COLLABORATES
WITH TOP CHEFS
THEIR VISION
OUR EXPERIENCE
YOUR PROJECT
We collaborate with some of the best chefs on the Italian culinary scene
to create exclusive menus and gastronomic concepts. The distinctive approach of these professionals allows us to offer solutions that enhance tradition, tell authentic stories and generate emotions. Enrich your project with the signature of one of these talents. Thanks to an established partnership, we put their expertise at the service of your idea.
Anthony Genovese
The Chefs_
Anthony Genovese was born in France to a family originally from Calabria. His formative experience at the Ecole Hoteliére de Nice, followed by major activities in the south of France, enabled him to perfect excellent culinary techniques. He then returned to Italy to work at Enoteca Pinchiorri, before embarking on trips to Tokyo, London and, finally, Malaysia. Despite these international experiences, his true passion for Italy, particularly Ravello, led him to earn his first Michelin star. The desire to realize a personal project then drove him to Rome, where in 2003 he opened Il Pagliaccio, currently awarded 2 Michelin Stars.
Arcangelo Dandini is an authentic representative of Rome’s culinary history and tradition. Born in 1962 in the Castelli Romani, he belongs to the fourth generation of a respected dynasty of restaurateurs who have always valued good food and the culinary roots of his land. Ristorante L’Arcangelo is his refuge, an environment where he can fully manifest his passion for cooking, surrounded by family photographs and the toys of his youth. In this way, Arcangelo underscores his concept that food is not only nourishment, but also memory, journey, and language. In recent years, he has also had the opportunity to open an original friggitoria, Supplizio, which has allowed him to approach younger audiences while pursuing his street food project.
FEG are Guglielmo Chiarapini and Francesco Capuzzo Dolcetta. One Roman, the other Florentine, they represent a rare case of diarchy in the kitchen. Linked by a friendship that began at the Alma Cooking School in Colorno, after work experiences at Aux Anges in France with chef Marco Viganò, they separated with a promise to get together. Francesco works at Maison Troisgros (3 Michelin stars), while Guglielmo learns from Valeria Piccini in Italy. After years, Francesco returns to Italy to Marzapane, followed by Guglielmo. Together they sign a young and innovative cuisine, characterized by assonances, contrasts and great passion. In 2022, they leave Marzapane and start FEG, with the intention of offering a new kind of catering, without having a restaurant. FEG takes them to cook in the restaurants of colleagues and friends. Their itinerant restaurant, where the two chefs combine their cooking with that of their host restaurant.
Giorgia Proia. Pastry chef at Casa Manfredi, she combines her training as an architect with a passion for baking and doughs. Her original vision, which made her pastry shop in Viale Aventino in Rome, and later “Casa Manfredi Teatro” in the Ostiense area, famous, develops in a constant balance between tradition and innovation, mixing influences from Italian and French pastry.