Suspended between sky and water, a few minutes from the centre of Como but far from the noise of the most frenetic tourism, Clouds Garden Hotel presents itself as a new high-end hospitality destination on Lake Como. This five-star luxury hotel in Brunate welcomes guests in a setting designed to slow down and restore the focus to the experience: expansive views of the lake and surrounding mountains, meticulously maintained spaces, and a hospitality concept that emphasizes discretion and seamless service.
This scenario brings a strategic change to the hotel's identity: overseeing the entire culinary offering of the food and beverage outlets has been entrusted to Dushan Warnakulasuriya Fernando, the hotel's new executive chef. Born in 1986, Fernando represents a generation of chefs who grew up in international contexts and trained alongside key figures in contemporary cuisine.
His professional career has led him to work with some of the most recognized names in European fine dining, including Antonio Guida, Norbert Niederkofler, Enrico Bartolini, and Andrea Berton. These experiences have helped shape a solid approach, built on technique yet open to cross-fertilization, which he now puts to work at a restaurant on Lake Como that aims to stand out not only for its location, but also for its consistent and recognizable offering.
Dushan Fernando's cuisine strikes a balance between Italian tradition, French rigor, and Eastern influences. This synthesis is born not from a stylistic exercise, but from a geographical and professional journey spanning Italy, France, and Austria. The result is a gastronomic approach that emphasizes raw ingredients and seasonality, without sacrificing a contemporary interpretation of dishes and a precise construction of flavors.
At Nuvole Garden Hotel, dining becomes an integral part of the overall experience. Not just an ancillary service, but a narrative element that engages with the landscape and the very concept of a stay. The view of Lake Como complements the meal without overpowering it, while the cuisine works by subtraction, avoiding excess and focusing on harmony and simplicity.
In an area where the restaurant scene on Lake Como is extensive and often tied to established models, the decision to hire someone like Fernando signals a desire to build a distinct gastronomic identity, capable of appealing to an international audience while remaining attentive to the local context. The presence of a chef with such a diverse background also allows for a broad interpretation of Italian cuisine, filtered through diverse techniques and sensibilities.
Nuvole Garden Hotel thus enters the luxury hospitality landscape of Lake Como as a project that focuses on the integration of hospitality, landscape, and cuisine. A place where time seems to dilate and where every detail, from the dining room to the table, contributes to a thoughtful and thoughtful sensory journey. With the arrival of the new executive chef, the culinary offering becomes a cornerstone of this vision, strengthening the restaurant's role on Lake Como as a destination and not just a complement to a stay.
