Alpine Roots & Regenerative Rhythms: A Taste of the Dolomites in Kaua‘i

This November, Chefs by Nature welcomes Chef Riccardo Gaspari, the visionary behind SanBrite, Brite de Larieto Inn, and Piccolo Brite Dairy in Italy’s Dolomites. A former professional athlete turned Michelin-starred chef, Gaspari’s approach to food is as disciplined as it is soulful: grounded in regeneration, seasonality, and a profound respect for the land.

Guided by the rhythms of nature and inspired by his Alpine roots, he will share his mountain-born philosophy through immersive workshops and a wine-pairing dinner supporting the Kaua‘i Culinary Academy, helping foster the island’s next generation of chefs. Alongside the 1 Hotel Hanalei Bay culinary team, Chef Gaspari will create experiences that celebrate simplicity, sustainability, and the stories behind every ingredient, reminding us that food, at its best, is a bridge between people and place.

We sat down with Chef Gaspari to talk about his journey from the Dolomites to Hawai‘i, the meaning of regenerative cuisine, and what it truly means to cook in harmony with nature.

A Regenerative Journey with Chef Riccardo Gaspari

You grew up surrounded by the dramatic landscapes of the Dolomites. What are some of your earliest food memories, and how do they continue to influence your approach to cooking today?

Some of my earliest food memories are intertwined with the bold, authentic flavors of my homeland. I remember the intense smokiness of speck, the comforting richness of local cheeses, and the gentle sweetness of mountain potatoes. These flavors are part of who I am — they tell the story of the land where I grew up and shape the way I think about food every day. That’s why I love bringing them into the dishes we serve at the restaurant: not just as ingredients, but as stories to be shared with everyone who sits at the table.

Your philosophy centers on “regenerative cuisine.” How would you describe this approach, and how does it differ from traditional ideas of sustainability in food?

My approach stands out because regenerative cuisine goes beyond the idea of simply plant-based cooking: it involves the entire supply chain in a truly circular way. This means creating a system where every choice — from sourcing to production, from transformation to waste, is designed to give back value to the environment and the community. It allows us to have a broader, more conscious control over how we produce and the real impact of what we do.

Your work often celebrates the relationship between people, place, and product. How do you hope to bring that same Alpine spirit of connection to the island of Kaua‘i?

The Alpine spirit is deeply connected to our recipes and our way of cooking. At the same time, our philosophy is rooted in listening to and engaging with the place we’re in. That’s why we’d love to discover and highlight Kaua‘i’s local ingredients, transforming and working with them through an Alpine lens. Our goal isn’t just to bring our cuisine here, but to build a bridge between two culinary cultures, honoring and celebrating the island’s traditions while sharing our own.

You come from a background as a professional athlete. How does that discipline and mindset influence your life as a chef today? 

My background as an athlete influences me every single day. Sport taught me that it’s the small, consistent steps, one after another, that lead to big results. It’s exactly the same in the kitchen: every day we study, grow, and push ourselves to get better. It’s about discipline, dedication, and trusting the process.

What can guests most look forward to during your "Chefs by Nature" experiences at 1 Hotel Hanalei Bay?

Guests can look forward to an experience that blends the rich culinary traditions of the Italian Alps with our deep connection to our land and its ingredients. We’re excited to share our cuisine in such a special setting and, above all, to take part in the charity dinner. We deeply believe in the power of community and feel grateful to be welcomed as part of yours, even if only for a short time.