Innovative style and international expertise: chef Antonio Salvatore promises new joy to food lovers

Executive chef Antonio Salvatore

class of 1986, boasts a 15 years long international expertise and an enviable set of skills accrued in high class Italian, Spanish, English and Russian restaurants. Arriving at Rampoldi in 2016, the chef has managed to preserve continuity with the culinary concept of this temple of taste.
A new chef, for an enduring joy.

Antonio Salvatore begins his culinary adventure in his native Basilicata: he comes from the beautiful medieval hamlet Guardia Perticara and he has attended the Istituto Alberghiero di Potenza.

His willingness to put himself on the line ever since the youngest age brought him to combine his studies with actual field experience: his rising through the ranks starts with Italian restaurants and hotels only to then continue abroad, in the most famous resorts.
The chef honed his mediterranean disposition in the kitchens of Tenerife, Marbella and Madrid, without omitting a stop in Leicester, England.
The turning point as a gourmet comes in 2013 as he arrives to Russia and begins working in extremely high class restaurants.

The luxurious cuisine invented by Antonio Salvatore for Rampoldi values personally selected ingredients that come from local producers: in his cooking philosophy, the harmony of juxtapositions prevails over manipulation, while seasonal ingredients dictate the menu’s changes.
Truffles, mushrooms, asparagus, but also San Remo prawns, oysters, caviar and selected meat cuts will offer emotions of rare intensity to your taste buds.