As chefs who love guests, we were drawn back to Fabrizio’s birthplace here in Serre Marchetto to create an intimate inn where guests are able to relax and enjoy a sense of home away from home, where we are able to offer you our knowledge of the area and point you in the direction of your interests. We do not want you to miss anything. Our commitment to personalized service, environmentally friendly practices, partnership with local businesses and artisans, offers you an opportunity to be indulged while supporting sustainable tourism.
Fabrizio worked in his family’s popular restaurant, “La Baita” (small mountain house) that they built before he was born and before there was a road or electricity. He took a cooking diploma as a student and went on to take degrees as Maitre d’Hotel, and Food and Restaurant Manager, working in all aspects of the hotel and restaurant business, locally and through out Italy. Desiring to improve his English, he left for London and worked for several top establishments, in Wimbledon at San Lorenzo and The Goring in London for several years before returning to Italy. He was working as Maitre d’Hotel in a small hill town in Tuscany, when he met Marla, an American, working as a chef for an English art school.
Marla worked her way through University for a horticulture degree, while baking for a local coffee shop and catering for a vegetarian, natural foods collective, before deciding to move to the Colorado mountains. Working in a small busy café, and historic European styled hotel before going on to be the Pastry chef at Copper Mt resort for many years. An opportunity to work for Thomson Holidays, an English tour operator, first in Breckenridge in their chalets and then on to Slovenia and Austria as a ski and walking guide, which set things in motion to work in Italy and meet Fabrizio and settle here in Val Chisone’s Serre Marchetto.