Aniello Casalino

Chef Aniello Casalino's culinary philosophy is deeply rooted in the principle of cooking with heart and passion, aiming to craft dishes that evoke profound emotion and translate into lasting memories for his guests. For him, cooking transcends mere sustenance, evolving into an art form dedicated to creating unforgettable moments. His gastronomic journey is a tapestry woven from diverse international influences: the inherent warmth of Italian cuisine, honed through his upbringing in a family restaurant and training at La Pergola; the precise sophistication of French culinary techniques; the vibrant lightness and finesse of Asian flavors; and the grounded, meticulous approach he developed during his tenure at Germany's esteemed Traube Tonbach. Each plate is a reflection of his personal story, connecting these pivotal stages of his professional and personal development. Casalino is uncompromising in his commitment to quality, working exclusively with products of the highest caliber. He emphasizes the delicate interplay of each component, ensuring that every ingredient is allowed to express its authentic, clear character, treated with utmost respect. His innovative spirit thrives on combining established culinary traditions with novel ideas, forging a unique path where Mediterranean depth meets Asian lightness, and traditional pairings are challenged with curious combinations, such as fish meeting cheese. He is notably inspired by chefs like Massimo Bottura, not for accolades, but for their ability to convey powerful emotions through food, mirroring Casalino's own aspiration to create emotional resonance and cherished memories with every dish. Chef Casalino's signature approach is a testament to his authoritative depth and technical mastery, characterized by an exacting precision inherited from French cuisine and a relentless pursuit of aesthetic perfection. He views each dish as a 'complete work of art,' where visual elegance is as crucial as taste. A self-proclaimed perfectionist, he meticulously plans his creations, often sketching dish designs to ensure impeccable presentation where guests can clearly 'see what they are eating,' presented 'as elegantly as possible.' His technical style masterfully blends contrasting elements, creating harmonious and innovative flavor profiles. This includes the 'delicate interplay of each component' and a bold fusion of global influences, where 'Mediterranean depth meets Asian lightness,' and 'tradition meets curiosity.' He is celebrated for unexpected yet brilliant combinations, exemplifying this with pairings such as 'fish meets cheese.' Among his legendary signature dishes, which encapsulate his diverse influences and sophisticated execution, are: * Octopus green asparagus | fennel | blood orange sorbet | Imperial Caviar * Raviolo shiso | French scallop | yuzu | lardo * Lobster corail cream | finger limes | Unagi eel | tomatillo | kumquat * Asian rabbit dim sum * Lime cream risotto with confit tomatoes and mussel shell cream * Lobster with varied cauliflower preparations

Career

• Student at Italian Chef Academy, Rome
• Chef at La Pergola, Rome
• Chef at La Posta Vecchia, Ladispoli
• Chef at Schlosshotel Monrepos, Ludwigsburg
• Sous Chef at Traube Tonbach (1789 and Schatzhauser), Baiersbronn
• Head Chef at FAVORITE restaurant, Mainz

Mentored by Heinz Beck, Florian Stolte, Finkbeiner family.