Jessica Rosval’s passion for the culinary world began at the age of fifteen. Since then, she has remained inseparable from the kitchen, where she expresses her creativity daily, shaped by over twenty years of experience. After completing her studies in her hometown of Montreal, Rosval began her career as a chef de partie under the mentorship of Chef Laurent Godbout, honing her technical skills and drawing inspiration from Quebec’s modern French cuisine.
From 2004, Rosval worked for two years alongside Chef Melissa Craig as a sous chef. In 2013, she moved to Italy to join the Osteria Francescana kitchen brigade, eventually becoming the Chef de Cuisine of Casa Maria Luigia, the guesthouse opened in 2019 by Massimo Bottura and Lara Gilmore. She also took charge of the culinary operations for Osteria Francescana events.
Since 2021, Rosval has been the co-founder and culinary director of AIW (Association for the Integration of Women), a program providing culinary training to migrant women in Modena. This initiative led to the opening of **Roots**, a co-working space by day and a restaurant by night, in 2022.
In 2021, Rosval was named Chef of the year by the Guide de L’Espresso and woman of the year by Identità Golose. The following year, her Take It Easy Sunday Brunch was recognized as Best Brunch 2022 by 50 Top Italy Luxury, and she received the Rising Star Award at The Best Chef Awards.
In the 2023 edition of Guida Identità Golose, she was honored as Best Woman Chef by Acqua Panna and San Pellegrino and won the Dish of the Year award. That same year, she was also named Chef of the Year in the guide Emilia Romagna a Tavola.
In 2024, both Francescana at Maria Luigia and Al Gatto Verde were listed in 50 Top Italy, ranking eighth. Additionally, Al Gatto Verde was included in the Guida Michelin and Le Guide de L’Espresso, earning two Cappelli and a score of 16.5/18. Jessica’s social dedication was further acknowledged when The World’s 50 Best named her a Champion of Change in 2024.
In November of the same year, Al Gatto Verde was awarded a Green Star and a Michelin Star, solidifying Rosval’s impact as both a culinary innovator and a champion of social change.
The ITHQ brigade will celebrate women by highlighting female producers and suppliers.