Antonio Lepore's gastronomic journey is a tale of passion, exploration, and a relentless pursuit of culinary excellence. From the humble beginnings in Montella, Campania, to the prestigious accolades of Michelin stardom, his story is a testament to the transformative power of dedication and creativity in the kitchen.
Biography
Antonio Lepore's culinary adventure began at the tender age of 14, leaving his native Montella in Campania to embark on a hotel management training in Roccaraso, Abruzzo. Upon completing his studies, he chose to delve deeper into the intricacies of regional and national cuisines under the tutelage of Michele Casciato at the Grande Albergo. His quest for culinary refinement then took him beyond Italian borders to Tutton's Brasserie in London, enriching his repertoire with international flavors.
However, the call of Italian mountains and lakes was irresistible. Antonio returned to his roots, joining the team at Ristorante Verbano on Lake Maggiore's Isola dei Pescatori. It was here that he began to truly appreciate the significance of the dish, the quality of raw materials, and the importance of seasonal produce.
In 2018, Antonio's journey led him to David Cattoi at Lido Palace in Riva del Garda. This experience ignited his curiosity for Trentine traditions and flavors. He skillfully balanced his time between the innovative yet Mediterranean-inspired kitchen of David on the lake and seasonal stints in the mountains of Madonna di Campiglio.
The winter of 2019 marked a pivotal moment in Antonio's career as he joined Giovanni D’Alitta at Bio Hotel Hermitage in Campiglio as a sous chef. This collaboration was crucial for his professional growth, fostering a deep culinary understanding. His potential was soon recognized by the Maffei family, leading to a significant stage with Enrico Crippa at the three-starred Piazza Duomo in Alba. Here, his fascination with vegetables and the art of foraging blossomed, further honed by his time with Michelin-starred Chef Antonia Klugman at Argine a Vencò.
Returning to Bio Hotel Hermitage as Chef in December 2022, Antonio's journey came full circle with a stage in the kitchen of Michelin-starred Chef Nino di Costanzo at DanìMaison in Ischia. Nino imparted a profound appreciation for homey flavors and the elegance of taste and presentation, emphasizing discipline and attention to detail.
At the age of 28, with unwavering dedication and a passion for cooking, Antonio Lepore reaffirmed his Michelin star status on November 14, 2023. A distinguishing aspect of Chef Antonio is his commitment to sharing his knowledge, particularly with his young and vibrant brigade.
