Claudio was born in Sardinia, Italy, thanks to his mom’s homemade cuisine; he learned to appreciate fresh and simple ingredients, a focus point throughout his journey.
In Sardinaia he attended the Hotellerie School in Sassari and worked during the summers in several Restaurants and 5* luxury hotels on the famous Costa Smeralda. After he graduated from school he went for his first working experiences to France, Germany and finally back to Italy. He joined Gualtiero Marchesi (then 3* Michelin) in Milan, where he served as Chef de partie, he covered the same position also at Restaurant Joya (1* Michelin, specialized in vegetarian cuisine). In 1996 he joined Restaurant Parizzi, in Parma (1* Michelin) as Chef de Cuisine. After he moved to northern Italy, in the Dolomites, and became Executive Chef at Biohotel Hermitage 4*S and Stube Hermitage Restaurant (1* Michelin) in Madonna di Campiglio. In 2004 he joined Hotel Ciasa Salares 4*S and Ristorante La Siriola 1* Michelin in Alta Badia – Dolomites, as Executive Chef until end of 2010, he focused on farm to table cuisine style. Then he join Rosewood Hotels&Resorts as Chef de Cuisine at Award winning Restaurant La Cucina in the 5*L Hotel Boutique Al Faisaliah South Wing A Rosewood Hotel in Riyadh, Saudi Arabia. He launched this Restaurant in December 2010.
End of July 2011 he join Jumby Bay, A Rosewood Resort, a 5*L resort in Antigua, WI as Executive Chef, one of the most luxurious resort in the world!
Chef Claudio Melis moved after 1 year to Middle East again joining Jumeirah Group as Executive Italian Chef. Is first task in this new appointment has been the launch of a new Signature Italian restaurant at the 50th floor of the iconic Emirates Towers in Dubai, with the goal to become the best Italian restaurant in the UAE.
Claudio is back now in Italy since June 2015 with his very own Restaurant , The Zur Kaiserkron in Bolzano, South Tyrol
During these years Chef Claudio travelled through Europe, from Spain to Denmark and Sweden and US to taste and learn about different cooking styles….and the trip is still on…
While Chef at Ristorante La Siriola, his book “La Cucina a Colori di Claudio Melis” was printed in 2008.
Claudio Melis’s cuisine is fresh and tasty; he likes to create dishes with few ingredients, maximizing their flavor and texture.