‘It all started with a child's curious look at his grandmother cooking for the whole family and his grandfather cultivating the land.
From that moment, my passion was born and, with Ecooking, it has turned into a mission: to improve people's lifestyle starting with food.
A holistic vision, accumulated experience and my formidable team allow me to say with conviction: 
‘We want to change the world of food, one plate at a time!’ ’

Luigi Cassago



I was born on 22 December in Varese 1992 and from an early age I danced among the enveloping aromas of traditional cuisine, a taste heritage handed down with love by my grandmother.
The call of the cooker conquered me, making me start a wonderful journey into the magic of flavours.
I attended the De Filippi Hotelier Institute in Varese. The fifth-year diploma was my ticket to a world of culinary excellence.

I worked at ‘Da Annetta’, ‘Quattro Mori’ with its Michelin star, ‘Da Venanzio’ and ‘Hermitage’, each restaurant was an important chapter, a page to savour.  
At Bernard Fournier's ‘Da Candida’ in the role of chef de partie together with Tanya Key, I contributed to obtaining a Michelin Star for the restaurant.
These successes have allowed me to collaborate with great protagonists of international cuisine such as Enrico Cerea and Enrico Derflingher, culinary synergies that have enriched my gastronomic soul, opening up new horizons of flavours and techniques.
To broaden my cultural background, I immersed myself in the sweet world of pastry.
As a Maître chocolatier at Lindt und Sprüngli SpA, I then refined my skills at ‘Oliver’, a renowned pastry shop in Galliate Lombardo (VA).

After a gastronomic consulting experience at the OstiNati wine shop in Varese, in 2014 I decided to start a new chapter in my career by opening La Glassa delle Fate in Cardano al Campo (VA). A cooking academy shared with experts and enthusiasts.
In 2015 I strongly wanted to experience an event celebrating the culinary diversity of the world EXPO 2015 where I collaborated again with Lindt as Maître Chocolatier. 
In 2019 I opened my first bistro in Milan where every day together with my team I carry out my fascinating mission.
I love putting my hands in the dough and I am also happy when I can put them in the earth.
In my vegetable garden and hydroponic greenhouses at home I do a lot of experimentation and understand the full flavour of the vegetables I want for my customers. 

All I can tell you is the work of a company, of many people who, together with me, have in their hearts the desire for a revolution against not knowing what we eat, against the food mainstream devoted to profit, made up of extreme exploitation, intensive breeding and cultivation, the use of chemicals and harmful contamination.
Because for me and for Ecooking, nutrition is not just about satisfying hunger.
It is an act of care and love towards oneself and the planet.