Between creativity and curiosity, innovation and experimentation, Cedroni's story unfolds over decades of hard work, experiences, and genius. Balancing tradition and the unexplored, Moreno has built an entire career on the sea, receiving accolades and recognition for his dedication.
Born in Ancona in 1964, he graduated from the Nautical School of Ancona, and during the summer months he worked as a waiter.
At the young age of twenty, Moreno opened his restaurant, "La Madonnina del Pescatore" a stronghold of fine cuisine along the Marche coast.
The restaurant quickly became famous, earning its first MICHELIN Star in 1996, the "Sole" award from Veronelli three years later, and the three forks from the Gambero Rosso in 2000.
That same year, Cedroni opened "Clandestino Susci Bar" in the bay of Portonovo in Ancona, which became an essential stop for raw fish lovers. It's a place where aromas and flavors harmoniously combine in ever-new ways, creating a different themed menu every year, always inspired by history, art, and culture.
The chef's prodigious creativity extends to culinary literature with the publication of his first book, "Sushi & Susci," in 2001, followed by "Martini Solids" in 2002, and then "Multipli di venti" in 2004, a fascinating account of the first twenty years of his career.
In 2003, opened "Anikò" a kiosk offering quality street food, whose name means "all things" in the dialect of Senigallia. Simultaneously, he opened "Officina Cedroni," an experimental CE brand laboratory where cured meats, fish preserves, jams, jellies, and sauces are produced.
That same year, Cedroni became a supporter of the Airc Foundation and the "Le Arance della Salute" initiative, aiming to communicate the importance of healthy eating for cancer prevention.
In 2006, Moreno obtained the second MICHELIN Star for "La Madonnina del Pescatore" and two years later, he was honored with the prestigious Swedish award, "Kungsfenan Seafood Awards," for his mastery and technique in handling raw materials, as well as his ability and creativity in fusing tradition and innovation in his cuisine.
In 2012, The Wall Street Journal included "La Madonnina del Pescatore" among the top 10 fish restaurants in Europe.
Between 2011 and 2014, Cedroni published more books, such as "Maionese di fragole" and "Susci più che mai," and joined the board of directors of Fipe, becoming an Ambassador for Expo 2015.
In 2016, Cedroni hosted "Top Chef Italia," a program in which chef Mauro Colagreco also participates.
His mastery in handling seafood, combined with his exceptional ability to intertwine tradition and innovation, earned him the title of ambassador for Norwegian Stockfish in 2018.
Cedroni continued to achieve success, winning the "Innovazione in Cucina" (Innovation in Cuisine) award from Gambero Rosso in 2019 and publishing the book "Cedroni - The Creative Thought that Changed Italian Cuisine" in the same year.
In 2020, he inaugurated "The Tunnel," a research and development laboratory dedicated to cooking, followed by the opening of the marine garden in front of "La Madonnina del Pescatore" in 2021. This community project, connected to memory, aims to restore the maritime architectural landscape that characterized the Senigallia waterfront in the 1960s. Cedroni recalls his grandmother picking samphire, sorrel, and mallow on that stretch of beach. The garden is also essential for the restaurant, as the Mediterranean scrub herbs used in the cuisine acquire a hint of the sea, which is present in all the dishes offered.
His appearances at high-level gastronomic congresses and collaborations with luxury brands like Moschino, San Resort, Baglioni Hotels, Lavazza, San Pellegrino, and Mc Cann are a testament to the wide range of his genius.
