All young chefs were chosen by the JRE National Congress
In the heart of the celebrations of the thirty-second anniversary of Jre-Italy, held during the XIII National Congress, the entry of the talented Sienese chefs Leonardo Fiorenzani of the Knight’s stop in Torri (SI) and of Juri Zanobiniof the Antica Pharmacy restaurant in Palaia (PI) marks an enthusiastic chapter in the history of the association, raising the number of prestigious Tuscan representatives to eight.
During the JRe national congress, held at the self -driver Enzo and Dino Ferrari of Imola, too Agnese Loss of the contemporary tavern of Gattinara (VC), Gian Marco Carli of the Il Principe di Pompeii restaurant (NA) e Andrea Miacocola of the La Ripa restaurant in Vieste (FC) welcomed this prestigious community. This event represented an extraordinary opportunity for comparison and exchange, celebrating the growth path of JRE, now made up of almost 400 chefs from 16 countries, including Australia, Austria, Belgium and Italy, with an increasing number of Tuscan members.
To join Jre, the chefs must be between 23 and 42 years old. The association has always been attentive to social issues and, since 2003, has collaborated with the AIRC Foundation for cancer research, demonstrating a strong commitment in the training of young people through synergies with prestigious Italian hotel schools.
Each visit to one of the JRe restaurants is an invitation to immerse yourself in the infinite passion in search of “culinary perfection”. This association embodies the peak of gastronomic art, bringing together the best talents in the sector, known for their extraordinary ability and for the commitment to ingredients of the highest quality. Sustainability and respect for culinary traditions are the pillars on which every creation is based. Through a harmonious fusion of innovation and tradition, chefs offer unparalleled gastronomic experiences, where each dish is a celebration of the territory and crafts.
Jre’s story is a story of culinary creativity and deep appreciation for the richness of regional kitchens in an international context. It is an invitation to live unforgettable culinary experiences, celebrating the art of good cuisine and continuing to explore new gastronomic horizons of pleasure and delights.
The forty -year -old Sienese chef Leonardo Fiorenzani he embarked on an extraordinary path, earning a place among the 100 innovative restaurateurs of 2025 second Forbes Italy And conquering two forks of the red shrimp. In the first days of 2025, it was also recognized by the leaders of the Italian gastronomic opinion as one of the “Revelation Chefs of 2025”, the Knight’s stop was included in the guidance of Identità Golose 2025 as “Restaurant d’Autore” and recently received the “Il Forchettiere Awards” award for the best restaurant in Tuscany.
In this ferment of talents and opportunities, it clearly emerges that an increasing number of young chefs is trying to establish themselves in the world of quality catering. Even in Siena and its surroundings, something new and promising is finally taking shape, with chefs ready to write the next chapter of Italian gastronomy.
