As a third generation chef, Chef Antonio Giliberti has always been surrounded by culinary spark. His grandfather and father were chefs and then later grocery store owners in the lush town of Mola di Bari (in the Pulgia region of Italy). These roots are evident in Chef Antonio innate fascination with the study and science of the culinary arts. 

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The Pulgia region of Italy provided all the study materials Chef needed growing up. Being on the waters of the Adriatic Sea, the region is known for it’s seafood dishes and being the number one supplier of fresh produce for all of Italy. These seaside influences are still among Chef’s favorite types of dishes to prepare today.

 

Chef studied 5 years in Castellana Grotte while cheffing in the nearby luxury tourism industry. Once he completed his degree, Chef took his first job in the global capital of  fashion, Milan. Working under the world famous Trussardi brand at Il Ristorante Trussardi alla Scala, Chef put his education to action producing meals for opera attendees and the elite of Italy. After his time there, Chef cooked and traveled throughout Europe before deciding to relocate to California in 2017 due to its seemingly endless abundance of fresh, local ingredients.