Gianni Dezio

Chef Dezio's culinary philosophy is deeply rooted in a profound respect for his Abruzzese heritage, while gracefully incorporating influences from his Venezuelan childhood. He envisions his kitchen as a vibrant, interconnected ecosystem, much like a "film with a big production," where every element—from the organic farm to hospitality—plays a crucial, responsible role in creating a "micro-universe of beauty." His approach is a delicate yet firm telling of Abruzzo's flavors, marrying memory with modernity to forge a new chapter in Italian gastronomy. Central to his ethos is an unwavering commitment to seasonality, sustainability, and territorial identity. The kitchen at Zunica 1880 is intrinsically linked to Villa Corallo's 80-hectare certified organic farm, which provides a bounty of zero-kilometer produce, wild herbs, and locally raised livestock like black pigs and Marchigiana cattle. This direct sourcing ensures the "healthiest and tastiest local cuisine," allowing dishes to evolve constantly with the rhythm of nature. Dezio believes that true quality stems from this intimate connection to the land, using ingredients that are "architraves of a sincere and direct story." He skillfully navigates the "geography of a region," spanning sea and mountain, translating the landscape and its bounties onto the plate. While drawing inspiration from both Abruzzo and Venezuela, Dezio consciously avoids simple "fusion," instead integrating subtle South American notes with profound respect for local Italian raw materials. His cooking is described as a "narration," an emotional flow that prioritizes authenticity and the transmission of genuine emotions over fleeting culinary trends. He is a chef who finds joy and playfulness in his work, believing this energy translates directly to the guest experience, merging technical mastery, empathy, and the inherent meaning of each dish. He champions a gastronomy that "does not forget where it comes from," consistently adapting his creations to the specific territorial and structural context of the restaurant, resulting in dishes that are often revisited and refined, embodying a continuous journey of growth, humility, and creativity. His future direction even embraces a "sincere and direct journey" through 'discarded' elements like tongue and sweetbreads, showcasing a full-spectrum appreciation for ingredients. Chef Dezio's technical mastery is evident in his precise and innovative execution, honed through training at Niko Romito Formazione and Mugaritz under Andoni Luis Aduriz. His style is characterized by a "crisp composition of the interplay of flavors and textures," where he deftly balances traditional Abruzzese profiles with subtle, respectful Venezuelan influences, always prioritizing local, seasonal ingredients. He approaches cooking with a delicate yet firm hand, capable of extracting and enhancing the authentic tastes of his region. A hallmark of his artistry is the reinterpretation of classic dishes and ingredients, often employing modern techniques to achieve surprising textural dimensions and depth of flavor. For instance, he intricately engineers a "mock chitarra with gelled saffron broth," utilizing specific thickening agents to mimic fresh pasta while infusing it with complex layers of shrimp, almonds, and saffron. His "superlative gnocchi of seaweed, cannolicchi, and pine nuts" are celebrated for their thoughtful texture and a savory, resinous taste that evokes a memory of the Adriatic pine forest. He masterfully utilizes smoke and specific extracts, as seen in his charcoal-cooked cauliflower, elevated with balsamic juniper berry extract and local leccino olives. Dezio's ability to perfectly cook challenging proteins, such as pigeon lacquered with cooked must, underscores his comprehensive skill. His most legendary signature dishes include the highly technical Mock chitarra with gelled saffron broth; the evocative Gnocchi of seaweed, cannolicchi, and pine nuts; the refined Agnello steccato alla liquirizia e albicocche in conserva (Lamb skewered with licorice and preserved apricots); and the sophisticated Lingua di vitello e ostriche (Veal tongue and oysters), showcasing his daring blend of land and sea.

Career

• Apprentice Chef at Family trattoria, Venezuela
• Student at Accademia di Casadonna Reale (Niko Romito Formazione), Castel di Sangro
• Chef-Owner at Tosto, Atri
• Collaborating Chef at Mugaritz, Errenteria, Spain
• Chef-Owner at +Tosto Gastro Bottega, Atri
• Executive Chef at Zunica 1880 a Villa Corallo, Sant'Omero

Mentored by Niko Romito, Andoni Luis Aduriz.