Antonino Cannavacciuolo, Chef Patron of the Hotel Villa Crespi restaurant in Orta San Giulio, boasts two Michelin stars and recognition from the most important and renowned Italian food guides which rate him among the most distinguished of chefs but he is also a showman with the Italian version of Hell Kitchen and he participates to Masterchef
A man, a young man with a strong, determined temperament … cheerful, tenacious, passionate and instinctive.
An artist and a skillful manager who plays with the products of his beloved homeland of Naples, integrating, mixing and combining them with the ones from Piedmont, the land of his great love, his wife.
No limits, no scruples, he dares, changes, tests …. A crescendo of applause, consensus, and smiles from his diners. These are the greatest gift he could ask for. He listens to advise, accepts criticism, leaves nothing to chance, the most important thing for him is that the message he conveys through his dishes is understood.
Presentation of his creations is the way he communicates what he feels, laying bare his inner being, his art. Some do it with a song, some with poetry, others prefer a film … chef Antonino Cannvacciuolo is an artist who involves his spectators in the matching of colors with flavors.
Antonino Cannavacciuolo does not abandon tradition and the simplicity of flavors, his cuisine is never banal and always has a surprise in store. He uses the finest raw materials, the fusion of present and past for his Mediterranean cuisine of creative excellence. He never forgets his origins, the tough beginnings in and out of various kitchens, remains mindful of what it is like to rise through the ranks, never letting go of his determination to grow, the wish to learn. In 2000 he set off for some important internships in renowned French restaurants such as “L’Auberge de l’Ille”, 3 Michelin stars at Illerhausen and “Restaurant Buerehiesel”, also 3 Michelin stars.
And then firmness, tenacity, constancy … Continuous research, the wish to surprise and be surprised, playing, being inspired, growing, and much like his beloved sea, in constant ferment and movement … And the beauty of it is he hasn’t finished yet!