Elegance, sobriety, naturalness, respect and enhancement of local products and above all organic vegetables are the leitmotifs of the chef’s cuisine which is supported by a tight network of local producers.
Focused on Italian cuisine, on the origins that constantly refer to Mediterranean scents and the most iconic products of southern Italy, he never fails to recall the foreign cuisines tested over the years.
“My job is to choose the best ingredients and enhance them as they come together in the dish, always preserving the original flavor of each single ingredient”
Thirteen years of experience in restaurants in Italy and around the world.
He had many opportunities to get to know, absorb and integrate different culinary cultures: England, Spain (El Chaflan, with Juan Pablo Felipe) and Russia (Restaurant Semifreddo Mulinazzo, with Nino Graziano).
Since June 2016 he is Executive Chef Patron of Rampoldi in Monte Carlo, where he offers his Italian cuisine in a more traditional fashion while managing La Table Au Rampoldi, the gourmand restaurant he has designed and built since 2020.
La Table D’Antonio Salvatore in 2021 was awarded the first Michelin Star, an award that crowned the chef’s vision and immense commitment.