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Claudio Melis

Chef Patron

Claudio was born in Sardinia, Italy, thanks to his mom’s homemade cuisine, he learned to appreciate fresh and simple ingredients… a focus point throughout his journey. In Sardinia, he attended the Hotellerie School in Sassari and worked during the summers in several Restaurants and 5* luxury hotels on the famous Costa Smeralda. After he graduated from school, he went for his first working experiences in France, Germany, and finally back to Italy. He joined Gualtiero Marchesi (then 3* Michelin) in Erbusco (Brescia), where he served as Chef de Partie, he covered the same position also at Restaurant Joya (1* Michelin, specializing in vegetarian cuisine). In 1996 he joined Restaurant Parizzi, in Parma (1* Michelin) as Chef de Cuisine. After he moved to northern Italy, in the Dolomites, and became Executive Chef at Biohotel Hermitage 4*S and Stube Hermitage Restaurant (1* Michelin) in Madonna di Campiglio. In 2004 he joined Hotel Ciasa Salares 4*S and Ristorante La Siriola 1* Michelin in Alta Badia – Dolomites, as Executive Chef until end of 2010, he focused on farm to table and sustainable cuisine style. Then he joins Rosewood Hotels&Resorts as Chef de Cuisine at Award winning Restaurant La Cucina in the 5*L Boutique Hotel Al Faisaliah South Wing A Rosewood Hotel in Riyadh, Saudi Arabia. He launched this Restaurant in December 2010. End of July 2012 he joins Jumby Bay, A Rosewood Resort, a 5*L resort in Antigua, WI as Executive Chef, one of the most luxurious resorts in the world! Chef Claudio Melis moved after 1 year to Middle East again joining Jumeirah Group as Executive Italian Chef. Is first task in this new appointment has been the launch of a new Signature Italian restaurant at the 50th floor of the iconic Emirates Towers in Dubai, with the goal to become the best Italian restaurant in the UAE. He was after that managing all the Italian food for the Jumeirah Restaurant Group, taking care of 6 restaurants and 4 bars with signature and casual dining style Claudio is back now in Italy since June 2015 with his own Restaurant Zur Kaiserkron in Bolzano, South Tyrol. In 2016, with Monica Wieser and Robert Wieser, Claudio founded a new brand named ESEMDEMI with the aim to manage hotels and restaurants creating unique experiences for demanding guests. In July 2017, Claudio launched his VERY own Restaurant In Viaggio-Claudio Melis Ristorante, a signature and fine dining 12 seat restaurant, a magic historical location in the center of the old Bolzano In November 2018, the restaurant In Viaggio has been awarded 1 Michelin Star, the first star in Bolzano after 51 years. In spring 2019, Claudio has launched with his 2 partners in business the new and first sharing concept restaurant in the region and one of the few in Italy, The Tree Brasserie Restaurant and by the end of September he will open Toma Tapas Bar, creating in the city center a real “Food District” Claudio Melis’s cuisine is fresh and tasty; he likes to create dishes with few ingredients, maximizing their flavor and texture.

Claudio Melis, muove i suoi primi passi nella ristorazione nella sua Sardegna, frequentando la Scuola Alberghiera di Sassari e diplomandosi col massimo dei voti. Da qui, una lunga e ricca carriera in giro per il mondo partendo dal ristorante di Gualtiero Marchesi e specializzandosi sempre di più. Nel 2010, lo chef si trasferisce in Arabia Saudita e affina la sua esperienza nella ristorazione e in ambito manageriale. Dopo cinque anni torna in Italia, a Bolzano a capo del ristorante In Viaggio e da vita al progetto imprenditoriale Esemdemì. Nel luglio 2017 Claudio ha lanciato il suo Ristorante In Viaggio-Claudio Melis, un ristorante 12 posti firmato e raffinato, una magica location storica nel centro della vecchia Bolzano. A novembre 2018 il ristorante In Viaggio è stato premiato con 1 Stella Michelin, la prima stella a Bolzano dopo 51 anni. Nella primavera del 2019, Claudio ha lanciato con i suoi 2 partner in attività il nuovo e primo ristorante sharing concept nella regione e uno dei pochi in Italia, The Tree Brasserie Restaurant ed entro la fine di settembre aprirà il Toma Tapas Bar, creando nel centro cittadino un vero e proprio “Food District” La cucina di Claudio Melis è fresca e gustosa; gli piace creare piatti con pochi ingredienti, massimizzandone sapore e consistenza.