Originally from Vietri di Potenza, Onofrio Pagnotto began traveling at age 16 and developed a minimalist and sustainable culinary style. In 2021, he became sous-chef at I Tenerumi at Therasia Resort, before taking the helm of Il Cappero, which earned both a Michelin Star and Green Star in 2025 .
Born in 1998 in Vietri di Potenza, a small town in the Basilicata region of southern Italy, Onofrio Pagnotto embarked on a culinary journey marked by precision and research. At just 16 years old, he began traveling and gaining experience at renowned establishments such as Forte Village in Sardinia, the famed NOMA in Copenhagen, Azurmendi by Eneko Atxa in Spain, and SUM in Catania.
In 2021, he joined I Tenerumi—the 100% plant-based fine dining restaurant at Therasia Resort Sea & Spa—as sous-chef under Davide Guidara. Together, they shaped a cuisine rooted in vegetal purity, minimalism, and bold, concentrated flavors. During this period, the restaurant was awarded both a Michelin Star and the Michelin Green Star for sustainability—a pivotal moment in Pagnotto’s career.
In 2024, Pagnotto was appointed head chef of Il Cappero, the Michelin-starred fine dining restaurant also located within Therasia Resort. He succeeded chef Giuseppe Busio. His philosophy centers on sustainability, single-protein (or bi-ingredient) compositions, collaboration with local producers and fishermen, and a commitment to environmentally conscious practices.
In 2025, Il Cappero maintained its Michelin Star and earned its first Green Star under Pagnotto’s leadership, confirming his ethical and ingredient-focused approach.
