ANDREA MASSARI

Born in 1985 in San Benedetto del Tronto where he graduated as a cook. It is in his regione, the Marche, that he begins the professional career that will lead him to work with the masters of Italian kitchens such as Uliassi, his first experience in a Michelin star restaurant.
After a period abroad in Australia and Germany, he begins his Roman adventure with Angelo Troiani at Convivio, followed by All’Oro with Riccardo Di Giacinto before two years as chef at Bibere Bistrot, but his most significant experience is certainly that at Il Pagliaccio with Anthony Genovese who will later choose him to lead the Yugo brigade.

ANTHONY GENOVESE

Born to Italian parents in France, where he attends hotel school and immediately starts his career in Michelin star restaurants in Monaco, Marseille and Nice. His passion for the Orient allows him to create the style that has always characterized his culinary creations. He lives in Japan and Malaysia, before returning to Italy in 1997 at the Ristorante Rossellinis in Ravello. His his first Michelin star dates back to this time.
His adventure continues to this day, as he is always researching innovation and ideas that are capable of surprising and impressing themselves in the mind of diners at Il Pagliaccio, which in 2015 enters the prestigious Relais & Chateaux fellowship, an award that supports his second Michelin star.