Chef Leonardo Di Clemente, born in 1966, began his journey in the world of cooking at a young age, working as a kitchen assistant. Due to his great passion for food and cooking, he decided to pursue a career as a professional chef, studying at one of the best hospitality schools in the country. During his studies, he developed a particular attention for seafood, appreciating its delicacy and versatility in the kitchen. He had the opportunity to work with some highly experienced chefs, learning techniques and secrets to prepare fish dishes at their best. In the following years, he worked in various seafood restaurants, gaining more experience and developing his own vision of cooking. He had the opportunity to work in different contexts, from traditional to fusion cuisine, always with a special attention to the quality of ingredients and the balance of flavors.

His passion for wine led him to study to become a sommelier, deepening his knowledge of the different Italian and foreign wine regions, and experimenting with pairing wines with the seafood dishes in his restaurant. Thanks to this experience, he is able to recommend the best bottles to accompany the dishes of his cuisine, creating a complete gastronomic experience. In addition to his experience in the kitchen, the chef has traveled extensively, visiting the best trattorias and restaurants in Italy and abroad to discover new trends and inspirations. He learned to work with new ingredients and to experiment with new techniques, but always maintained a strong connection with Italian and Mediterranean culinary traditions. Today, the chef is the head chef of his seafood restaurant, where he continues to experiment and innovate, offering customers an unforgettable culinary experience. His passion for food and wine is reflected in every dish and every glass, creating a unique and memorable experience for all his customers.