Pasquale D’Ambrosio is renowned for his creative approach to Italian cuisine. Currently at the helm of Capogiro restaurant at 7Pines Resort in Sardinia, D’Ambrosio has built a solid career working in some of Italy’s most prestigious establishments and abroad.
* Content for promotional purposes.
Biography
Pasquale D’Ambrosio, originally from the outskirts of Naples, discovered his passion for cooking after an initial interest in theater. After attending culinary school and completing several years of groundwork, he left his native land to develop a sustainable, waste-conscious, and inclusive cuisine.
Following a formative experience at Atahotels Villa Pamphili in Rome, he was called to lead the kitchen at Château Monfort in Milan, a luxurious boutique hotel. Later, he accepted a new challenge in London, working in a prestigious boutique hotel that allowed him to further enrich his culinary philosophy with international influences.
In 2019, D’Ambrosio became the Executive Chef at Bristol Winter Garden in Florence, where he continued to impress with complex yet light dishes such as cheese and pepper tortelli with lobster and gold leaf. His cooking is characterized by creative use of ingredients and special attention to presentation.
D’Ambrosio’s career has been marked by pivotal encounters with influential figures such as Annie Féolde of Enoteca Pinchiorri, master baker Teresio Busnelli, and the celebrated chef Gualtiero Marchesi. These mentors have helped shape his culinary philosophy, which is based on awareness, craftsmanship, and healthy cuisine. D’Ambrosio describes his approach as "tailor-made" cuisine, crafted to reflect the region that hosts him, aiming to tell stories, convey emotions, and keep traditions and memories of the past alive.
In 2022, he accepted the role of Executive Chef at the 7Pines Resort Sardinia, where he leads the Capogiro restaurant, continuing to develop a sustainable cuisine respectful of the territory and collaborating with local small producers and artisans. In March 2024, he will launch the "Culinary Academy," a revolutionary workshop of ideas for young chefs.
D’Ambrosio has also created the "Theater of Flavors" format, a cultural initiative that promotes Italian cuisine through events and tours dedicated to the country's excellences. He has been a guest on numerous TV programs on Rai, including "Le amiche del sabato," "Sapore di sole," "Detto Fatto," "La vita in diretta Estate," "Quelle brave ragazze," "Tutto Chiaro," and "Ma che Bontà."
