Vincenzo Guarino was born in Vico Equense, a small town near Naples, 37 years ago. He fell in love with the culinary arts at a very young age, and by 14 he realized what he wanted to be as a grown-up: a chef. He attended culinary school in Roccaraso and later honed his skills working for the most important Italian and foreign chefs.
During his career he worked in many Michelin-starred restaurants, both in Italy and abroad, alongside chefs such as Fredy Girardet in Lausanne, Andre’ Jaeger in Zurich, in Capri, Peter Wiss in Gstaad and Nazzareno Menghini in Rome. He was then hired as chef de cuisine at the Relais & Chateaux Bellevue Syrene in Sorrento.
He was awarded his first Michelin star in 2009, while working as executive chef of the restaurant I salotti, housed in the hotel Il Patriarca in Tuscany. He was reconfirmed a Michelin star after he started working at the Grand Hotel Angiolieri’s restaurant, L’Accanto, in his home town ofVico Equense, in 2012.
Describe you culinary philosophy in four words
Striving to do what I do and what I believe in as best as I can
What is your greatest inspiration?
Communicating through colors, aromas and flavors.
If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?
Most definitely Alinea, in Chicago.
What three things would you take to a desert island?
Water, fishing rod, matches.
- 1 Michelin star |L’Accanto
- 2 Gambero rosso forks
- 1 L’Espresso guide hat
- 2008 Chicco d’oro
Grand Hotel Angiolieri
Via Santa Maria Vecchia, 2
80066 Seiano di Vico Equense (NA)