GIANLUIGI MORINI Fondatore
Cook, Sommellier and ...Director
His childhood and youth was passed under the shadow of his father, and to please his father Gianluigi completed his studies as an accountant. Nonetheless, during this time he also developed his natural inclination for the arts as an amatuer in the theater. He tried his luck in Rome for a short time working at an Experimental Center for Cinematography. The cinema remained one of his favorite hobbies, together with cuisine, which he blossomed by inviting friends to dinner and experimenting his abilities on them, as a chef, a wine steward, and as a cinema director. He began to document restaurants in Italy and other countries, becoming more and more convinced of the need to build a restaurant “by hand”. He started construction near the end of the 60’s in his father’s home, creating a restaurant with twenty tables, for which he designed even the smallest details: the walls covered with fine linens, the ceilings with decorated fabrics, the lampshades of each table covered with this same decorated fabric. The heavy fuchsia table linens, the crystal glasses, the silver underplates, silver candleholders, silver forks, knives, and spoons, even the silver flower vases which hold fresh flowers daily. The impression that Ristorante San Domenico gives is that of a private and exclusive club, which opened its doors on March 7, 1970. The original gastronomical choices tended to combine traditional flavors with the care and gusto of home cooking. Later on, following the suggestion of Luigi Veronelli, Gianluigi Morini turned to the experience of Nino Bergese, a great chef who boasted a prestigious career in the kitchens of kings and other important Italians and foreigners.