Francesco Apreda

Born in Naples in 1974, Apreda got passionate about cooking when he was only 14. Having graduated from catering school in Formia (Latina), at 19 he started working at Hotel Hassler in Rome as commis and then as chef de partie. However, he also wished to get some experience abroad: in London at Le Gavroche, at Ibla and then at Green Olive as chef. Five years later, theHassler family called him back: he became the chef at Cicerone inside the Imperial hotel in Tokyo.

In 2003, back in Rome, he worked first as the executive chef of the restaurant in Trinità dei Monti, then at Salone and then at Palazzetto. Now, with the Michelin star received in 2009, he's the established chef at Imàgo inside Hotel Hassler and a consultant for two establishments in India: Vetro in Mumbai and Travertino in New Delhi, both owned by the Oberoi group. All this thanks to a traditional yet personally creative style, especially when it comes to cooking and assembly techniques.