Originally from Bitonto, Fabio Cappiello is the head chef of Vespasia in Norcia, where he has maintained the MICHELIN star and earned the Green Star for Sustainability. His cuisine celebrates the Umbrian landscape through technical precision, seasonality, and a strong commitment to reducing food waste.
Born in Bitonto (Bari) on June 26, 1991, Fabio Cappiello graduated from the Molfetta Hospitality Institute in 2009/2010. From an early age, he showed a passion for cooking, taking his first steps in local restaurants in his hometown, where he developed his respect for ingredients and the foundations of his craft.
In 2010, he joined the Bianconi Ospitalità Group in Norcia, one of the most prominent names in Umbrian hospitality, quickly standing out for his skill, dedication, and team spirit.
A turning point came in 2017, when he became part of chef Valentino Palmisano’s brigade at Ristorante Vespasia, first as Junior Sous Chef, and later, from 2019, as Sous Chef.
In 2021, Cappiello was appointed Head Chef of Vespasia, the fine dining restaurant within Palazzo Seneca, confirming the restaurant’s MICHELIN star and shaping a culinary vision centered on territory, ethics, and sustainability.
His philosophy enhances the agricultural heritage of Umbria through short supply chains, seasonal ingredients, and a meticulous approach to food waste reduction.
In 2023, Vespasia was awarded the MICHELIN Green Star, recognizing its commitment to sustainability — an honor reconfirmed in 2024.
Today, Fabio Cappiello represents one of the most authentic and forward-thinking voices of Italy’s new generation of chefs, combining deep regional identity with contemporary awareness.
