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Vincenzo Guarino
About
Contatti
philosophy
piatti
worldwide

Nonna Clara, I'll help you!

I was born in Vico Equense in the Bay of Naples and grew up in the village of Torre del Greco on the slopes of Vesuvius. Sunday lunch was especially important in my family, not only for the food but also for sharing and savouring the moment with loved ones.

Nonna Clara would start early on Sunday mornings. I would awake to an unforgettable riot of scents and aromas. Nonna, I'll help you."

That’s how I was drawn to the stove. And I haven’t stopped since.

Pomodoro
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What do you want to do when you grow up?

Through Nonna Clara's rituals, I discovered passion and discipline; I loved cooking and it thrilled me.

"Watch out, it’s a life of sacrifice" I was told.

In the end, passion drove me and in 1998 I finished my studies at the Roccaraso Hotel Institute and I finally started the career that I love.

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Around Europe

When they say that passion takes you far, I can't help but smile, because that’s exactly how it was for me.

The desire to learn led me around Europe and I had the privilege of learning from top rated chefs in luxury hotels in Switzerland, France and Germany.

carota
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Chicco d'oro Award

Shortly after I became Executive Chef at the ‘Relais and Chateaux Bellevue Syrene’ in Sorrento. During that time, the desire to experiment and take on new challenges was boundless, and my enthusiasm outweighed any exhaustion. I participated in various important national competitions and in 2008 I won first prize at the Chicco d'Oro Awards.

The first of many unforgettable achievements.

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First Michelin Star

I gained my first Michelin Star in 2009 when I was Executive Chef at ‘I Salotti’ restaurant, Hotel ‘Il Patriarca’ in Chiusi. Your first star is like your first love, you never forget it; it drives your motivation to keep on improving, experimenting, discovering.

Later in 2012 and 2016 I was awarded two further stars: the first, in Campania, when I was Executive Chef at ‘L'Accanto’ restaurant, ’Grand Hotel Angiolieri’ in Vico Equense, the second in Tuscany while I was Head Chef of ‘Il Pievano’ restaurant at Spaltenna Castle.

frullatore
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The Journey Continues

Passion keeps you alert, overrides fatigue, stimulates new ideas and inspirations. You can't stay still for long; you move with your body but your mind races even more.
I have been Executive Chef at the ‘L'Aria’ restaurant, Hotel Mandarin Oriental, Lake Como since 2019. Just a few months after opening, the restaurant gained its first Michelin star.

Vincenzo Guarino
Vincenzo Guarino
My Journey Awards My book

The mind is the custodian of memories and experiences.

When emotions come into the creative process, scents, flavours and sensations are revealed in their essence.

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Hidden subtleties, precious blends and new flavours are discovered. That is how cuisine becomes a language, able to tell stories, places, moments.

After all, inspiration is the synthesis of experiences you have lived, tasted, breathed.

My cuisine knows no bounds of space and time, it is open to all possibility; memories, traditions and recollections tied to my heritage come together in harmony with the most exotic and innovative hints, that come from the places I visit.


What does cuisine represent to me?

A continuous journey of discovery, a magic that takes shape, a passion that is never satiated.

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WordlWide Guarino

Since 2015 I have participated in numerous events both in Italy and abroad. Charity events, sponsorships and opening new facilities.

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