His extensive travels across Italy, France, and Asia greatly shaped his deep understanding of gastronomy, refined further through collaborations with renowned culinary masters in prestigious restaurants such as Pierre Gagnaire in Paris, Enoteca Pinchiorri in Florence, and Don Alfonso in Sant’Agata sui Due Golfi on the Amalfi Coast.

He went on to work at La Terrazza of Hotel Eden in Rome, where he rose to the position of Chef de Cuisine. In 2002, Antonio was appointed Executive Chef at Il Pellicano in Porto Ercole, Tuscany. His leadership and creativity soon earned the restaurant widespread acclaim and positioned him among Italy’s most respected chefs.

After twelve years of excellence and innovation at Il Pellicano, Antonio embraced a new challenge in 2015 when he became Executive Chef at Seta, the fine dining restaurant at the Mandarin Oriental, Milan. There, he continues to express his elegant and contemporary approach to Italian cuisine, rooted in tradition yet defined by refined technique and artistry.