Gioacchino Bonsignore
Faux chocolate tofu, warm haddock flakes with pink pepper, baby leeks in soya vinaigretteby Frédéric Bau
Shake & shock Grande Italia a Londra: il racconto di Agostino Perrone e Giorgio Bargiani, sulla vetta del World’s 50 Best Bar
from Brindisi, he has worked for many years on the Amalfi Coast, as maître at Rossellinis in Palazzo Avino. In 2014 he started working in London as restaurant manager at Hotel Baglioni, then he returned home with the same role at Borgo Egnazia, in Savelletri di Fasano. In 2014 the Guida di Identità Golose nominated him best restaurant manager of the year. He has worked and still works on many projects around the world