Bio
Antonio De Ieso was born and raised in Prato, a town close to Florence in Tuscany. Antonio has been around kitchens for over 16 years. He started to work at the young age of 13 when he begun to grow his culinary passion.
After he graduated at the Culinary Institute of Florence, Antonio started his carrier going around Italy and Europe to learn new cultures and different ways of cooking.
Antonio arrived in New York in 2012 and he started working for the Maccioni’s family where he started as a Sous Chef at Osteria del Circo and subsequently, he got promoted to Executive Chef. Antonio has worked for the Maccioni’ s company for almost 3 years traveling between New York and the Caribbean. After the stimulating experience with the Maccioni’s family, Antonio worked for few other restaurants in New York to finally start a new journey as an Executive Chef at Caffe dei Fiori in the Upper East Side in the Spring of 2015. This opportunity gave him the freedom to fully express and explore his cooking style and he finally was able to show his concept of Italian modern cuisine.
After Caffe dei Fiori Antonio has started a collaboration with Gran Sasso a New Italian restaurant located in Williamsburg, Brooklyn.
Company - Restaurant: Gran Sasso
Location: Williamsburg - New York
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