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LUCA VACCARO

Luca Vaccaro, Calabrian, born in 1986. He grew up in Rome and enrolled in Tor Carbone hotel school, after graduating he entered the international cooking school of the Alma. After completing his studies, he worked with Gualtiero Marchesi for some time and then moved to France where he attended a course held by Alain Ducasse, who offered him a job for six months in his restaurant. In 2016, after a brief work experience in Luxembourg for Favaro, he moved to Alsace where he managed to get a Michelin star in just over two years and the A Tavola restaurant was named the best restaurant in Alsace. His desire to grow and to find new challenges therefore led him at the beginning of 2019 to Misano Adriatico, at the Moi restaurant, where thanks to a great job the mention in the 2019 Michelin Guide is confirmed. Guests who come to discover his cuisine will find always an emotion hidden in every dish. From the elegance that comes from attention to detail, respect for raw materials, without ever forgetting the origins and contaminations acquired from his experiences. His cuisine derives from the great Mediterranean tradition, from regions such as Calabria, Puglia and Campania, and evolves with the techniques learned around Europe. The chef states:

LUCA VACCARO

Luca Vaccaro, Calabrian, born in 1986. He grew up in Rome and enrolled in Tor Carbone hotel school, after graduating he entered the international cooking school of the Alma. After completing his studies, he worked with Gualtiero Marchesi for some time and then moved to France where he attended a course held by Alain Ducasse, who offered him a job for six months in his restaurant. In 2016, after a brief work experience in Luxembourg for Favaro, he moved to Alsace where he managed to get a Michelin star in just over two years and the A Tavola restaurant was named the best restaurant in Alsace. His desire to grow and to find new challenges therefore led him at the beginning of 2019 to Misano Adriatico, at the Moi restaurant, where thanks to a great job the mention in the 2019 Michelin Guide is confirmed. Guests who come to discover his cuisine will find always an emotion hidden in every dish. From the elegance that comes from attention to detail, respect for raw materials, without ever forgetting the origins and contaminations acquired from his experiences. His cuisine derives from the great Mediterranean tradition, from regions such as Calabria, Puglia and Campania, and evolves with the techniques learned around Europe. The chef states:

CALIPSO FISHBAR

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