Roberto Dal Seno begins his apprenticeship at the end of the 80s in the best hotels of that sunny strip of land called "Tigullio", in Liguria, where also the famous town of Portofino is located.

However his passion for haute cuisine convinces him to leave this beautiful area and to move to Paris where he seeks the roots of classical cuisine and he learns the basics of French cuisine. A few years later he takes the opportunity to expand even further his gastronomical background and, riding the wave of the Oriental vogue, decides to move to Tokyo with an important assignment, also to better understand the trend of "Fusion cuisine".

Once finished his Japanese experience, thanks to his now broad professional background he becomes a very young EXECUTIVE-CHEF in one of the most famous and largest hotels in Trentino.

Having further enhanced his professional background he leaves the mountain air to return to the saltier sea air and finally enters in the world of "Starwood Hotels", first as a chef for the restaurant Pescatore in Porto Cervoand later as the right hand man for the Executive chef of Cala di Volpe Franco Guardone.

At the turn of the new millennium, Roberto, eclectic and indefatigable, starts a parallel career as a consultant in the FOOD&BEVERAGE industry, working in various establishments in Florence, Washington D.C. and Ligurian Riviera. In 2007 he flew to New York as representative of the "Cala di Volpe Hotel" winner of the Condè Nast Traveler prize award as "the best place to stay".

Now, after a few years, Roberto is working exclusively as a consultant both in Italy and abroad, but he never left his real passion: make happy people delighting their own palate; that is why he setting up cooking classes and he is still involved in restaurant opening all around in the word.