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Antonio Romano

My innovation aims to forge new traditions. Today, being the chef of a Michelin-starred restaurant is not merely about having excellent cooking skills but also about adeptly managing everything that revolves around the kitchen comprehensively. I pay close attention to regional ingredients, which I use with curiosity and interpret creatively. It's crucial to establish connections and human relationships with suppliers and producers, to be carried forward responsibly. These are fundamental daily activities. The research component is the real work, while creation is almost a form of leisure.

The year 2024 marks the beginning of a new chapter for Ristorante Nove and Villa della Pergola Relais & Châteaux, under the new leadership of Executive Chef Antonio Romano, already acclaimed in world-renowned kitchens.

At just 31 years old, he brings a wealth of experience gained in some of the most prestigious culinary temples on the international scene. From the Michelin-starred kitchen of Heston Blumenthal in London, he returned to Italy, to Rome's three-starred La Pergola by Heinz Beck. He stayed with his master and mentor for six years, including experiences as a sous chef at Attimi in Milan and in Tuscany at Castello di Fighine, where as Executive Chef, he led the restaurant to its first Michelin star at just 26 years old.

His extensive experience with Beck allowed him to refine his culinary art, technique, and philosophy. In 2022, he moved to Turin to the Michelin-starred restaurant Spazio7, where he curated the gastronomic offerings for two years. Today, he is the Executive Chef at Nove.

His approach brings a human vision and added value to the cuisine of Nove, where the Chef offers an immersion between tradition and contemporaneity, reinterpreting local ingredients while emphasizing sustainability and the stories behind each dish firmly in mind.