Luigi D'antonio

Passionate and creative chef with formal academic training experience at Cast Alimenti, a top-line Italian cooking academy with classes from Michelin-star chefs.

In my career, I have had the opportunity to work in several different types of restaurants and hotels, as well as in two Michelin-starred fine dining restaurants. I have a strong commitment to serving the best food possible and keeping company standards very high, as well as high staff morale throughout the service.

I have been a member of the Italian National Chefs Team (NIC) since 2021, an association that allowed me to represent the country of Italy in world cooking competitions.

Thanks to my experience and formal training, I am recognized as a visionary chef, with knowledge of culinary trends and the ability to think outside the box when creating a menu and balancing recipes.

My diverse experience allowed me to develop in-depth knowledge of flavors, as well as the nutritional composition of foods, and a strong ability to effectively manage a kitchen, staff, and rotation of menus and shifts.

My name is Luigi D'Antonio, I'm 24 years old, and I started my career as a chef through studying, internships, and full-time work about ten years ago.
I attended a hotel and catering school where I obtained a diploma in food and wine, which included the completion of several pieces of training and internships during the third and fourth years of my studies. During my last year of school, I started my first full-time position with "Salotto Parthenope" (which is now unfortunately closed), a famous fine-dining restaurant that was featured in the Michelin guide. As my first experience with a real brigade and a high-quality service, this role kickstarted my career and served as the base of my training.

Right after this role, I had two other important experiences in the Michelin-starred restaurants "Indaco" and "Il Comandante": in both restaurants, as a commis de cuisine, I integrated well with the team, thanks to the beautiful people I found there and the learning of new techniques and procedures that helped grow my passion and further enhance my skills.

At the end of these two experiences, I returned to working with my
mentor, chef Salvatore Iannone at "Salotto Parthenope" where, with a lot of sacrifices and overcoming difficulties, we achieved great results and, due to my exceptional service, I was invited by the "J.K Capri 5l*" restaurant, where I served as sous chef. During this experience, also thanks to the rigorous training I received in the previous high-standard establishments (word leaders and Michelin-star grade restaurants), I had the opportunity to approach a much wider and international clientele where I managed and supervised all the restaurant dining services offered by the hotel: breakfast, lunch, dinner, room service, and special events.

At the end of this season, I was contacted by "9Invest s.r.l" a fine-dining company owned by the soccer player Ciro Immobile, where I still work today. For this company, I started as Head Chef for the "Tivoli3" restaurant in Milan, where I fully managed the operational management of the kitchen department and collaborated with other departments to offer high-quality service. Due to Covid-19, unfortunately, the establishment was closed, but the company's choice was to invest in my training, and therefore I took
the entrance test at the Cast Alimenti school, where I was admitted and successfully completed two master courses to cover the following positions: Chef de Cuisine and Pastry-Chef for catering.

This experience has changed my life in terms of my approach to food and knowledge: in this two-year course, divided into theoretical and practical learning, I had the opportunity to study with the best international teachers and chefs who taught me about nutritional knowledge and composition

of all basic foods, the latest innovative cooking and pastry techniques, the best preservation techniques and sub-zero processing, cooking, and pasteurization processes for large-scale catering.

In 2021, I was chosen by the Italian National Chefs (NIC) to represent
our country in the world cooking competitions: Cooking Olympics, Global Chefs, and Culinary World Cup. I have been selected due to my outstanding commitment and high performance during my training. After participating in the selections, I became a member of the team, and, in 2022, I was the team assistant for the victory of the Global Chef Challenge in Abu Dhabi.

After completing my training path, I started a catering concept for the "9Invest s.r.l company" where I currently cover multiple positions, such as
a consultant, Personal Chef for the soccer player Ciro Immobile, and I am also the organizer of the company's project launch events and catering.
This multifaceted role has allowed me to challenge myself, learn a lot
about the catering and personal chef industries, and take on a lot of new responsibilities, which I am very grateful for as they made me a more well-rounded chef. However, my motivation to change job would be getting out of my comfort zone and keep growing professionally outside of my home country.

I am eager to cook and express my skills within a structure where I can guarantee to fully express my passion and what I have learned over the years. I am a humble person who uses a lot of rigor in the kitchen and always tries to involve the entire restaurant team for high-level service and the perfect cleanliness of a kitchen. I have only one goal in life which is to make every person who dines at the restaurants I work at understand my love for the food industry with every dish I create and serve.

Master of the kitchen, Cast Alimenti

A course carried out in technologically advanced and single-station classrooms, which covered many topics rolled out in a specific program that includes the fundamental basic techniques of food processing, traditional and modern cooking systems, aesthetics and combination criteria to enhance the creativity of the dishes, an organized, rational and efficient way of working with particular attention to the reduction of food waste, the specific equipment and its use criteria, the proposal of a winning gastronomic offer that knows how to combine taste and health.