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The taste of capri infused with nature, harmony and elegance

The taste of capri infused with nature, harmony and elegance

The taste of capri infused with nature, harmony and elegance

The taste of capri infused with nature, harmony and elegance

The taste of capri infused with nature, harmony and elegance

One cannot think well, if one has not dined well. Virginia Woolf

“Cooking has always been my great passion, food represents the pillar of my family,” says Antonio Pedana, Executive Chef of Le Monzù Restaurant.
His path becomes the canvas on which he paints his culinary art. The chef says “My cuisine is rooted in the territory, but steeped in knowledge and different preparation techniques to explore new frontiers of taste.”

One cannot think well, if one has not dined well. Virginia Woolf

“Cooking has always been my great passion, food represents the pillar of my family,” says Antonio Pedana, Executive Chef of Le Monzù Restaurant.
His path becomes the canvas on which he paints his culinary art. The chef says “My cuisine is rooted in the territory, but steeped in knowledge and different preparation techniques to explore new frontiers of taste.”

Chef Pedana and his philosophy

Antonio Pedana, a young chef from Caserta, has nurtured a deep love and passion for food since adolescence, and it is this that marks the beginning of his career: at the age of thirteen, he took his first steps in the family restaurant and strengthened his training at the hotel school, ISIS Vincenzo Corrado in his town, refining his culinary techniques and consolidating his predilection for the art of gastronomy. At the same time, he enhances his experience in well-known national and international restaurants including the Costanzo restaurant in Aversa, headed by chef Agostino Malapena until following the opening of the Sereno Hotel in Como, where he contributed to the achievement of a Michelin star, just four months after the opening and then landed at The Greenery Restaurant in Dublin, where he collaborated with an international team
Back in the Bel Paese, Antonio joined the kitchens of Taverna Estia, a restaurant awarded two Michelin stars, a key growth step in his journey.

In April 2019, Antonio joined the team at the renowned Le Monzù Restaurant of Hotel Punta Tragara as sous chef and later as resident, helping to achieve a Michelin red star.