Inspired – that is one word to describe Antonio Tardi. His enthusiasm with the culinary arts began at the tender age of sixteen, when his father Giuseppe encouraged him to explore the world of gastronomy. In pursuit of his dream, he completed university studies in his native Naples, Italy at the Luigi de Medici Institute and has since enjoyed a career that has taken him across Europe, the Americas, and in Asia.
“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 the world, 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 3-star Michelin chef, 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. He has also studied under World Pastry Champion, Luigi Biasetto in Padova, fine-tuning his pastry skills.
“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.