Chef Gennaro Vitale

I have gained over 20 years of valuable experience

working in a variety of restaurants, many of which

Michelin starred. Striving for quality and freshness of

the ingredients ensuring they are in season and

sustainably sourced has always been a constant in my

career, along with respecting the ingredients used

during the preparation.

My ongoing research of different culinary techniques

allows me to explore and keep myself up to date with

the latest trends and the most innovative methods.

Over the last few years I have been perfecting my

bread-making skills and developed a strong interest in

leavened dough.

My creativity and passion for food have always been

dominant in me ever since I was a child hence I chose

to nurture those qualities pursuing studies in the

culinary and hospitality field. Finally my traveling

experience has allowed me to broaden my knowledge

through the exposure to different cultures.

My work is based on three fundamental principles:

quality, simplicity and elegance in the presentation.