The path to success was not laid out for Agostino Iacobucci, but he walked it with determination, passion, and dedication, leading him to excellence. Today, his name shines among the MICHELIN Stars thanks to "Ristorante Agostino Iacobucci."
Born in 1980, Agostino Iacobucci grew up in Castellammare di Stabia. Passionate about food since his teenage years, he breathed the atmosphere of the kitchen at his aunt's restaurant in Lettere, where he discovered his love for cooking and began to dream of becoming a chef.
After completing his diploma at a hospitality school, he embarked on a long journey of study and hard work, learning the secrets of a profession that requires enthusiasm and talent to deliver satisfaction.
His thirst for knowledge led him to refine his culinary skills alongside Andrea Cannavacciuolo, the father of Antonino and chef at "La Sonrisa" in Sant'Antonio Abate, also known as the Castle of Ceremonies.
In 1995, Agostino moved to Vico Equense to work at "O' Saracino," located near Gennaro Esposito's renowned "Torre del Saracino." Agostino had the opportunity to witness the progress and rise of the chef, an experience that inspired his own growth. He then decided to undertake several internships at prestigious establishments in France and the United Kingdom. It was in these high-level kitchens that he understood the functioning of a true brigade and the strict hierarchy that characterizes it.
Returning to Italy in 2010, Agostino achieved his first significant recognition, earning his first chef's MICHELIN Star at the restaurant "La Cantinella di Napoli." In 2012, his career took him north, where he joined the kitchens of "I Portici," a design hotel in the center of Bologna. Here, he confirmed the MICHELIN Star and embarked on a six-year growth path.
Later, he moved nearby to establish his restaurant in the splendid Villa Zarri.
In 2018, Agostino realized his big dream: he opened "Ristorante Agostino Iacobucci," which is now awarded a MICHELIN Star. Here, the chef also gave life to "I 5 Sensi - United for De@Esi," a unique project where fine dining is put at the service of sharing and solidarity, for instance, with people with disabilities.
At Villa Zarri, the chef offers the best of his culinary philosophy, presenting ancient flavors revisited with new and creative combinations. Iacobucci's cuisine is a skillful fusion of elements from the Mediterranean and Neapolitan traditions with the rich heritage of Emilian gastronomy. The raw materials have been carefully selected, highlighting excellent products, from fish to cheeses, from extra virgin olive oil to garden fresh produce.
For Agostino, high-level cuisine is founded on emotion: "Love and freedom, knowledge of tradition, study, and research are the foundations for creating excellent cuisine; a memorable dish is born from the passion you transmit to the raw ingredients."
Throughout his gastronomic journey, Agostino did not have a proper master, but he treasured the valuable lessons received from important professional figures and friends, such as Mauro Colagreco, Niko Romito, and Paolo Barrale.
