Discover Tommaso Sanguedolce, the Apulian chef who blends tradition and innovation in dishes inspired by his roots and new experiences in Cagliari, within the historic walls of Palazzo Boyl. A cuisine that tells stories of land and sea, captivating both the palate and the soul.
Biography
Tommaso Sanguedolce, born in Andria in the heart of Apulia in 1986, has traveled a long and experience-rich path. Raised in a family deeply connected to the land and culinary tradition, with a pastry chef father and an excellent cook mother, Tommaso showed an innate passion for cooking from an early age, guiding him to dedicate himself to gastronomy. After completing his studies at the Hotel Management Institute, Tommaso embarked on a journey to discover the various souls of Italian cuisine, working in kitchens across different regions of the country. His curiosity and desire to learn led him to refine his skills in prestigious settings, including an experience at the ALMA school, under the rectorship of Gualtiero Marchesi, and abroad, where he worked in Michelin-starred restaurants such as Georges Blanc in Vonnas, the Ritz in London, and as a consultant for Osteria Lucio in Dublin and Head Chef at the Forte Village Resort in Sardinia. His return to Apulia in 2017 marked the beginning of an important chapter in his career, with his appointment as Executive Chef at the fine-dining restaurant Il Tempo Nuovo in Ugento, signaled by the Michelin Guide in 2021. His adventure continues as the educational director of the Puglia Culinary Center and coordinating the Business Gastronomy course at LUM University, confirming his commitment not only in the kitchen but also in training new talents. Tommaso's story takes an exciting turn with his move to Cagliari, where he becomes the executive chef at Gli Uffici in Palazzo Boyl. In this historic and fascinating context, Tommaso advances his vision of "new regional cuisine," merging the flavors of his homeland with those of Sardinia, in a culinary dialogue that embraces Italian and international excellences. His cuisine reflects a careful study of local products and a menu that changes following seasonality and the chef's creativity. Tommaso Sanguedolce is confirmed not only as a guardian of the authentic flavors of his land but also as an ambassador of a cuisine that knows how to surprise and engage, making each dish a unique and unrepeatable sensory journey. His story is an example of how passion, experience, and dedication can transform tradition into a form of contemporary art, making Tommaso one of the chefs to watch in the Italian gastronomic scene.
