Chef Antonio Bevilacqua

I spent my childhood with my maternal grandmother, from whom I learned the true taste of home food.

I studied at the hotel school in my city, where I graduated with 100/100 and from a young age I immediately aimed high going to work in St. Moritz for Badrutt's Palace; choice made to learn the basics of classic French and Italian cuisine, from which it all originates (at least in Europe).

I continued the journey in various Michelin starred restaurants and then stopped, for love, in the wonderful Tuscany, where I found the rustic and authentic flavors of the past; but this time revisited in a modern key.

I decided never to work in the same place because in my opinion cooking is a journey where taste and raw materials must be "tasted" in their homeland.

In recent years I have taken on the responsibility as chef of more than a few cuisine, always with excellent results. Now I am in Zurich, where I hope to make my culinary contribution to all my customers and to make them live the experience of eating.

Thank you