Born in 1995 in Sant’Antonio Abate, Vincenzo Russo shapes a cuisine that blends territory, memory and technical precision. After seven formative years at Villa Crespi with Antonino Cannavacciuolo, he now leads the Michelin-starred Bluh Furore at Furore Grand Hotel, where gastronomy becomes a dialogue with the Mediterranean landscape.
Vincenzo Russo was born in 1995 in Sant’Antonio Abate, surrounded by the aromas of the Stabia area and the Monti Lattari, where he developed an early sensitivity for raw materials and the gastronomic identity of Campania. After culinary school, his talent led him to one of Italy’s most prestigious kitchens: Villa Crespi, where he spent seven fundamental years working alongside chef Antonino Cannavacciuolo. There he built a rigorous technical foundation, discipline and vision—elements that today define the precision and clarity of his work.
After several experiences in Sardinia, he arrived at the Furore Grand Hotel on the Amalfi Coast, where he took over the leadership of the fine-dining restaurant Bluh Furore, under the gastronomic consultancy of multi-Michelin-starred chef Enrico Bartolini. The Irollo de Lutiis family chose Russo for a shared vision and mutual trust: they saw in him a young talent capable of giving identity and coherence to the hotel’s entire culinary project.
Together, they embrace a philosophy in which cuisine is an integral part of the hospitality experience, in constant dialogue with the landscape, architecture and Mediterranean culture. This is the foundation of a project that brings to the Amalfi Coast a cuisine rooted in the territory yet technically advanced, merging contemporary elegance with a deep Mediterranean memory.
The connection between Russo and Bartolini is grounded in shared principles: the pursuit of excellence as an expression of authenticity and respect for origins as the starting point for culinary evolution. This balance defines the gastronomic identity of the restaurant.
In 2023, only a few months after the opening of the Furore Grand Hotel, the most important recognition arrived: the Michelin Star, confirming a path built on determination, vision and tight-knit teamwork.
In this context, Russo’s cuisine reaches full maturity: a clear, personal interpretation of the territory that avoids folklore in favour of balance, purity and recognisability. His ingredients come from local producers and artisanal realities that share the same ethics of respect and seasonality.
In his tasting menus—Amore e Furore, Il Filo Bluh, Ombre e Orme, Respiro della Terra—the territory is narrated in an elegant, contemporary key through refined flavour pairings, harmonious textures and symbolic references that merge technical rigour with deep culinary culture.
In addition to the fine-dining experience of Bluh Furore, Russo oversees the entire gastronomic offering of the hotel, designing a coherent culinary journey for every moment of the day.
At Velaris, the panoramic breakfast terrace, he has created a gourmet ritual featuring organic eggs, artisanal pastries and an à la carte selection focused on freshness and personalisation.
At Acquarasa, the hotel’s all-day dining restaurant, he has designed two distinct culinary paths: a contemporary, versatile menu and È Casa, inspired by traditional Campanian recipes and reinterpreted with respect, precision and lightness—a tribute to the kitchens of the grandmothers who shaped his early palate.
At just twenty-eight, Russo has become one of Italy’s youngest Michelin-starred chefs, representing a new generation capable of merging roots and modernity with authenticity and entrepreneurial vision. His cuisine, deeply tied to the cultural heritage of the Amalfi Coast, stands as one of the voices shaping Italy’s contemporary culinary landscape.
