Antonio Iacoviello

Chef Antonio Iacoviello's culinary philosophy is a profound synthesis of his diverse geographical and emotional journey. At its heart lies a dynamic interplay between the cherished 'memory' and distinct acidity of his Campanian origins, the exacting 'method' and precision gleaned from his formative years in Japan, and the rich 'materia' – the local ingredients and deep-rooted traditions – of his current Tuscan home. He views these elements not as disparate influences, but as harmoniously blended components, each playing a specific and integral role in shaping his distinctive culinary language. His approach to ingredient sourcing is characterized by an unwavering commitment to authenticity and a deep respect for the land. Chef Iacoviello actively cultivates direct relationships with local producers, visiting their farms to understand their processes and the wellbeing of their animals. He champions a 'human-scale' lifestyle and a connection to 'peasant cooking,' which emphasizes making the most of what the land provides. This philosophy extends to utilizing game meats, indigenous Tuscan herbs, and vegetables harvested directly from Castello di Spaltenna's own garden, alongside specific Campanian products like tomatoes, ensuring a powerful and physical connection to the source. The overarching vision for his cuisine is centered on transformation, particularly through the masterful application of fire. He perceives fire not merely as a cooking technique, but as an expressive medium capable of altering the depth and revealing the most authentic character of ingredients without obliterating their essence. This philosophy is deeply intertwined with his personal journey, as he seeks to translate intense life experiences into an 'intimate order' within his cooking. By evoking sensory memory and incorporating subtle elements of surprise—be it a nuanced bitterness or an unexpected texture—Chef Iacoviello aims to create dishes that tell a story, evoke emotions, and leave a lasting, profound mark on the palate, reflecting a continuous quest for balance and profound connection. Chef Antonio Iacoviello's technical mastery is most distinctly articulated through his sophisticated command of fire and charcoal, a skill refined during his time immersed in Japanese robata techniques. He elevates 'brace' (embers) from a simple cooking tool to a transformative 'materia' – a material that dries, concentrates, and shortens the distance between gesture and flavor. His method involves controlled combustion, charring, and roasting, applied with a 'disciplined adult' approach, ensuring that ingredients are changed by the heat while remaining alive and vibrant. This non-invasive, precise Japanese methodology is deftly applied to Italian ingredients, creating a unique cross-cultural technical style. His approach to flavor and plating is characterized by a deliberate balance of rustic depth and refined artistry. Iacoviello seeks to infuse his dishes with a subtle, never overwhelming, hint of bitterness and an element of surprise, whether through an unexpected flavor profile or a contrasting texture. He expertly works with 'sensory memory' and even 'perceptual deception,' as seen in his reinterpretation of traditional ingredients, aiming to evoke familiar tastes in novel ways. The plating is designed to highlight the 'character' and 'depth' that fire imparts, even to humble vegetables, creating dishes that are both evocative and intellectually engaging. Among his most legendary signature dishes are those featured in his tasting menus. The 'Transverberazione' menu, a twelve-course journey, includes the iconic "Fagioli in doppio servizio" (beans served first in broth, then as pennone with bean miso, sea urchin, and bay leaf), "Lardo" (sepia matured in charcuterie spices with warm pan brioche), "Animella" (sweetbreads with artichoke and silver, referencing foil-cooked embers), and "Capretto" (kid goat with foraged herbs, fire, and charcoal). The "Brace Ardente" menu, an eight-course exploration of controlled combustion, features dishes like "Zucchina, yuzu kosho e cannella" (zucchini, yuzu kosho, and cinnamon), "Capriolo marinato al miso con crema di latte e cicoria" (miso-marinated roe deer with cream and chicory), and "Anatra con fumo e caffè" (duck with smoke and coffee). A poignant dedication to his daughter, the "Dolce di Vittoria," is a dessert inspired by childhood flavors, featuring Plasmon cookie gelato with milk, honey, and dulce de leche.

Career

• Chef at Ducasse (restaurant not specified), Nice
• Chef at Don Alfonso Iaccarino, Sant'Agata sui Due Golfi
• Chef at Feudi di San Gregorio, Sorbo Serpico
• Chef at Noma, Copenhagen
• Chef at Osteria Francescana, Modena
• Head Chef at Gucci Osteria, Tokyo

Mentored by Alain Ducasse, Don Alfonso Iaccarino, Paolo Barrale, René Redzepi, Massimo Bottura.