From Dad’s Barbershop to Fine Dining

Completed studies in Hotel Management

Off to Capri
Moved to the island of Capri where he met Chef Nazzareno Graziano Menghini and the Gualtiero Marchesi entourage

Antonio at Giannino Milano
Moved to the one-star Michelin Giannino di Milano, working alongside Davide Oldani, gaining more knowledge and ideas for his personal development

Training in France
Moved to Paris working at La Grande Cascade, one-star Michelin, under Jean-Louis Nomicos – one of the best disciples of Alain Ducasse. Here he was able to enhance his fluency in classic and modern French cuisine

Antonio at San Domenico di Imola
Moved to Imola, at the two-star Michelin San Domenico restaurant, improving his classical Italian cuisine working alongside his chef Valentino Mercatilli

For the Love of Pastry
Moved to Padova working for Luigi Biasetto, world-pastry champion, to reinforce his pastry knowledge

Chef de Cuisine in Arezzo
Moved to Arezzo, and with Paolo Verrazzani, started a new culinary adventure at Ristorante Vinodivino

Touring Club Italy
Honorary mention receiving a gold medal for “good food” in the Touring Club Restaurants of Italy guide at Ristorante Vinodivino

Still in Tuscany
Moved to Siena working for one of the most exclusive luxury relais,Villa Arceno, situated in the heart of the Chianti

Moved to Romagna
Spent last period in Italy, in one of the oldest, classic hotels – Hotel Pino – as Executive Chef

The Great Escape
Antonio left Italy to join the number one, luxury-included resort chain of the Caribbean, Sandals Resorts International, bringing to the islands his expertise in Italian and Mediterranean cuisine, all around the Sandals chain

2010- 2012
Into the Far East
Moving from the Caribbean to Asia, Antonio became a member of the team with the highly respected 5-star luxury hotel group, Shangri-la Hotels & Resorts

Over the Great Wall
Living and working in the third largest city of China, Antonio helped to lead the culinary brigade of the Shangri-la Guangzhou hotel.

Discovering Incredible India

Antonio was invited to assume the role of Executive Chef responsible for the full pre-opening and initial culinary operation of the Shangri-la Bengaluru hotel

Saddle to the West
After just under 7 years of life in Asia, Chef Antonio made the decision to move to North America, settling in the Western Canada city of Calgary

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