Awarded the title of Best Chef in Italy 2011 by Identità Golose, Gennaro Esposito is the chef at “La Torre del Saracino” in Vico Equense, boasting Two MICHELIN Stars and three Gambero Rosso forks.
Born in 1970 in Vico Equense, near Naples, Gennaro Esposito has cultivated a passion for cooking since childhood, thanks to the flavors and tastes that marked his upbringing. He has an innate passion for pastry, having taken his first steps alongside his uncle Gianni, who taught him how combining two flavors can result in sublime dishes. Confident in his passion for gastronomy, Gennaro attended the hotel institute of Vico Equense, graduating in 1988.
Afterwards, he traveled to various restaurants, learning from first-rate masters, and acquiring awareness and creative ability. His first mentor, Gianfranco Vissani, was followed by the great Alain Ducasse, whom he met in Positano and then followed to France to gain experience. Gennaro moved to Paris, where he worked in the kitchens of “Plaza Athénée” and “Le Louis XV” in Monte Carlo, learning the importance of perfect organization and attention to detail.
In 1991, he opened the restaurant “La Torre del Saracino,” with the aim of offering cuisine that valued the territory and was the result of his international experiences. In 2001, he received his first MICHELIN star, and in 2003, the Three Forks from Gambero Rosso. Five years later, the second MICHELIN star arrived.
Always passionate and innovative, Gennaro launched a line of products under the brand “Gennaro Esposito Chef” in 2009 and initiated prestigious collaborations and projects. He also organizes charity dinners and events in Vico Equense: “Festa a Vico” has become an opportunity to support various important causes.
2011 brought new satisfactions: Identità Golose awarded Gennaro the title of Best Italian Chef of the year, and the Gambero Rosso guide included him among the top three Italian chefs. A member of the academic council of the University of Gastronomy of the South, Gennaro received the Chef Mentor award from MICHELIN in 2020. Moreover, he shares his creations through a blog, inspiring emerging chefs and cooking enthusiasts.
