Domenico Candela, chef of the George restaurant at the Grand Hotel Parker's in Naples, has earned two Michelin stars thanks to a cuisine that blends Neapolitan tradition with French and Oriental techniques, creating dishes that evoke emotions and memories of travel.
Biography
Domenico Candela was born in Naples in 1986 and began his career in the restaurant business when he was only 15 years old, working as a dishwasher at a hotel in Eraclea. After completing his studies at the hotel institute, he went through the stables of several star chefs such as Antonio Guida, Stefano Mazzone and Damiano Nigro, learning the techniques of haute cuisine. The experience that marked his career was with French chef Yannick Alléno, who profoundly influenced his culinary style and vision of cooking.
In 2018, Candela took over as head of the George restaurant at the Grand Hotel Parker's in Naples, where he combined Neapolitan tradition with French and Asian techniques. His cuisine is characterized by the use of high-quality local ingredients and a strong aesthetic impact, synthesizing flavors into shapes and colors inspired by the theme of travel. His iconic dishes include the Spaghetto Pomo D'Oro, with numerous varieties of the vegetable declined in as many preparations and textures, the Spaghetti Turbante offered with lobster or pigeon, the Tarbouriech Pink Lady oyster, and the Citrus dessert.
Under Candela's leadership, Restaurant George was awarded its first Michelin star in 2019 and its second in 2024, the only one in downtown Naples. This success is attributed to his ability to create dishes that tell a story through taste, combining childhood memories with refined culinary techniques. Candela's philosophy is based on memory and emotion, bringing the flavors of his childhood and international experiences to his dishes.
Candela is also known for his ability to train and inspire the team in an exemplary way, fostering a healthy and prolific work environment. His goal is not only to reach new heights, but to satisfy customers and motivate young people, always with an eye on sustainability and the enhancement of local products.
