Giuseppe Iannotti – born in 1982. He went to a science high school and studied computer engineering at university. In 2007, he opened a restaurant in Castelvenere (dropping out of university to follow his passion, just 5 exams to his degree), calling it “Krèsios”. Soon after, he also opened a shop (Krèsios Bottega, in Telese Terme) to sell gourmet specialities selected with meticulous care.
In 2011, he merged the two businesses under a single roof, a farmhouse owned by his family just outside Telese, in which he now has a gourmet restaurant and a number of elegant rooms, today’s Krèsios. A chef by attitude who risked becoming an engineer, like a crazy algorithm that’s shaken up the results. Extreme freedom of expression is what drives him, along with cultural contaminations. A bit like a trawler, he gathers up what the sea of life offers, but then makes his choices, bringing together what instinct whispers loudly in his ear. He captures, studies, elaborates and thinks, thinks, thinks…