Antonia Klugmann was born in Trieste in 1979. It wasn’t until halfway through her law degree that she fell in love with cuisine. Antonia’s first four years in the industry were spent in the kitchen of the young Chef Raffaele Mazzolini and she also interned wherever she could. Unfortunately, her work was cut short after a bad car accident; this meant Antonia had to stay home for almost one year. During her time in recovery, Antonia decided to start her own vegetable garden and quickly gained a newfound respect for the ingredients she turned to. She also began putting together a plan to open her own restaurant once able to work again. She accomplished her project in 2006 by opening the Antico Foledor Conte Lovaria next to Udine, in Friuli Venezia Giulia. Then, in 2012 she started working in Venice, as Chef of the Il Ridotto restaurant, after that, she worked at the Michelin Starred Venissa. In December 2014 she opened her new owned restaurant, L’Argine a Vencò, in Dolegna del Collio next to the Slovenian border. Surrounded by vineyards, the small restaurant has won a Michelin star in 2015, just few months after its opening. In 2017 the restaurant has been reviewed with “3 Cappelli” by La Guida Dell’Espresso. At L’Argine a Vencò the food is dependent on seasons and its suppliers. Three tasting menus are available as well as a limited selection of à la carte dishes. The tasting menus are body and mind experiences that portray the territory, they make the most of local products, while trying to reduce wastes. Being based on the Italian Slovenian border means celebrating diversity, playing with unusual flavor combinations, creating dishes like no other. During the last couple of years Antonia has attended as a speaker many national and international events like “Parabere Forum” in Barcelona and “Food on the Edge” in Ireland and “Fòrum Gastronomic” in Girona. Moreover she cooked for “Gelinaz - Does Upper Austria” and was one of the four members of the jury in the 7th Edition of the TV show “Masterchef Italia”. Her first book “Di cuore e Di coraggio”, published in 2017, illustrates how she became a Chef and collecting 60 key recipes from her life.