Chef et Brigade

    Le Chef Giuseppe Di Iorio est considéré comme l’un des plus jeunes et des plus brillants talents d'Italie.

    Il change régulièrement la carte en fonction des produits de saison.

    Chef Di Iorio

    Hailing from a large family with roots in Rome and Calabria, six siblings and a father who loves to cook, Giuseppe Di Iorio discovered cooking in the most Italian of ways. After attending hotel school in Rome, he joined the Margutta restaurant, before moving to London’s prestigious Hyde Park Hotel, where he worked under the guidance of Giuseppe Sestito, the first Italian to hold the position of executive chef at the famous establishment.

    On his return to Rome, Giuseppe entered the world of exclusive hotel restaurants, working at such prestigious establishments as Hotel Inghilterra and Parco dei Principi. In 2005, he was reunited with Giuseppe Sestito at the Michelin-starred Mirabelle restaurant on the terrace of the Hotel Splendide Royal. Experience, finesse and personality: Giuseppe has the perfect CV to be the star of his own show, the superb Aroma Restaurant.

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