Timeline

1991

  • From Dad’s Barbershop to Fine Dining

 

1997

  • Completed studies in Hotel Management

 

1998

  • Off to Capri 

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


1999

  • 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

 

2000

  • 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

 

2001

  • 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 

 

2002

  • For the Love of Pastry

Moved to Padova working for Luigi Biasetto, world-pastry champion, to reinforce his pastry knowledge

 

2003

  • Chef de Cuisine in Arezzo

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

 

2004

  • Touring Club Italy

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

2004

  • Still in Tuscany

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

2005

  • Moved to Romagna

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

 

2005-2010

  • 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

 

2012-2014

  • 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.

 

2014-2016

  • 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

 

  • 2016-present

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

Inspired – that is one word to describe Antonio Tardi.

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