The Chef

Salvatore Aprea begins, already in the early years of adolescence, to help his family in the restaurant up to the hotel diploma then, from that moment, his experience begins with the aim of improving his skills, learning new techniques, getting to know new ingredients  and to seek new approaches to cooking that materializes by moving up and down the nation, growing and improving in order to then be able to return to its origins and offer a different proposal from the traditional local cuisine, while respecting and enhancing the raw material of our land that has no equal  in the world. Returning to Capri in command of the family restaurant, he begins his path of research and innovation that marries the territory. From his curriculum we mention in particular the experience in Capri at the Olivo Restaurant of the Capri Palace with Oliver Glowing, in Rome at the De Russie Hotel with chef Nazzareno Menghini, at the multi-starred with Valentino Marcattilii at San Domenico in Imola and with Heinz Beck at the Castello di Fighine.