Born in 1987 in Italy, Mirko grew up in Germany until the age of 14, when he returned to Liguria and attended Istituto Alberghiero, the hospitality school in Finale Ligure (SV), before earning an IFSE (Italian Food Style Education) diploma in Turin. Married with two children, Mirko Lacota has been sous-chef at Ristorante Vescovado in Noli since 2016.
Before this, he held the same position at Il Paradiso in Saint Moritz (Switzerland) and Ristorante Le Cirque in New York (USA) . Mirko also loves pastry-making and has been Pastry Chef at a number of restaurants, including A Spurcacciuna at the Mare Hotel in Savona, and pastry-maker at Pasticceria Pasquale, a pastry shop owned by M. D'Onofrio in Savona.
He has attended a number of professional development programmes in award-winning restaurants in Italy and abroad. Mirko has loved sweets ever since he was a child, and describes himself as a positive, studious, very meticulous person. His greatest satisfaction lies in finding the best possible harmony between different ingredients and obtaining customers’ approval.
He considers himself lucky to enjoy every day he works, sharing his great passion with others.