Anthony Genovese

Anthony Genovese
Rome Italy
Il Pagliaccio

Anthony Genovese


My origins are deeply rooted in the southern region of Italy called Calabria. The passion for cooking has always been inside me, with the same strength and intensity.

The beginning of my life is in France, as well as my first culinary education. After attending the Ecole Hoteliére de Nice, I work in different French starred restaurants (in Monaco, Marsille e Nice), the bond with my homeland brings me to make my first important professional experience in Italy at Enoteca Pinchiorri*** in Florence. But then, as a young chef, I travel around Europe and to Asia, where I discover another side of myself and my cuisine.

It is the connection that I feel with the oriental cuisine that allows me to define my culinary personality, in a way that has always characterized me. Japan and Malesia before going back to Italy in 1997 at the restaurant Rossellinis* in the Hotel Palazzo Sasso, in Ravello. Here I gain my first Michelin Star. Institutional basis, firmly rooted in tradition, combined with creative, international and personal combinations and ingredients. And a religious respect for high quality raw materials.

The turning point is in 2003: together with my friend and colleague Marion Lichtle, I decide to open a new restaurant in Rome, a special place inspired by the atmospheres of my journeys, both in the furniture and in the cuisine. My adventure in the capital city has been going on for more than 10 years now, always researching for novelties, ideas that at the same time can surprise and impress the lucky guests of Il Pagliaccio**.

The most moving culinary experience I have was my first time in Japan, during my experience with Pinchiorri.

Apart from the professionalism in that establishment, the presentation and culinary care that I experienced within that culture definitely left a mark on me.

Anthony Genovese Anthony Genovese Anthony Genovese

2018 Michelin - 2 stars
2018 Gambero Rosso - 90 points and 3 forks
2018 L’Espresso – 4 hats.

coming soon