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EMANUELE PETROSINO

Young Michelin Chef 2019 with a unique and unmistakable style.
Passionate about cooking since always, with a path of growth that brought him to the most important international cuisines.
The obsession with perfection pushes him to seek ever new flavors, surprising the palate and involving all the senses.

Beauty and Vanguard

Emanuele Petrosino was born in Aprilia, in the province of Latina, on December, 6th 1986.

From a young age he cultivated his passion for cooking, first by learning the culinary secrets of his family and then choosing the profession of chef with assignments of increasing responsibility. His education is perfected with long internships at the court of great chefs, first of all experiences in multi-starred restaurants at the La Rochelle Coutanceau (F) and at the Piazza Duomo in Alba (CN).

In 2012 he became for the first time Sous-Chef at the star-studded Taverna Estia in Brusciano (NA) for a year, and later, still as a second chef, he arrived at I Portici Restaurant in Bologna, where he studied and experimented Emilian culinary traditions for two years. He dedicates his talent to the two Michelin-starred Danì Maison in Ischia (NA) with the maestro Nino Di Costanzo, with whom he further perfects the cooking techniques and acquires great rigor in the use of raw materials. Characteristics that have launched him towards the return to the I Portici Restaurant, to fill the most prestigious position of Executive Chef.

In 2019, Emanuele Petrosino confirmed the Michelin Star and was awarded as Young Michelin Chef 2019.

The chef combine an innate creativity with a first-rate technique, combined with a deep knowledge of the ingredients. His dishes are palettes of flavors, modern and irresistible. The balance created with his combinations enhances every single ingredient, but also allows to enjoy the incredible overall harmony. The latter is the result of the encounter between the freshness and liveliness of Mediterranean cuisine, and the solidity of traditional Emilian gastronomy.

The richness and sensory breadth of the composition are the distinctive features of his philosophy, which is based on a mix of research, technique and valorisation of raw materials.