Giuseppe Di Iorio, a chef with dual Roman and Calabrian roots, has masterfully united regional culinary traditions with a touch of modernity and creativity. His career, from international experiences to leading the Aroma Restaurant in Rome, is marked by a constant commitment to excellence and technical evolution.
Biography
Giuseppe Di Iorio, raised in a family with origins in Rome and Calabria, developed a natural passion for cooking from a young age. His culinary training began in Rome, but he later moved to London to work at the Hyde Park Hotel under the guidance of Giuseppe Sestito—a key moment in his professional development.
Upon his return to Rome, Di Iorio entered the world of high-end hotel dining, first at the Hotel Inghilterra and then at Parco dei Principi. In 2005, he joined Sestito at the Michelin-starred Mirabelle restaurant at the Hotel Splendide Royal, where he further honed his expertise with a demanding international clientele.
Since 2010, Di Iorio has been the head chef at the Aroma Restaurant, where he received his first Michelin Star in 2014. His approach to cooking is characterized by creativity, passion, and respect for raw materials, with a particular focus on sourcing exceptional ingredients. Among his most appreciated and versatile creations is the “shakerata” carbonara, a dish that pays tribute to Roman tradition with dynamic and interactive service.
Giuseppe Di Iorio also stands out for his culinary philosophy that emphasizes sustainability, respect for seasonality, and waste reduction. This approach is evident in his careful and measured management of kitchen resources.
