I am an Executive Chef and Food & Beverage Manager with over ten years of experience in Italy and abroad. My culinary journey began in the pastry kitchen, where I eventually became Executive Pastry Chef in prestigious fine dining and Michelin-starred establishments.

Over the years, I have had the privilege of working alongside internationally renowned chefs, embracing new cooking techniques and broadening my culinary vision. This path led me to become an Executive Chef Consultant for various establishments, and later a Private Chef for high-profile international clients.

My cuisine moves between tradition and innovation. I am particularly passionate about exploring international cuisines and discovering new ingredients that are essential to the success of each dish.

As a chef originally trained in pastry, my creations reflect a deep attention to detail and a constant search for harmony and balance. I place great importance on selecting high-quality, locally sourced ingredients, always guided by the seasons.

My culinary philosophy emphasizes the full expression of raw ingredients, often favoring slow, low-temperature cooking techniques that preserve both nutritional value and flavor. This approach results in dishes that are tender, succulent, and naturally aromatic.

Chef Antonio di Padova