Timeline
1991
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From Dad’s Barbershop to Fine Dining
1997
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Completed studies in Hotel Management
1998
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Off to Capri
Moved to the island of Capri where he met Chef Nazzareno Graziano Menghini and the Gualtiero Marchesi entourage
1999
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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
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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
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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
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For the Love of Pastry
Moved to Padova working for Luigi Biasetto, world-pastry champion, to reinforce his pastry knowledge
2003
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Chef de Cuisine in Arezzo
Moved to Arezzo, and with Paolo Verrazzani, started a new culinary adventure at Ristorante Vinodivino
2004
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Touring Club Italy
Honorary mention receiving a gold medal for “good food” in the Touring Club Restaurants of Italy guide at Ristorante Vinodivino
2004
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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
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Moved to Romagna
Spent last period in Italy, in one of the oldest, classic hotels – Hotel Pino – as Executive Chef
2005-2010
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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
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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
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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
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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
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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
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2017
Off to Vancouver as The Executive Chef of Trump International Hotel Vancouver
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2019
Chef Antonio joined Rogers Place Edmonton " The home of the Oilers Hockey Team as a Senior Executive Chef
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2021
Chef Antonio Joined Sorrentino Restaurant Group as a Director of Cooking Classes