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…
Kresios
Telese Terme,
82037 Benewent,
Italy
https://www.facebook.com/kresios/
https://www.instagram.com/kresios_world/
