Antonio Ziantoni grew up in a small town in the Roman countryside, where his passion for Italian cuisine began. He furthered his culinary knowledge at the ALMA culinary school, before traveling the world to explore international gastronomy. His journey took him to North Africa, China, and Australia, where he worked with renowned chefs such as Georges Blanc and Gordon Ramsay.

Returning to Rome, Antonio refined his skills under the mentorship of Anthony Genovese at Il Pagliaccio. His time in France significantly influenced his mastery of classical techniques, shaping his unique cooking style.

In 2018, Antonio opened Zia, a restaurant where he focuses entirely on the quality of raw materials. At Zia, there are no constraints other than the pursuit of the finest ingredients and authentic flavors. Antonio’s approach to Italian cuisine is rooted in respect for quality, with each dish reflecting a deep commitment to taste and tradition.