While his heart beats to the rhythm of Southern Italy and its iconic Mediterranean flavors, his spirit travels. With thirteen years of international experience, from England to Russia (Semifreddo Mulinazzo) via Spain (El Chaflan), the Chef enriches his dishes with cosmopolitan nuances, a legacy of his journey alongside renowned chefs.
Since 2016, he has served as Executive Chef at Le Rampoldi in Monte-Carlo. It was there, in the heart of the Principality, that he conceived La Table au Rampoldi . This unique gastronomic vision and his unwavering commitment were crowned in 2021 with a first Michelin star , confirming the talent of a chef who blends tradition and modern creativity.
2000s
From the age of 12, Antonio was already working in restaurants in his province of Potenza. He learned the trade "the hard way" and drew his inspiration from the family garden, where his absolute respect for the product was born.
2005-2006
After his training at hotel school, Antonio left Italy to travel the world. From London to Moscow via Madrid, he forged his culinary identity alongside great chefs.
2016
He settled in Monte Carlo and became Executive Chef of the legendary Rampoldi. There he established his signature style: a cuisine of exceptional regional products and a modern reinterpretation of tradition.
2020
Antonio imagines and creates La Table at Rampoldi . An intimate gastronomic setting where he fully expresses his philosophy: "Preserve the original flavor" and aim for artistic excellence.
2021
The chef's vision and commitment are crowned with a first Michelin star. A major milestone that confirms his status among the elite, without ever ceasing to strive for improvement.
