Born in 1988 with Campanian roots and raised in Piedmont, Giuseppe Auricchio settled in Liguria. Founder of Machettö in Pietra Ligure, he honed his culinary style through international experiences, interpreting local ingredients with creativity and authenticity .
Giuseppe Auricchio was born in 1988 into a family of Campanian origin and spent his childhood in Piedmont. At the age of 16, he moved to Liguria to follow his uncle—a chef and restaurateur—who became his first mentor .
After completing his culinary studies, he began a dynamic training journey, participating in courses, apprenticeships, and mentorships with internationally renowned chefs. In Poland, he worked at Atelier Amaro under Wojciech Modest Amaro, gaining a new vision of contemporary cuisine. In Italy, he refined his technique with Claudio Sadler in Milan—absorbing a sense of structured elegance—and with Enrico Crippa in Alba, deepening his sensitivity to ingredient quality and plant-based cuisine.
He currently leads the Machettö project in Pietra Ligure—a collaboration with Dominika Bekasiak. Through it, he interprets Ligurian ingredients with passion and precision, working closely with small-scale producers to deliver bold yet respectful cuisine rooted in local identity.
