credits: Brambilla - Serrani
via Santa Chiara 4a 000186 Roma +39 06 8780 7070
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.
by
born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. twitter @gabrielezanatt instagram @gabrielezanatt
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Pizza with Potatoes, guanciale and fennel seeds by Francesco Apreda at Divinity in Rome (photo Alberto Blasetti)
On the stage built in the middle of Open Colonna in Rome, a photo with all the winners of the second edition of TheFork Restaurants Awards
The protagonists of "Contaminazioni", Fusions, at Identità Milano, in Sala Blu 2, on Saturday 23rd March 2019. Top row, left to right: Jeremy Chan, José del Castillo and Antonia Klugmann. Middle row: Simon Press, Matias Perdomo and Roy Caceres. Bottom row: Yoji Tokuyoshi, Francesco Apreda and Mariano Guardianelli