Born in France, his culinary education also began there, studying at the École Hôtelière de Nice before gaining experience in some of the country’s most prestigious restaurants in Monaco, Marseille, and Nice. His connection to Italy later brought him to Florence, where he refined his craft at Enoteca Pinchiorri.His curiosity for the East led him to Japan and Malaysia, experiences that deeply influenced his culinary identity and continue to inspire his creations today.

In 1997, he returned to Italy as Executive Chef at the Rossellinis Restaurant in Ravello, where his talent earned him early acclaim. Anthony’s cuisine is defined by a balance between strong traditional roots and creative, international influences, always guided by respect for the finest ingredients. In 2003, alongside his business partner Marion Lichtle, he opened Il Pagliaccio in Rome—a restaurant that reflects his travels, creativity, and vision.

Over the years, Chef Genovese has become a highly respected figure in both Italian and international gastronomy, participating in renowned events such as Identità Golose, Taste of Roma, and the Italian Cuisine World Summit in Dubai.