Heros De Agostinis is a chef with extensive international experience, known for his cuisine that combines flavors and techniques from around the world. He currently oversees the INEO restaurant at the Anantara Palazzo Naiadi in Rome.
Heros De Agostinis was born and raised in Rome, where he was immersed in a multicultural environment from an early age. His passion for gastronomy began in his family: his grandmother from Abruzzo, prepared homemade pasta, while his grandmother from Eritrea used african spices such as berberè. After graduating from hotel management school, he began his career in 1994 as an intern at Heinz Beck's La Pergola. This encounter introduced him to the world of fine dining, but his desire to discover new techniques led him abroad.
His first international experience was at The Halkin Hotel in London, under the guidance of Gualtiero Marchesi and Stefano Cavallini, the first Italian to receive a Michelin star outside of Italy. He then worked with Heinz Winkler in Germany and Marc Veyrat, where he learned the rigorous organization of french brigades. De Agostinis also worked with Beck in Monte Carlo, where he managed the restaurant at the Hotel Metropole. Later, he moved to Bahrain to the Ritz Carlton, where he managed the kitchens of as many as 12 restaurants, an opportunity that strengthened his managerial skills.
He later returned to the Eternal City to head up INEO at the Anantara Palazzo Naiadi. His style, which he calls "mestizo," is inspired by the products of the Esquiline Market, a symbol of multiculturalism, and the flavors he has discovered around the world. His signature dishes include fagottello with vaccinara tail sauce, a blend of roman and mexican traditions, and saddle of lamb tikka masala, a tribute to India with touches of the Mediterranean.
