A Culinary Journey
Despite his young age, Antonio boasts experiences in important Italian and French kitchens, among the latter, with Alain Solivérès and Philippe Mille.
Afterwards, he returned to Italy, to George in Naples, under the wing of Domenico Candela, with whom he had already worked at Taillevent, and remained there for 4 years, until he was launched the challenge of an executive chef role in his homeland, the Marche, at In Riva a Numana.
A brand new restaurant, still to be shaped, in a hospitality context that local clientele is not yet accustomed to, a real gamble, as well as a leap in the dark.
Pesaro
The first step into the world of haute cuisine occurred at a very young age, with an internship at Vicolo Santa Lucia under the guidance of Stefano Ciotti. An experience that marked the beginning of a journey fueled by passion and determination.
Lago di Garda
At the Grand Hotel a Villa Feltrinelli with Stefano Baiocco, the chef had an illuminating experience. Here, the definitive spark was ignited: the refined environment and the approach to cooking made him understand that this would be his world.
Rome
At Villa Borghese, in Oliver Glowig's brigade, he refined his technique and discipline. An important passage in one of the most prestigious kitchens in the Capital.
Loreto
The experience at the Andreina restaurant was a privilege: observing closely a cuisine that blends tradition and innovation has enriched his culinary vision.
France
Four intense years in France, among numerous brigades and a meticulous attention to detail. France represented a true school of rigor and perfection, leaving an indelible mark on his style.
Naples
As sous chef to Domenico Candela, he breathed the Neapolitan passion, combining the energy of the South with the elegance of haute cuisine. A fundamental building block in his professional evolution.
Numana
At the In Riva a Numana, the chef today crafts a cuisine that tells his story: French technique, Mediterranean roots, and a contemporary outlook. In an elegant setting overlooking the Riviera del Conero, he leads a young and cohesive brigade in a continually growing fine dining project.
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