Based in Florence, Borgo Lifestyle Group is an Italian collection of luxury lifestyle companies united by craftsmanship, creativity, and a pursuit of excellence. Our portfolio includes Borgo Santo Pietro, a 5-star luxury boutique hotel in Tuscany with two restaurants and a holistic spa; the Michelin-starred Saporium Firenze; Seed to Skin Tuscany, our luxury skincare brand known for its Green Molecular Science approach and found in leading spas and retailers worldwide, our sailing Yacht Satori and PN Homes, specialising in the restoration of historic properties in Italy Driven by innovation, beauty, and meaningful experiences, Borgo Lifestyle Group continues to grow internationally across hospitality, wellness, design, and luxury living. We are always looking for passionate, talented, and like-minded individuals to join our dynamic team. We are looking for a deeply creative chef with an extraordinary palate and a passion for vegetables, herbs, wild ingredients, fermentation, and botanical cuisine. This is a rare opportunity to work across all our restaurants from trattoria to our multiple award winning restaurants and culinary projects in Tuscany, collaborating closely with our chefs, gardeners, farmers, and fermentation team to help shape a new language of green cuisine. We are searching for someone who understands how to create truly magical vegetarian dishes — layered, emotional, vibrant, and full of life The ideal candidate is naturally curious and inspired by the land: Understands seasonality instinctively Knows wild herbs, flowers, leaves, shoots, and foraged ingredients Can build extraordinary flavors through fermentation, preservation, smoking, infusions, broths, oils, vinegars, and fire Brings depth, elegance, and surprise to plant-based cuisine Has a strong aesthetic sense and a refined approach to presentation You may come from a Michelin-starred kitchen, an experimental restaurant, a farm-to-table background, or a pioneering fermentation kitchen — but above all, you have a unique point of view and a true obsession with flavor. The role will involve: • Developing new vegetarian and botanical dishes across our restaurants • Working with our fermentation and research team to create new flavor profiles and pantry elements • Exploring wild and cultivated ingredients from our estate and surrounding landscape • Collaborating with chefs on seasonal menus and creative direction • Helping expand our green culinary identity in an innovative and world-class way This is not a standard restaurant position. It is an opportunity to help shape the future of a deeply ingredient-led culinary universe rooted in nature, beauty, craftsmanship, and extraordinary hospitality.