroad also multiply, to enrich one’s baggage: first in Japan, where he has the opportunity to work closely with Okamoto, then in Copenhagen, at Geranium, then again in Mexico, on a trip around the world to search for the best flavors. After the positive experience at Villa Crespi comes the one at the Boscareto Resort, as executive Chef of the restaurant sectors, including the La Rei restaurant: it’s here that in 2014 Pasquale Làera obtains his first Michelin Star. In 2019, the project that led to the birth of Borgo Sant’Anna, in Monforte d’Alba, in the heart of the Langhe, began, which will obtain its first Michelin Star in 2020. At Borgo Sant’Anna, handed down knowledge and peasant flavors are revisited, mixing styles and ingredients to create something new, but familiar.
EXPERIENCE AND GROWTH
Recipes revised in the light of the experiences lived by the chef in his travels around the world, in search of experience and human and professional growth that leads him to put a sensational mix of tradition and avant-garde in his dishes. In 2022 he gives life to a new project, five hundred meters from the Borgo. The name of the place is Lostu, an osteria with a playful spirit that fits into the tradition of the piole with a personal touch. At Borgo Sant’Anna customers find a more personal cuisine, where the chef is avant-garde, while at Lostu the proposal is more genuine, built around ancient Piedmontese recipes.”
