Ardit Curri
The owner of San Martino 26, serves as the strategic director , overseeing every aspect of the restaurant experience. From hosting to defining strategies, Ardit works closely with his chef in the selection of dishes, thus helping to offer a unique culinary experience at San Martino 26.
Elvis Dedi - Chef
Elvis Dedi, born in Albania in 1994 and moved to Italy during his childhood, began his culinary journey by approaching Milanese kitchens during his hotel studies. Driven by curiosity, he embarked on a path characterized by research, respect for raw materials and technical improvement. He enriched his knowledge and experience by working in various renowned restaurants, both in Italy and abroad. Without ever satiating his hunger for discovery, in January 2023 Elvis decided to move to San Gimignano to take on the role of chef at the restaurant
St. Martin 26
Filippo Restelli - Sous Chef
Restelli Filippo, born in 2001, began to approach the world of catering during his high school studies and then attended Alma in 2020. He continued his training by attending various renowned kitchens and became professionally associated with chef Elvis Dedi already in the city of Milan and then followed him to San Martino 26 from February 2023.
Ririka Inomata - Pastry Chef
Ririka Inomata, born in 2000 in Sendai, Japan , where, growing up in a family of chefs , she changed course and fell in love with pastry making . She works in the hotel industry where she hones her techniques before leaving for Italy. Since 2024, she has been on the staff of San Martino 26.
Letizia Mecca - Sommelier
Mecca Letizia, born in 2000, originally from Piedmont, approaches the world of catering through hotel studies . Thanks to this, she becomes passionate about the world of wine and obtains the sommelier certificate in 2018. After some experiences in her hometown, driven by her interest in the world of wine; she moves to San Gimignano and joins the team of San Martino 26.
Ito Ryuha - Game Leader
Ito Ryuha, born in 2003, grew up in Sendai, Japan, where he developed an interest in cooking from an early age. He took his first steps in his hometown, working in an Italian restaurant, hence the desire to discover what our culture can teach him. He decided to move to Italy after finishing his studies, where he has been part of the San Martino 26 staff since 2023.
