tiziano_pastaTiziano Gortan’s culinary career began at the age of thirteen working in a kitchen for a little family restaurant, Trattoria Da Furlan just outside his home place, Udine. After a few years of culinary school and training in several different places, at the age of seventeen he spent eight months working at S. Domenico in Imola, a two Michelin stars restaurant.

By age of nineteen Tiziano was working in the kitchen on Milan’s only three Michelin stars restaurant with one of the great modern masters of Italian gastronomy, Chef Gualtiero Marchesi. Nine months later in Milan and with the past four years of apprenticeship, Tiziano went to Reggio Emilia to a one star restaurant, Picci, as second chef and his first paid position. Fifteen months later and a crash course in English, Tiziano was the pastry chef for the rock band U2’s Tearoom restaurant at the Clarence Hotel in Dublin, Ireland.

Alas the warmth of Italy called him back after a year. At Casa Blanca restaurant in Sardinia he met Cristina Sartori-Medri who asked him to come to Aspen and work as head chef for La Baita, the finest restaurant on Aspen Mountain. In 1996 he married Enrica Usseglio and then teamed-up with Cristina & Dante Medri to open L’ Hostaria. Designer Italian chairs, terracotta vases, Tuscan antiques, soft lighting and stucco walls, create the warm atmosphere you will find only in Italy. One step in the door and you will feel it.

L’Hostaria is where authentic Italian cuisine is prepared and served with loving attention to detail. Tiziano has both a passion for gourmet Italian cuisine and the patience for the time consuming old fashion cooking techniques it takes to make it right.

But the greatest pride of his life are his young daughters Viola and Vittoria.