Most skiers arrive in the Italian Dolomites thinking about vertical, not the dinner reservation. That's a mistake. At La Stüa de Michil — the Michelin-starred restaurant inside Hotel La Perla in Corvara, Alta Badia — Chef Simone Cantafio has built one of the most distinctive kitchens in the Alps: locally sourced, seasonally driven, and shaped by eleven years alongside the Bras family in France and a deep reverence for Japanese culinary philosophy. I sat down with Chef Cantafio to talk craft, mentorship, and the Incö table — a daily farm-to-table experience where the menu is written each morning by whatever the land produces. If you're planning a ski trip to Alta Badia and fine dining isn't already on your itinerary, it should be.