About me

Chef Paolo Cappuccio

PHILOSOPHY


Passion, Technique, Rigour, Research, Taste are the five basic ingredients followed by a pinch of Mediterranean madness, which I try to bring into the kitchen every morning and share with my cooks.

I define my cooking as colourful, lively, intriguing, the result of continuous research, passion, curiosity, that right touch of madness, the constant desire to try new combinations.


After all, cooking is like life: you never stop learning or discovering something new.


I love sincere Mediterranean cuisine, simple but not easy, that's the one!


background


Executive Chef Paolo Cappuccio has been following this vocation since he was 14 years old, working around Europe, and in order to never lose contact with the most important realities of world gastronomy, he attended courses at several schools, among the most qualified Lenotre in Paris where he met the great Chef Joel Robuchon.

experiences


Among the training experiences:


Milan the palace hotel, in Venice at the Grand Hotel des Bains,the grand hotel europa e regina, in Portofino at the Hotel Splendido, in costa smeralda the grand hotel Cala di Volpe, Cortina the grand Hotel Miramonti, Val Gardena the Alpen Plaza, Madonna di Campiglio BioHotel Hermitage. Malta the Westin Palace Hotel, in Switzerland Gstaad the Olden hotel, in New York at Cipriani restaurant, in France Curchevel 1850 at La Cendrèe restaurant, and in Cap Marten at Le Roc Marten restaurant.


At Chateaux Neuf du Pape he met world-famous chefs such as Alain DUCASSE and Paul POMMEL, with whom he shared many aspects of international and Mediterranean cuisine and treasured them. Back in Italy, he spent two years in Milan in a prestigious banqueting and catering company serving the big names in high fashion.

the star


Paolo Cappuccio, who, after years spent in the kitchens of prestigious Italian and French restaurants, landed in Madonna di Campiglio in 2005: he started drawing up menus based on seafood.


Sacrilege? You wouldn't think so, since the Michelin guide decided to award him the coveted star in 2009. The only starred chef in the history of Madonna di Campiglio to date! (In 2012, the guide also awarded a star to another restaurant).

food designer


Since 2008, he has been a food designer for a well-known Swiss watch brand, which has led him to organise major nautical events around Italy. He teaches Mediterranean cuisine, finger food and foie gras processing at Cast Alimenti in Brescia.

challenges


In 2012, he met entrepreneur Federico Chignola and his wife Sara:


‘A person I had esteemed for a long time, there is immediately the right feeling, he presents me with his ambitious project.... He asks me to drive this new ‘fuoriserie’ a dream location, with a great project and investment, I have always liked challenges!


So I accepted without too much hesitation, and organised the brigade made up of 12 chefs, including my very trustworthy: Marco Marras, Mariano di Leo, Salvatore Cappuccio, Radu Cebotar, Vincenzo Vurchio, and other very capable collaborators!’


We're off!!!