Philosophy
Chef Antonio Vitale honed his craft at several of Europe’s most highly acclaimed restaurants, and the dishes he prepares for his guests are veritable works of art, flavours that are a symphony to delight the palate, sometimes allegro, other times adagio, but always perfectly tuned and always an unforgettable experience.
The success of his art lies both in its simplicity and its extraordinary ingredients.
He uses only local ingredients that are seasonal and fresh, blending tradition
with brave new ideas and a touch of creativity that are his “signature”. The
plates that leave his kitchen are unique, never to repeated in exactly the same
way. Antonio could very well have become an artist instead of a chef and he believes
that form is substance. When a guest is served he receives a true work of art
– first a delight to the eye, and then for the palate.
Biography of a Chef
Chef Antonio Vitale originally comes from the Neapolitan culinary tradition and
began his career in Italy working at two Michelin-star restaurants: the Locanda
Solarola in Castel Guelfo in the Province of Bologna (two stars) and the La Voglia
Matta in Fusignano, with one Michelin Guide star.
In 2004 he joined the team of the Il Cipriani restaurant at the Lapa Palace in
Lisbon, a year later he helped to start up the Hotel Caruso in Ravello and then
he headed to Venice as Chef at the Ristorante Aromi. Before he came to work his
magic at the Hotel d’Inghilterra in Rome, he did a stint in Malta, at the Palazzo
Parise.
