ABOUT ME

My name is Antonio - chef and culinary consultant with international experience across various segments of gastronomy.

 

I hold a Bachelor's degree in Applied Food and Nutrition from University College Birmingham, one of the world’s leading universities in culinary arts and food sciences. There I gained a deep understanding of food - its structure, function, and the balance between nutrition and creativity - which continues to shape my professional approach today.

 

I built my career working in some of the UK’s most renowned restaurant groups, including Jamie Oliver Restaurants, The Ivy, Simpson’s, and Tattu Restaurants, where I refined my craft in fast-paced, high-standard kitchen environments. Later, in Austria, I worked as a Sous Chef at the five-star SO/ Vienna Hotel and in premium in-flight food production, gaining valuable experience in precision, organisation, and large-scale culinary systems.

 

Currently, I work full-time for one of the world’s leading global FMCG companies, where I focus on bridging nutritional science with consumer-driven food innovation. In my private life my travels are a key source of inspiration — exploring different cuisines, ingredients, and techniques allows me to continuously evolve and bring new perspectives to my cooking.

Throughout my journey, I’ve been consistently driven by two things: a deep interest in the science behind what we eat, and a lifelong love for creating delicious, thoughtful meals.

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