Part of Relais & Chateaux’s exclusive collection of Grand Chefs, Nino di Costanzo is at the centre of all three of the restaurants at world-renowned five-star resort Terme Manzi Hotel in Naples, Italy, including its signature restaurant, Il Mosaico.
Nino graduated with a chef diploma from Ischia School for Culinary Arts and Hotel Management and immediately went on to work in some of the most renowned hotels in Italy and abroad, including the Four Seasons in Los Angeles and the Eden in Rome.
Followed by a stint in Canada, United States, Belgium, Great Britain, Spain and Switzerland where he collaborated with international masters of the kitchen in restaurants such as Arzak in Spain, Gualtiero Marchesi and Arnolfo in di Colle Val d’Elsa, Nino was headhunted by the Polito family in 2006 who were in the process of refurbishing Terme Manzi Hotel and wanted Nino to be part of their venture.
Nino’s cuisine is simple and simultaneously refined. A sense of purity and simplicity remains at the heart of Nino’s ingredients and the methods of preparation which he employs, allowing him to maintain flavour, colour and substance in all his culinary creations, while turning each one into a masterpiece.
Describe your culinary philosophy in 5 words...
Study, research, devotion, dedication and passion
How did you feel when you were awarded your first Michelin star?
I felt even stronger sense of responsibility to my staff, but especially for guests who would start to come to the restaurant Il Mosaico with high expectations. My commitment and my passion not to disappoint these expectations today is even stronger.
What is your greatest inspiration?
The daily life, my family, my friends and my colleagues, everything that surrounds me and that I live every day, but especially my country and my origin.
What three things would you take to a desert island?
The woman of my life, a bottle of Giulio Ferrari 95 and great serenity.
- 2 Michelin Stars
Terme Manzi Hotel & Spa
Piazza Bagni, 4
80074 Casamicciola Terme
Isola d'Ischia (Na)
+39 081 994722