Nelson Reposo

Nelson Reposo has been cooking all his life. Born and raised in Milan, his career has taken him through some of the very best kitchens in Italy, London, Cyprus and Scotland. And although he remains proudly Italian, Scotland is now the place he calls home.

After relocating to Perthshire several years ago, he fell in love with its people, landscapes and, above all, its food — from seafood straight from the ocean to wild game, meat, cheeses and an abundance of produce from local growers. He also realised that while Italian dishes are loved here, they are rarely represented in an authentic way. And so, Italba was conceived.

Nelson’s philosophy was shaped by childhood memories of long family meals, local trattorias and simple regional dishes eaten across Italy. Italians have long eaten locally and seasonally, and he’s delighted to see this approach flourish in Scotland too. Italba allows him to work closely with local farmers to create beautiful, seasonal dishes he is truly passionate about, supplemented by a handful of essential ingredients sourced from Italy.

Trained at IPSSAR di San Pellegrino Terme, Nelson began his career at Michelin-starred Picler, later becoming Sous Chef at Joia in Milan. He went on to spend 15 years as a Head Chef across Europe before settling in Scotland.