Giuseppe Iannotti is an Italian chef and culinary innovator from Campania, born in 1982. Largely self-taught, he initially studied computer engineering before choosing to pursue his passion for cooking, driven by curiosity, discipline, and a strong connection to his territory. In 2007, he founded Krèsios, a restaurant developed on his family’s land near Telese Terme, which became the cornerstone of his culinary philosophy rooted in local ingredients, research, and constant 

evolution. Known for his technical precision and experimental mindset, Iannotti quickly gained industry recognition, including awards celebrating him as one of Italy’s most promising young chefs and honoring his creativity and contribution to contemporary cuisine. Beyond Krèsios, he expanded his vision through several projects in Naples, including Luminist, Anthill, and 

177toledo, each offering a different interpretation of modern dining. He also established Iannotti Lab, a research and development space dedicated to experimentation, education, and mentoring the next generation of chefs. Iannotti’s work continues to shape Italian gastronomy through innovation, craftsmanship, and a deep respect for place.