Our Story
Intelligence Gastronomy was born from the encounter between science, taste, and awareness, to promote authentic and lasting well-being.
Guided by a holistic and human approach, we combine scientific research, conscious nutrition, and gastronomic culture in a movement that focuses on people, the quality of ingredients, and the pleasure of food, with particular attention to ancient grain flours and selected raw materials, interpreted in a Mediterranean and contemporary key.
Since January 1, 2026, we have been based in The Hive business center, within MIND, Milan’s district dedicated to technological and scientific innovation.
A vibrant ecosystem where scientific research, businesses, universities, and institutions coexist and influence each other every day.
This is where our vision takes shape: in a place where gastronomy, science, and the future interact in a natural, concrete, and credible way, transforming ideas into experiences and connections into real value.
Because living well is an art, and every food choice can be a gesture of awareness towards oneself and the future.
Marianne Giordanengo
President & Founder of IG
A researcher by vocation and an entrepreneur by choice, Marianne has dedicated over twenty years to the beauty of caring — for people, the body and health.
She blends scientific knowledge, inner awareness and a nutritional approach inspired by the Evolved Mediterranean Diet, healthy, sustainable and creative.
With IG, she has transformed a dream into reality: a platform that unites experts, chefs, entrepreneurs and citizens in a true movement of intelligent gastronomic culture, where science and pleasure coexist and wellbeing becomes a lifestyle.
Because living well is an art, and every choice, from plate to skin, can be an act of love for ourselves and the world.
Sara Faraldo
Chef Intelligence Gastronomy
Born in Como, proud of her Campanian roots, she turned cooking into her life and her voice. From childhood, next to her grandmother, she learned that cooking is not just about nourishment, but about creating emotions, telling stories and bringing people together.
Her journey took her from Italy to France, blending Mediterranean tradition with international visions. Today her cuisine is a meeting of roots and innovation, of honest flavours and the search for new sensory experiences.
Sara is radiant, determined and curious: she believes true growth arises from the courage to experiment. In every dish she seeks harmony, balance and beauty, because for her food is also wellbeing, prevention and awareness.
With Intelligence Gastronomy she wants to convey a cuisine that speaks to the heart and the mind: a gastronomy that unifies pleasure and health, emotion and science.
Massimiliano Maini
Manager IG – Strategy & Development
With over 25 years of international experience, Massimiliano has held senior roles in leading companies across banking, retail, automotive and services. He has successfully led complex transformation and development processes, combining strategic vision, operational concreteness and attention to people.
At Intelligence Gastronomy he found a project that deeply reflects his values: a vision where science meets taste and nutrition becomes a real tool of wellbeing and culture.
He believes in IG because it is much more than a project: it is a mission that unites pleasure, health and sustainability, restoring value to food and to how we care for ourselves.
Orlando Del Don
President of Flamingo Edizioni – Bellinzona
Psychiatrist, psychotherapist and psychoanalyst, Prof. Orlando Del Don has dedicated his life to care, education and scientific dissemination, with strong social and cultural commitment. University professor, opinion leader and founder of My Way Services SA, he has always coupled his clinical work with a deep passion for writing and publishing.
In 2008 he founded the publishing house now known as Flamingo Edizioni, which has become a benchmark in Switzerland for narrative, essays and scientific culture.
At Intelligence Gastronomy he puts the psychology of eating at its core, exploring the link between mind and food to promote a more conscious and complete approach to wellbeing.
Jean-François Bézot
Medical Biologist & Pharmacist, International Expert in Anti-Aging Medicine, Omics Sciences and Systems Biology
Jean-François Bézot is one of the most authoritative international figures in the field of predictive and personalized medicine. A medical biologist and pharmacist, he started his career in leading Parisian university hospitals and then specialised, since 1987, in anti-aging biology and functional proteomics, anticipating visions and approaches that today are at the forefront of future healthcare.
He is a speaker at major international aesthetic medicine and anti-aging congresses, Vice-President of the Société Française de Médecine Anti-âge and elected member of the Société Française de Médecine Esthétique. He is considered a pioneer in the science of omics , proteomics, metabolomics, systems biology, with an advanced focus on data-science applied to health.
Within Intelligence Gastronomy, Dr. Bézot helps connect the world of advanced medical science with food innovation. His consultancy guides the development of products and strategies that merge aesthetics, nutrition and health in a new vision of wellbeing.
Swifferone
Giant poodle puppy, mascot and living symbol of Intelligence Gastronomy
Intelligence Gastronomy is also a lifestyle.
It’s the way we choose our ingredients, but also the way we open the windows in the morning.
It’s the respect for natural rhythms, the silence before an important service, the light that floods the lab, the attention to invisible details.
And yes, it includes slow walks, floured hands, notebooks full of notes…
and a giant poodle who walks beside us every day.
Swifferone is our traveling companion and a daily presence in our creative spaces.
It’s not a mascot in the traditional sense,
but a living symbol of what we believe in: natural rhythm, attention to well-being, simple beauty, connection with nature, and authentic joy.
Between Lake Como, creative offices, photo shoots, and events,
it reminds us that the intelligence of taste isn’t just what we put on our plates,
but also how we choose to live.
Intelligence Gastronomy. Where taste meets conscious living.
Tell us your idea
Whether it’s an event, a collaboration or a custom project, we’re ready to listen and turn it into an experience.