"My father really supported me in choosing this field. And I remember him saying to me, 'being a chef, you have the opportunity to travel around, meet new people, learn new cultures, and share experiences' - this made me very excited about being a chef."
In the early days, Antonio had the privilege of developing his skills under some of Western Europe’s most famed chefs including Gualtiero Marchesi - who pioneered Italian nouvelle cuisine - 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.
"Starting out at places like Quisisana, was how I really grew a deep appreciation for alta cucina. After this experience was the beginning of my pursuit to always learn from the best."
With a desire to seek new experiences, Antonio later accepted an opportunity with Sandals Resorts International which took him to the Caribbean. While a member of the team, he has had responsibilities ranging from menu planning for food outlets of varying cuisine, to training personnel. Additionally, having played an integral role in the opening of several sister resorts including Sandals Dunn’s River Villaggio, Sandals Antigua, and the multi-million dollar Italian village at Beaches Turks & Caicos, Antonio can now be considered an expert at hotel openings.
"Sandals has given me something that I was looking for, which was to be a chef in a well-respected company and share my knowledge. Living and working in the Caribbean, has been an eye-opening experience for me, inspiring me to harmonise Mediterranean and Caribbean influences. Now I like all things hot and spicy!"
As a self-directed and accomplished professional, Antonio continues to seek to use the wealth of knowledge he has acquired in over fifteen years in the hotel and restaurant industry in innovative and stimulating environments. His philosophy has always been to accentuate and appreciate the natural characteristics found in the products he creates his dishes from, and he continues to do so every day.
"I will never cease to discover new places, new people, and new cuisine."
