Salvatore Gargiulo, excellent chef who comes from Neapolis, born in 1982 into a chef family.
He got the passion for cooking like an art from his father and it comes spontaneously during the youth as the first big love.
Immediately he works in Starred Gourmet Restaurant and in Luxury Hotel-Restaurant as LHW and Relais & Chateaux, at the Sirenuse Hotel in the Amalfi Coast, Caesar and Augustus Hotel in Capri and the Royal and Golf Hotel in Courmayeur.
He decides to improve his experience of international cooking abroad, working in France and England.
His motto is: "The best way to learn is by example" and indeed Salvatore Gargiulo specialized by the example of the most important Chef in the international culinary panorama, first of all Gualtiero Marchesi, with which he works 4 years long from 2007 to 2010 at his famous "Hostaria dell'Orso" in Rome.
He teaches cooking and storage by vaacum-seal innovative techniques and collaborates with "Gambero Rosso" in Rome
After his first landing in Tuscany in 2011 at the Castello di Velona in the Brunello Wine Land, he settles in Bolgheri of the poet Carducci, near the sea, that for him is an emotional heritage.
His passion for the apnea fishing and the love of cooking, are the same of Eddy Di Nardo, holder of the Restaurant and Winehouse Miramare, that today Salvatore Gargiulo is steering.
"The best way to learn is by example"