Passion, Technique, Rigor, Research, Taste are the five basic ingredients followed by a pinch of Mediterranean madness, which every morning the chef brings to the kitchen and shares with his cooks.
Executive Chef Paolo Cappuccio follows this vocation since he was 14 years old, working around Europe, and to never lose contact with the most important realities of world gastronomy, he attended courses at several schools, among the most qualified Lenotre in Paris where he met Chef Joel Robuchon.
Among the training experiences:
Milan the palace hotel, in Venice at the Grand Hotel des Bains, the grand hotel Europa and Regina, in Portofino at the Hotel Splendido, in the emerald coast the grand hotel Cala di Volpe Cortina the grand Hotel Miramonti, Val Gardena the Alpen Plaza, Madonna of Campiglio BioHotel Hermitage. Malta the Westin Palace Hotel, in the Swiss Gstaad the Olden hotel, in New York by Cipriani restaurant, in France Curchevel 1850 at the La Cendrèe Restaurant, and in Cap Marten at the Le Roc Marten Restaurant. At Chateaux Neuf du Pape he meets world-renowned chefs such as Alain Ducasse, Paul Pommel, with whom he shares many aspects of international and Mediterranean cuisine and he treasures it. Back in Italy he spent two years in Milan in a prestigious banqueting and catering company that served the big fashion brands.