Our Philosophy
The concept of Sagra’s Rooftop Restaurant is simple: an epicurean journey throughout Italy, covering regional traditions and specialties, reinterpreted with style and creativity by Executive Chef Raffaele Lotto.
The gastronomic approach at Sagra Rooftop Restaurant is rooted in the principles of simplicity, seasonality, and sustainability. The Executive Chef Raffaele believes in letting the natural flavors of high-quality ingredients shine through, creating dishes that are both elegant and soulful. The menu is a testament to his dedication to local and seasonal produce, featuring dishes that highlight the best of what each season has to offer. By working closely with local farmers, fishermen, and artisans, Raffaele ensures that every dish is infused with the authentic flavors of the region.
Executive Chef Raffaele Lotto
Food has always been the common thread in Chef Raffaele's life, starting from his earliest memories of making fresh pasta with his grandmother Maria and savoring the simple yet delicious dishes prepared by his mother
Born and raised in Puglia, a region rich in culinary traditions, Executive Chef Raffaele was inspired by his homeland to pursue a career in the culinary arts. Raffaele's professional journey began in the summer resorts of Puglia, where he honed his skills and developed a deep appreciation for fresh, local ingredients.
VENICE
His talent and dedication soon led him to Venice, where he joined the Kempinski Palace. He further enriched his culinary expertise with experiences at prestigious establishments such as the Kempinski Hotel Das Tirol and the Des Bains in St. Moritz.
VENICE
At the heart of Raffaele's gastronomic vision is the Sagra Rooftop Restaurant, located at the JW Marriott Venice Resort & Spa. Here, Raffaele has crafted a unique food philosophy that celebrates the rich culinary heritage of Italy while embracing contemporary gastronomic trends.