“Nature will be the protagonist of avant-garde cuisine.”
- Four Seasons Tenure: Since 2014
- First Four Seasons Assignment: Sous Chef, Mio restaurant, Four Seasons Hotel Beijing
- Employment History: Noma, Copenhagen, Denmark; Apsleys, London, UK; Trussardi Alla Scala di Milano, Milan, Italy; La Pergola, Maison de Alain Ducasse “Andana,” Italy
- Birthplace: Naples, Italy
- Education: Culinary and Management, IPSSART, Naples, Italy
- Languages Spoken: Italian, English, French
Chef Aniello always knew he wanted to create culinary masterpieces. When he was just 13 years old, he was already learning his way around the kitchen of his parents’ restaurant, getting a taste for the passion that would define his life.
When he was 24, he decided to see what the world had to offer his increasingly discerning palate, and embarked on a journey of working in Michelin-starred restaurants of masters such as Alain Ducasse in Tuscany, Paris, and London. In London he met Chef Marco Calenzo (current Chef de Cuisine at Mio) who offered him a sous chef position at the famed one Michelin-starred Apsleys.
“After the experience in London, I wanted to be pushed more,” says Chef Aniello. “What I had accomplished by myself before was not enough. I decided to work in the best restaurant in the world.” He set his sights on the Noma, in Copenhagen.
It was under the tutelage of the masters in the two Michelin-starred Noma that he turned his intense focus to learning all he could about fermentation and the natural transformation of food, a course of study which opened his eyes to a whole new world of culinary possibilities.
For Aniello, this is the future of cuisine. “It will be the new frontier in kitchens around the world,” he says. “It is completely natural transformation, without any chemicals added. Nature will be the protagonist of avant-garde cuisine.”