Antonio Pedana, executive chef of Le Monzù restaurant, located in the iconic Punta Tragara Hotel on Capri, has been able to combine tradition with techniques, transforming the authentic flavors of the Mediterranean into unique gastronomic experiences.
Born in Campania, Italy, in 1994, Antonio Pedana showed a deep passion for cooking from an early age, first developing in the family restaurant. Here he learned the importance of quality ingredients and attention to detail, principles that would guide him throughout his career.
After his beginnings, he expanded his training by collaborating with some of the most prestigious restaurants in Italy and abroad. Among his most important experiences are those at Costanzo in Aversa with Agostino Malapena and at Taverna Estia, two Michelin stars, where he perfected his technique.
His talent also led him to help open the restaurant at the Hotel Sereno in Como, which was awarded a Michelin star just a few months after its opening. His international experience is further enriched with a collaboration at The Greenery Restaurant in Dublin, where he expands his vision.
In 2019, he joins the team of Le Monzù, initially as sous chef, later taking on the role of executive chef. His philosophy is based on a deep respect for the authentic flavors of Capri, reinterpreted with modern systems and a strong focus on seasonality and raw materials.
Among his most popular creations are dishes such as Risotto with lemons, which celebrates the symbol of the island, and Pasta potatoes and provola cheese with blue lobster. Other offerings, such as Sliced bluefin tuna with citrus sauce, reflect his balanced approach.
