Antonio Romano

Chef Antonio Romano's culinary philosophy is rooted in a "human vision" that seamlessly blends tradition with contemporaneity, always emphasizing sustainability and the narratives inherent in each ingredient. He sees his role as not just a cook, but a comprehensive manager of the kitchen ecosystem, with a core ethos to "forge new traditions." His approach is characterized by deep respect for regional ingredients, which he interprets with curiosity and creativity, forging crucial human relationships with local suppliers and producers to ensure responsible sourcing. He views culinary research as the true labor, with creation as almost a form of leisure. A significant aspect of his philosophy is his profound connection to the "Orto Rampante" and the 22-hectare gardens of Villa della Pergola, which serve as his primary source of inspiration and ingredients. He maintains daily communication with the garden staff, even requesting specific sizes for vegetables like zucchini, aiming for 80% of his produce to be sourced in-house to minimize the supply chain. This commitment to the land is exemplified by his "Naturalia" vegetarian menu, which was born from a "sense of responsibility" towards the abundant resources available and became an educational journey into understanding cultivation cycles and ingredient interactions. Romano's overarching vision is to make every guest feel content and satisfied, offering diverse menus that include fish, meat, and vegetarian options. He eschews "fashionable" or sensational techniques, preferring to prioritize "taste, identity, and concreteness" by employing traditional methods like "sott'olio" and "sott'aceto," akin to home cooking. He seeks to create dishes that are memorable for their simple, yet harmonious, pairings. Influenced by his mentors Heinz Beck (rigor on taste) and Heston Blumenthal (rigor, organization, and studying dish construction), he believes the future of fine dining lies in more intelligent, targeted choices, with a growing emphasis on plant-based cuisine, offering varied options to delight all diners while continually innovating without self-repetition, honoring the nature that inspires him daily. Chef Antonio Romano's technical style is built upon a foundation of absolute rigor and meticulous study, inherited from his formative experiences with culinary titans like Heston Blumenthal (who instilled organization and dish construction) and Heinz Beck (who refined his rigor on taste). He maintains that what appears simple on the plate is, in fact, the culmination of extensive technique, study, experimentation, and rigorous testing. Every dish is systematically tested, standardized, and meticulously 'recettato' (recipe-structured) before it ever appears on the menu, ensuring consistency and precision. His kitchen also demonstrates a commitment to in-house production, crafting ingredients such as vinegars and distillates from scratch. His approach to flavor and plating emphasizes "elegance and taste," prioritizing the essence of local products to create a personal culinary identity rather than merely executing "covers." Romano seeks to balance and amplify flavors, transforming seemingly simple ingredients into refined culinary experiences. He values "gusto, identità, concretezza," striving for harmonious, sometimes unexpected, pairings and vibrant freshness that pay homage to nature. For instance, he details transforming yellow cherry tomatoes for a stale bread salad by using tomato vinegar and a tomato reduction, showcasing his layered approach to flavor. Among his most distinctive creations are: * **Naturalia Menu**: A pioneering, entirely vegetarian tasting menu, born from his deep connection to the "Orto Rampante" and the biodiversity of Villa della Pergola, evolving seasonally with the freshest produce. * **Pane raffermo, insalata di pomodori e gazpacho verde**: A vibrant summer dish that revitalizes stale bread with tomato water, featuring yellow dates in tomato vinaigrette, melting spring onion, pickled cucumber spheres, confit red date tomatoes, and an intricate composition of over 30 green vegetables and herbs. * **Raviolo del plin stuffed with blue cheese from the upper Elvo valley with apricots and roasted peppers**: An explosively flavorful dish combining blue cheese with mustard and apricot vinegar, lightened and brightened by a cryo-extraction of red peppers. * **Sole with avocado sheets, sea fennel tsukudoni, Savona chinotto gel, and burnt lemon mullet sauce**: A delicate Ligurian Sea sole dish, praised for its seductive taste, integrating local flavors and innovative textures. * **Cabossa**: A sophisticated dessert featuring creamy cocoa fruit, watermelon mousse and gel, watermelon in osmosis with its cordial, brigasca sheep buttermilk custard and dill, and buttermilk and dill ice cream, garnished with custard, crumble, and cabossa tuille.

Career

• Chef at Dinner by Heston Blumenthal, London
• Chef at La Pergola (Heinz Beck), Rome
• Sous Chef at Attimi, Milan
• Executive Chef at Castello di Fighine, Tuscany
• Executive Chef at Spazio7, Turin

Mentored by Heinz Beck.