Born into the kitchen world, determined and passionate, Giulio Terrinoni is the chef of the restaurants "Acquolina" and the MICHELIN-Starred "Per Me Giulio Terrinoni" in Rome.
Giulio Terrinoni was born in 1975 in Fiuggi and grew up closely connected to the world of gastronomy in his family's restaurant. Driven by his passion, he attended a hotel school where he learned the basics of catering; his first professional experiences were in the kitchens of various hotels near Fiuggi, notably the “Grand Hotel Palazzo della Fonte”.
He later moved to Rome, where he honed his skills in international cuisine at the “Hotel Sheraton”. He then returned to Fiuggi to collaborate with Chef Ciminelli at the restaurant “La Torre”, where he understood the essence of managing a high-level establishment. This experience led him back to Rome, where he joined the team at the “ES” hotel, but it wasn’t long before he took his first role as executive chef at the “Panda” restaurant.
His journey continued in Rome, co-founding the “Ristorante Acquolina”, specializing in seafood cuisine. In 2010, Giulio joined the prestigious JRE Jeunes Restaurateurs d'Europe circuit. His autobiography, “The Importance of the Sea Urchin”, was published in 2013, receiving great interest. His culinary mastery led him to become a teacher at renowned cooking schools, including the Gambero Rosso.
His passion and accumulated experiences led him to open another establishment in October 2015, also in Rome: “Per Me Giulio Terrinoni”. The restaurant offers the chef’s free, personal, and instinctive cooking style, behind which lies the technique learned in the field. The chef plays and experiments with ingredients familiar to his clientele, creating unconventional dishes that earned him the title of Newcomer of the Year from Gambero Rosso and a MICHELIN Star in the first year after opening. The dining room of the restaurant is managed by the chef's partner, Flaminia.
