Chef Angelo's culinary roots trace back to his early childhood, as he was born into a family of Italian olive oil and wine producers. His background has influenced Angelo's desire to include only the freshest ingredients in his menu selections. He was only fourteen years old when he was chosen for a summer job at the restaurant Faraglioni, located on Capri, the island know for its mouthwatering Mediterranean cuisine. There he learned tricks of the trade from the best chefs of Northern Italy, France and Switzerland.

Angelo's passion and enthusiasm for his restaurants and Italian cuisine have earned him two long-running successful dining establishments with superlative reputations in an industry that is notoriously fickle in its tastes. "The first thought I have in the morning is about how I am going to make my restaurant better," says Chef Angelo.