About
Chef Antonio entered the world of gastronomy at the age of 16, graduating from hospitality schools located in Naples, Italy.
In the early days, Antonio had the privilege to work under some of Western Europe’s most famed chefs including 3-star Michelin chef, Gualtiero Marchesi – in the legendary Grand Hotel Quisisana in Capri; Davide Oldani, at the one-star Michelin Ristorante Giannino in Milan; and Jean-Louis Nomicos, at the one-star Michelin La Grande Cascade in Paris.
His expertise encompasses learning gained from these and other exquisite hotels and restaurants in Europe, including the two-star Michelin Ristorante San Domenico in Imola with Valentino Marcattilii. He has also studied under World Pastry Champion, Luigi Biasetto in Padova, fine-tuning his pastry skills.
He has been featured in international publications including Harper's Bazaar, Elle and Travel Weekly.
Antonio studied at Cornell University, and being honored as an Italian Cuisine Master Chef by Academia Barilla.
Chef Antonio entered the world of gastronomy at the age of 16, graduating from hospitality schools located in Naples, Italy.
In the early days, Antonio had the privilege to work under some of Western Europe’s most famed chefs including 3-star Michelin chef, Gualtiero Marchesi – in the legendary Grand Hotel Quisisana in Capri; Davide Oldani, at the one-star Michelin Ristorante Giannino in Milan; and Jean-Louis Nomicos, at the one-star Michelin La Grande Cascade in Paris.
His expertise encompasses learning gained from these and other exquisite hotels and restaurants in Europe, including the two-star Michelin Ristorante San Domenico in Imola with Valentino Marcattilii. He has also studied under World Pastry Champion, Luigi Biasetto in Padova, fine-tuning his pastry skills.
He has been featured in international publications including Harper's Bazaar, Elle and Travel Weekly.
Antonio studied at Cornell University, and being honored as an Italian Cuisine Master Chef by Academia Barilla.