Domenico FilipponeCommunity profile

At the age of 17, Domenico was invited to work at Ostrica Blu, where he was responsible for pasta and desserts. However, Domenico was always willing to help out in other areas as well. At 21, with considerable experience in high-end establishments, it was time to move on – to Brescia, to the three-Michelin-starred restaurant Gualtiero Marchesi. Everything was different here. The restaurant offered *nouvelle cuisine*: a new Italian style of cooking with French influences. For about six months, Domenico Filippone interned and studied the refined French cuisine, and soon became the head chef for pasta and fish, and after some time, he advanced to *chef de partie*.

Years later, he honed his knowledge of Italian, Mediterranean, and French cuisines at the renowned Florentine *enoteca* Pinchiorri, also a Michelin-starred establishment. However, with a special fondness for refined France, he went to perfect his skills in its homeland – at the Michelin-starred restaurant Plasa Athenee, owned by Alain Ducasse, where strict quality control and a responsible approach to every action of each employee, both in the kitchen and in the dining room, were paramount. Today, the talented Domenico Filippone has been the head chef of the Italian restaurant "Angelo" and the luxurious yacht restaurants "Chaika" and "Lastochka" for 15 years.

Domenico Filippone remains true to himself, passionately exploring new combinations and flavors, creating complex dishes, or highlighting the best qualities of simple ingredients, taking guests on a true gastronomic journey. The menus of his restaurants combine the sweet and savory flavors of southern Italy – where Domenico's parents are from – the traditional flavors of Tuscany – where he grew up – the exquisite sauces of refined France, the vibrant notes of Asian cuisine, and the heartwarming, home-style Russian cuisine.

He was born in Germany and lived in Florence, in southern Italy, from the age of 5. As a child, Domenico Filippone loved it when his parents sent him to the grocery store. He carefully selected the ingredients, studied them, and loved to invent new combinations, sometimes quite unusual. His neighbor was the head chef at the family-run seafood restaurant Ostrica Blu, and Domenico's interactions with him inspired the young boy. Even then, he knew what he wanted to dedicate his life to. Domenico studied culinary arts at the Aurelio Saffi University in Florence and dreamed of starting to work, creating in a real kitchen, creating something new, and seeing the reactions of the guests. Every summer, he interned in restaurants, learning Italian and traditional Tuscan cuisine.