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  • 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


  • 2016

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

  • 2017

Off to Vancouver as The Executive Chef of Trump International Hotel Vancouver

  • 2019

Chef Antonio joined Rogers Place Edmonton " The home of the Oilers Hockey Team as a Senior Executive Chef

  • 2021

Chef Antonio Joined Sorrentino Restaurant Group as a Director of Cooking Classes 

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