Pasquale D'Ambrosio

Chef Pasquale D'Ambrosio's culinary philosophy is a profound narrative woven from the dual threads of his Campania origins and his adopted Sardinian home. He champions a "narrative cuisine" where each dish transcends mere taste to tell a story of people, places, and memories. His ethos is characterized by a unique blend of tradition and modernity, fostering a "scugnizza cuisine" – free, spontaneous, and deeply rooted in a continuous dialogue between people and the land that hosts him. This manifests as an act of love, with a strong territorial identity, ensuring every ingredient is a testament to the local ecosystem. D'Ambrosio's approach is meticulously researched and deeply thoughtful, aiming to create dishes with a soul, never taking quality for granted. He espouses a sustainable, waste-conscious, and inclusive cuisine, defining sustainability not merely as a concept but as a behavior embedded in every practice, from minimizing waste to reusing excess water. He collaborates intimately with local small producers and artisans—from farmers and cheesemakers to fishermen—to source ingredients that authentically represent the Sardinian terroir. This "tailor-made" cuisine adapts to the seasons and the specific locality, designed to evoke emotions, preserve traditions, and offer a sensory journey that connects guests to a shared past. His overarching vision for Capogiro is to establish it as an authentic expression of Sardinia, a destination where the island's identity is celebrated without filters. He aims to foster local development, create opportunities for young talent, and support the broader economic and cultural ecosystem. D'Ambrosio's goal is to offer an experience that is both sophisticated and genuine, where hospitality, kindness, and courtesy make every guest feel at home, making Capogiro a Mediterranean hub that showcases the richness of the land while inspiring collective pride. Chef Pasquale D'Ambrosio's technical mastery is evident in his ability to craft dishes that are at once complex yet light, demonstrating a creative use of ingredients and an exceptional attention to presentation. His style is decidedly Mediterranean but modern, emphasizing an essential and authentic approach where he "preferred to remove rather than add" to highlight the innate value of prime raw materials. He constantly seeks evolution in technique while maintaining a steadfast commitment to eco-sustainability. D'Ambrosio's plating and flavor profiles are meticulously designed to evoke emotions and tell stories. Dishes are often served on bespoke Sardinian porcelain, further cementing the bond between food and territory. His cuisine provides a sensory experience that builds bridges between Campania and Sardinia, transforming familiar flavors into profound narratives. He envisions his kitchen as a stage and memory, an act of storytelling meant to fascinate. Among his most legendary signature dishes are: * **Cheese and pepper tortelli with lobster and gold leaf**: A testament to his ability to blend richness with refinement. * **L’Orto in fiore**: An edible garden of essences and colors, celebrating the freshness of Sardinian soil. * **Ho visto un gambero sott’acqua**: A raw purple shrimp preparation with clams, algae, and marinara broth, embodying the essence of the sea. * **Risotto al burro di erbe di macchia**: Infused with scents of the undergrowth, algae, and gin. * **Raviolo all’acqua pazza**: Stuffed with lobster, enhanced with crab infusion and celery essence. * **Pasta mischiata alle dodici varietà di pomodori (Esperienza)**: An iconic dish featuring twelve different pasta shapes and twelve varieties of tomatoes, whisked with three types of cheese and regional oils, serving as an homage to Neapolitan biodiversity and a deeply personal memory. * **Scampo laccato al verde pomodoro con lattuga alla brace e olio di pompia**: A lacquered langoustine with green tomato, grilled lettuce, and pompia oil, featured on his "Sartoriale" menu. * **Riccio che non ti aspetti, tra coralli e patata di Gavoi**: An unexpected sea urchin creation with corals and Gavoi potato.

Career

• Executive Chef at 7Pines Resort Sardinia / Capogiro, Baja Sardinia
• Executive Chef at Sheraton Hotels & Resorts, Milano
• Executive Chef at Starhotels S.p.A. (Helvetia & Bristol Firenze), Florence
• Executive Chef at Sheraton Hotels & Resorts, Milano
• Executive Chef & Direttore servizi ristorativi at Villa Vela, Torino
• Executive Chef at Hotel Xenia, Autograph Collection, London
• Executive Chef - F&B Manager at Planetaria Hotels (Hotel Château Monfort), Milano
• Executive Chef at Atahotels (Hotel Villa Pamphili Roma), Rome
• Executive Chef at Monrif Hotels (Grand Hotel Brun Milano), Milano
• Executive Chef at Sheraton Hotels & Resorts (Sheraton Diana Majestic Milano), Milano

Mentored by Gualtiero Marchesi.