A Neapolitan heart, training in France, an Italian soul: Giuseppe D'Aquino, Michelin starred chef
Chef Giuseppe D'Aquino started out as a commis in various Italian restaurants. After having learnt the culinary secrets of his homeland, Naples, in 1990 D'Aquino decided to gain more experience by working abroad.
His first stop is Paris where he stays for no less than 14 years. During his time in Paris, he experiences a different approach to the culinary world, the gourmet world of Haute Cuisine in the renowned restaurant Senderens, where Nouvelle Cuisine was founded, offering him his first contact with the world of Michelin stars. Before he finally left France for the last time, he took up his first position as Executive Chef at the Hotel de La Ville at L'Opéra, where working closely with the world of hotels gave him new strengths and training and during which time he was lucky enough to complete two internships with Alain Ducasse in Montecarlo.
The French basis to his training for D'Aquino constituted a new point of departure which has to this day left a profound mark on his cuisine. Once he had left France, he spent a period in the Unites States working first in Los Angeles and then San Francisco, later going to the Maldives for almost a year and a half. His experiences abroad were concluded at the Golden Tower Beach Hotel in Dubai, where for three and a half years he was Executive Chef.
After all his professional experiences and growth abroad, in 2010 Giuseppe D'Aquino returned to Italy, to Tuscany and Villa Mangiacane near Florence where he spent two and a half years before reaching Villa Cordevigo. In November 2013 he was awarded the coveted Michelin star which has been confirmed yearly since then.
Giuseppe D'Aquino likes to define his cuisine a mix of techniques acquired over the years of experience gained in various countries, with memories linked to his Neapolitan origins.