The Best Chef: Can you tell us about your origins and where you grew up?
Antonio Arcieri: I was born in Calabria, in the city of Lamezia Terme, in the 1980s. But before I even turned one year old, my father moved us to the north of Italy because of the economic crisis. We ended up in a small village by Lake Maggiore, near the Swiss border, called Germignaga. So yes, I’m Calabrian by origin, but I grew up in this small northern village — and it’s important to mention both parts, both sides of my story.
I became interested in cooking when I was around 12. I remember reading an article in the newspaper — it was about a chef, and the headline said something like, “A chef who earns like a football player.” My dream at the time was to be a football player, so just seeing the words “chef” and “footballer” together made me curious. At 14, I started culinary school in Baveno, and on weekends I worked in a pizzeria in Germignaga. That’s when I really fell in love with the kitchen.
The Best Chef: What sparked your interest in modern or avant-garde cooking?
Antonio Arcieri: During my studies, I came across an article that mentioned Ferran Adrià and elBulli — and something called cocina molecular. I had no idea what that meant, but it sounded mysterious and exciting. I started researching and, through the owner of the pizzeria — who happened to know a journalist in Spain — I got an internship at Miramar with Paco Pérez, one of Ferran’s alumni.
Paco welcomed me — he gave me a room to stay in, even some money to survive. I arrived in 2007. I didn’t speak Spanish, I didn’t understand much, I was like a pollito — a little chick. But I stayed, and I grew. One year, then another, and another. I went through every section: fish, meat, rice, pastry, cold dishes. I was never the head chef there, and at the time that frustrated me. But now I understand — it was the best thing. I learned everything.
Later, I had my first experience as a head chef when Paco gave me a project in another village. I was 30. It was a good time, but I always believed a chef truly becomes ready closer to 40. I still wanted to grow. I was thinking about Asia — China or Japan — something far from Italy or Spain. And then life surprised me. Paco told me he was opening a restaurant in Poland. I had no idea what to expect, but I said yes. I arrived in Gdańsk in 2019, knowing nothing about the culture, the climate — nothing. And now, six years later, I feel it’s my place.
The Best Chef: What is the concept behind your current cuisine in Poland?
Antonio Arcieri: People ask me, “What kind of food do you do?” And I say: Mediterranean cuisine, influenced by Poland. Because in the end, the local terroir always speaks the loudest. At first, we were very close to the Mediterranean style — lots of seafood, very modern. But slowly, Polish nature started to influence us. My roots, too, started to speak louder.
We use modern techniques, avant-garde ideas, but we also like to provoke a little — for example, serving an oyster with barszcz. That’s like pineapple on pizza for an Italian! But sometimes it’s fun to challenge expectations. We always keep Paco Pérez and Miramar as our biggest inspirations. That will never change.
For me, cooking is a way to express myself. When you stop caring about the awards and rankings, and just cook from the heart, that’s when you truly feel free. I can bring Calabria to the plate without being there. I can feel the Costa Brava wind without leaving Poland. It’s about memory, emotion, and sharing. The kitchen is my way to speak — to tell stories, to connect.
Instagram: @antonio_arcieri_chef @arco.pacoperez
Restaurant website: https://www.oliviastar.pl/restauracje/arco-by-paco-perez/
Restaurant Address: aleja Grunwaldzka 472 C, 80-309 Gdańsk, Poland
