Vincenzo Guarino | About EN

Since
Childhood

I was born in Vico Equense, a town in the province of Naples, on April 4, 1977. From an early age, thanks to the affectionate teachings of my grandmother, I developed a deep connection with Mediterranean cuisine. By the age of 14, my passion for gastronomy was already strong and clear, leading me to decide to turn it into my profession. I enrolled at the State Vocational Institute for Hospitality and Catering Services in Roccaraso, in the province of L’Aquila, where I graduated in 1998.

My training continued with internships in renowned cities such as Lausanne, Zurich, Naples, and Milan, working alongside nationally and internationally acclaimed Michelin-starred chefs such as Fredy Girardet, André Jaeger, and Davide Oldani. Determined to refine my skills and master the best culinary techniques, I attended various specialized courses, including pastry-making (low-calorie desserts, panettone, pandoro, and chocolates), risottos, and finger foods.

A Continuous Discovery,
a Magic Taking Shape

During the early stages of my career, I worked as a Commis Chef and later as a Junior Chef in various Michelin-starred restaurants in Italy and abroad, collaborating with renowned chefs such as Gualtiero Marchesi in Capri, Peter Wiss in Gstaad, and Nazzareno Menghini in Rome. These experiences paved the way for me to become Executive Chef at the Relais Chateaux & Bellevue Syrene in Sorrento.

Over time, I continued to enhance my skills by participating in prestigious national competitions, including the Gualtiero Marchesi Award (Milan, 2003), Alma Viva Special Barilla,

The Golden Talent Award (Colorno, 2007), and the Chicco d’Oro Award (Verona, 2008), where I won first prize for the best risotto.

In 2009, I earned my first Michelin star as Executive Chef at the restaurant I Salotti within the Hotel Patriarca in Chiusi, Siena. Subsequently, from 2012 to 2015, I held the position of Michelin-starred Executive Chef at L’Accanto restaurant at the Grand Hotel Angiolieri in Vico Equense.

In 2016, I embarked on a new adventure at Il Pievano restaurant, located within the Castello di Spaltenna in Siena, where I achieved the third Michelin star of my career.

In 2019, I joined L’ARIA restaurant at the Mandarin Oriental on Lake Como, where, after just seven months, I earned another Michelin star.

From January 2021 to 2024, I served as Executive Chef and F&B Manager at Castello di Postignano, a charming relais located in the picturesque Valnerina region of Umbria. Alongside my culinary ventures, I offered customized consultancy services for restaurants, hotels, and hospitality venues, leveraging my extensive experience to develop creative menus, optimize kitchen processes, and train staff, ensuring an exceptional standard of culinary excellence.

services

Around the
World

Since 2015, I have participated in numerous events both in Italy and abroad, including charity events, product sponsorships, and the openings of new establishments.