Giuseppe Iannotti: talent of the Southern Italian cuisine
- Italian 1 Star chef
- Restaurant based in Telese nearby Naples
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Brave and experimental cuisine but connected with Southern traditions
More 1 stars chefs here. Other Italian chefs here.
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Born in 1982, right from the start Giuseppe feels an attraction for the kitchen. But he decides to follow reason rather than his instinct. After attending the scientific lyceum he studies Computer Engineering (he needs to take a few exams before graduating). In the meantime, however, his passion for cooking returns and he decides to go school, this time catering school.
In 2007 he opens a small restaurant in nearby Castelvenere, also called Krèsios – one of the names given to Bacchus or Dionysus. A testimony of the important role that wine has inside and outside his restaurant. Soon it’s the turn of a shop selling gastronomic specialties he selects with obsessive attention (Krèsios Bottega, in Telese Terme) with an offer that has nothing to envy to the coolest shops in Rome and Milan.
In 2011 the two projects converge under the same roof, that of a farm just outside Telese which today hosts, together with the gourmet restaurant and the shop, a bistro and a few elegant rooms.
2013 is his magic year: he becomes a member of the JRE. On top, he conquers the title of Best young restaurateur according to Guida L’Espresso. Furthermore, the Premio Vent’anni given by San Pellegrino to an emerging protagonist of the Italian gastronomic scene during the IdentitĂ Milano 2013 congress. Finally, his first star in the 2014 Michelin Guide.
The restaurant
