Beginning with Andrea Bruno and Renzo Piano in Paris, she was co-founder of Negozio Blu, with which she designed numerous works in twenty years, as the first food retail center Eataly (2007). Since 1995 she specialized in bio- architecture (Casa Clima and National Institute of Bio-architecture) and in 2016 she established her firm ACC Naturale Architettura, based in Torino. Among her recent renowned projects is Green Pea (Torino, 2020), the socio- cultural center WOPA (Parma, 2016 competition), Fontanafredda hotel (Alba 2017), restoration and interior design interventions, urban and landscape redevelopments. The values that she pursues with her design research and that underlines her projects are the respect and the knowledge of the environment, the relationship between buildings, nature and people's well- being.

Paolo Lioy joined Whirlpool Corporation in 2004 after experiences in Bolton Manitoba and Nestlè, holding roles of increasing responsibility both in sales and marketing of the Italian market and has developed extensive international experience in strategic countries for the group. Since 2018 he has been member of the Board of Whirlpool Italia in the role of Chief Executive Officer and starting from 2019 has extended his responsibility to Spain and Portugal as well. Previously he was for 3 years on the Board of Whirlpool Switzerland and Whirlpool International as General Manager West Europe where he developed commercial strategies for the whole area (Switzerland, Nordics, Holland, Spain and Portugal). Before arriving in Switzerland, Lioy had another important international experience for several years in Moscow in the role of General Director Eastern & South Eastern Europe and General Manager Russia.

Designer, he founded the product and communication design studio JoeVelluto studio in 2002. He is Head of Teaching of the “Scuola Italiana Design" of Padua since 2015. Previously he was teacher at the main Italian institutes and universities, including the Free University of Bolzano, Faculty of Design and Arts (2012-2015) and he was part of the scientific committee of Fabrica, directed by Oliviero Toscani. Zen monk under the aegis of Master Tetsugen Serra, he is co-responsible for the OraZen Temple in Padua.

For 5 years chefs of the Venissa restaurant on the island of Mazzorbo in the Venetian lagoon, they love to define their cuisine as an environmental cuisine, in the sense that it is rooted in the territory, but at the same time it is also extremely attentive to sustainability towards the environment that surrounds it. Vegetable elements prevail in their dishes (vegetables and herbs come from their gardens) and fish from the lagoon and the upper Adriatic. Francesco Brutto, after many years of experience at the Povero Diavolo with Piergiorgio Parini, opened the Undicesimo Vineria restaurant in Treviso in 2014, which in 2017 was awarded a Michelin star. In the same year he began consulting with Venissa, where his colleague Chiara Pavan took the reins of the brigade. Graduated in philosophy Chiara Pavan started cooking during her university studies. Once he finished his studies, he attended the ALMA school, The International School of Italian Cuisine in Colorno (PR), and did internships and experiences in important Italian restaurants before meeting Francesco and starting the adventure of Venissa.