Giuseppe began his culinary career at the age of 14 in the family restaurant in the Neapolitan tradition. Watching his father cook, it came naturally to him that this is what he wants in his life. Thanks to his family, he started this beautiful journey to become a chef with his father as his inspiration.
The starting point of his journey was culinary school at IPSSAR De Medici in Ottaviano, being in the kitchen and cooking has always been his forte, for him being a chef was not a job, it was a lifestyle with passion.
After graduating from catering school, Giuseppe continued to learn in various restaurants in Campania. There he was able to combine classic skills and innovation.
Ireland was his first experience outside Italy for a year and a half, and then he moved on to Santi Santamaria’s kitchen in Spain.
At “El Raco De Can Fabes***,” Giuseppe took his first steps knowing how to respect a raw material of the highest quality. It was a very big learning curve for him, learning what it means to work as and in a team. The discipline, the cleanliness, the long hours, the constant pressure, and most of all, achieving the goal as a team member. It was a new perspective of what it means to be a chef and to cook at the highest level that pushed him to learn and do better and better.
After two years, he wanted to extend his knowledge from classic cooking to something more experimental and moved to work with Heinz Beck. It was here that with Heinz Beck he learned to bring aesthetics and taste together and discovered new techniques. He found new ingredients and combinations to bring new tastes to life. And thanks to Heinz Beck he was able to expand his knowledge by working in several of Heinz Beck’s restaurants – in Rome (La Pergola***), in Pescara, in Portugal, in Dubai and finally in Tokyo. After about a year and a half, he became executive chef of “Heinz beck Tokyo” in 2016.
In 2017, he brought the first Michelin star to Heinz beck Tokyo, the second Italian to obtain a Michelin star in Japan.
After about 4 years of fruitful days in Japan, in early 2019, Giuseppe returned to his hometown to start his own restaurant project with his father in Somma Vesuviana, Naples.
His “Contaminations Restaurant” opened on November 21, 2019, and again, Giuseppe brought a Michelin star in 2021, although it was extremely difficult and exhausting for the restaurateur due to the pandemic.
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