In 1984, he opened La Madonnina del Pescatore, a luxury restaurant nestled in the picturesque Marche region. Partnering with his wife Mariella Organi, sommelier and director of the restaurant, he has crafted a culinary legacy deeply rooted in creativity and tradition. In 2000, Cedroni expanded his vision by opening Clandestino Susci Bar in Portonovo, redefining raw seafood with his signature Italian “susci.” His passion for experimentation led to the creation of Anikò in 2003, the world’s first fish charcuterie, and Officina, a laboratory producing artisanal fish preserves, jams, and sauces.

Cedroni is also a prolific author, publishing several books that explore his culinary philosophy and evolution. His works include Sushi & Susci (2001), Martini Solids (2002), and Cedroni – The Creative Mind that Changed Italian Cuisine (2019).In recent years, Cedroni launched „The Tunnel,” a research and development lab, and initiated the „sea garden” project near his restaurant, blending sustainability with culinary innovation. Through his work, Cedroni continues to push the boundaries of Italian cuisine, blending tradition with cutting-edge creativity.