Angelo Sabatelli, the acclaimed master of Apulian gastronomy, has managed to reinterpret the traditions of his homeland with an innovative lens, captivating the palate of an international clientele. His culinary journey, from early family steps to consecration in the global gastronomic scene, is a testament to his dedication and talent.
Biography
photo credits Valerio Napolitano
Born and raised in Apulia, Angelo Sabatelli embarked on his culinary path from a young age, working hard and discovering a passion for the authentic flavors of his land. After starting out in a butcher shop and hotel school, he undertook significant training with international experiences in prestigious kitchens in Rome, Jakarta, Shanghai, and Mauritius, preparing him for boundless experimentation while keeping his roots firmly in regional tradition. Returning to Apulia marked a new phase for Sabatelli: the opening of Ristorante Angelo Sabatelli, where he could fully express his philosophy, enhancing local products through innovative techniques and a seasonal approach. The Michelin recognition confirmed his commitment and ability to reinterpret Apulian cuisine with mastery and originality. Angelo Sabatelli's career is a continuous exploration of the region's culinary wealth, always with an eye towards innovation and excellence. His commitment to valuing authentic flavors through contemporary techniques has transformed Ristorante Angelo Sabatelli into a place where Apulian tradition meets culinary avant-garde, offering guests an unforgettable experience that unites generations.
