Simone Di MaioCommunity profile

Simone's culinary journey began at the age of five, when he developed a passion for transforming various ingredients into exquisite dishes and discovering new flavor combinations. His growth, travels, personal experiences, and achievements have all shaped the culinary style he has cultivated over the years.

His career is, in many ways, the dream of anyone who enters the kitchen. Simone has worked in some of Italy's finest restaurants, including Gambero Rosso under the guidance of Chef Fulvio Pierangelini, and has collaborated with the "father of Italian cuisine," Gualtiero Marchesi. The latter broadened Simone's understanding of simple cuisine, demonstrating that a seemingly ordinary dish can be the result of a complex and intricate recipe development process. The chef incorporates this approach into his work, adding new flavors and spices that he has learned through his travels in Asia, Morocco, and Turkey. This has significantly transformed his style, which initially could have been described as "comfort food" or classic Italian.

Today, the chef favors creative gastronomy and strives for excellence, following the principles of Michelin-starred restaurants. Among his favorite dishes are risotto with fermented apple, lamb, and juniper berries, as well as carpaccio of sea bass with a vegan sauce and zucchini.