Having started from an early age and passionate about food, Antonio attended the IPSSAR culinary school for 5 years achieving a degree of technical services for food and wine in the hospitality industry. With 15 years experience in the fine dining industry across Europe In a wealth of Michelin Star restaurants like Joel Robuchone, Michel roux, Roca Brothers and The Fat Duck.
Having achieved several gold medals on the international culinary stage as an individual and team player and written a cookbook in typical Italian regional recipes with a modernist twist, Antonio has amassed a wealth of knowledge in French and Italian cuisine and more recently the science and mastery of fermentation and baking
Most recently having been responsible for the creation of both savoury and pastry dishes for the Fat Duck Group and played a key role in the development team responsible for the relaunch of the restaurant.
Attention to detail, elegance and artistry are core to Antonio, reflecting his passion and commitment to food.