Born to Calabrese parents in France in 1968, Chef Genovese's love for his roots has stayed with him throughout his professional career. His story begins in France, where his culinary education was based. After joining l'Ecole Hoteliére de Nice, he works in a number of star-rated French restaurants (in Monaco, Marseille and Nice). His connection with Italy eventually brings him to the Enoteca Pinchiorri*** in Florence.
Its journey then continues to Asia, more specifically to Japan, Malaysia and Thailand. He then returns to Italy to Rossellinis, the restaurant of the Hotel Palazzo Sasso in the town of Ravello, where he earned his first Michelin star. Finally, he makes his way to the capital, where in 2003 his circus took shape: Il Pagliaccio. Like a traveling circus that embraces the world in a fusion of flavors and aromas, Il Pagliaccio's menu radiates a lifetime of creativity and experience, and the chef's "tightrope walker" can balance them out.
Mediterranean roots. A cuisine that encompasses its origins, spanning France and Italy, further enriched by its worldwide experience. East Asia continues to inspire the chef and distinguish his clean, elegant and instantly recognizable culinary creations. Reaching the pinnacle of his artistic maturity, Anthony Genovese entered a full circle by returning to his roots and purging himself of the superficial. It's a return to the simplicity that has become his trademark.