Born in 1980 and a member of Euro-Toques, Andrea Migliaccio has led L’Olivo at Capri Palace Jumeirah (Anacapri) since 2011. The restaurant holds two Michelin stars (2025). He also oversees one-star Il Riccio and Ristorante Capri in Zermatt, championing refined Mediterranean cuisine on an international stage.
A native of Ischia, Migliaccio’s first culinary memories are the Tyrrhenian aromas in his grandmother’s kitchen. After hotel school he built an elite résumé: Abac in Barcelona with Xavier Pellicer; Alain Ducasse at the Plaza Athénée; Michel Roth at the Ritz Paris; Antonio Guida at Il Pellicano; plus seasons with Nino Di Costanzo at Miramare e Castello, the Badrutt’s Palace in St. Moritz and Il Giardino at Rome Cavalieri.
In 2009 he helped open Il Riccio – Sea Lounge & Beach Club near the Blue Grotto. Two years later Capri Palace entrusted him with fine-dining flagship L’Olivo, which under his hand has retained two Michelin stars since 2011—the island’s only two-star table.
Since 2010 he has also helmed Ristorante Capri in Zermatt, keeping its Swiss star, and has guided Il Riccio expansions to Bodrum and Marmaris. Appointed Executive Culinary Chef for Capri Palace Jumeirah in 2022, he curates signature events such as “A Tale of Two Stars.”
His food melds Campanian tradition with contemporary technique: seasonal produce, daily Adriatic catch and direct-supply Mediterranean ingredients. Iconic dishes—Scorpion-fish and crustacean ragù Eliche, Sea-urchin and Sfusato lemon linguine, the dessert “Capri in One Bite”—translate sea, citrus and island herbs into elegant, light compositions.
“Innovation and memory can coexist when you listen to the land,” he says. Research spans vegetable fermentations, blue-fish extractions and ancient Campanian grains to make Southern cuisine more sustainable and reproducible. As a Euro-Toques educator he leads masterclasses on “high-end Mediterranean cuisine and undervalued fish cuts” worldwide.
