Chef Villa was born in Nizza Monferrato. He started his training in the Hotel School of Camogli, and continued working in the Grand Hotel Bristol, Hotel Sheraton and a few of the finest restaurants in Italy.

His expertise is to entice the diners' taste with an array of fine cuisine, ranging from fresh fish from the Gulf, Octopus stewed and flavoured with Thyme, to Italian pasta and meat dishes, with exquisite flavourings and designs.