Leonardo Santopietro, valdarnese transplanted first to Florence ("the most beautiful city in the world") and now to Montalcino. The passion for cooking starts very early and after the Figline Valdarno Hotel Management School he starts his own apprenticeship, first as an intern at Salvatore Ferragamo's Borro and then as an assistant cook in a typical Tuscan restaurant nearby.
After these first experiences the love affair with the big hotels of Florence begins, like The Westin Excelsior and The St. Regis with a small but significant parenthesis for Feltrinelli and Hotel Cipriani in Venice. He then deepens the management aspects of catering following a master's degree in food and beverage management at the IHMA Academy in Rome.
At this point he began his adventure with the Lungarno Collection where he met Peter Brunel ("a true champion of Italian cuisine"). Here he grows both in the technique and in the kitchen way of mind, becoming sous chef and then chef of the Fusion Bar & Restaurant of the Lungarno company.
And so the Cencioni family, from the Capanna Winery, offers him the leading role in their jewel in Montalcino, Il Passaggio by Capanna.