Carmine Amarante, Executive Chef at Ca’ di Dio, blends technique, creativity, and passion in his kitchen. With a contemporary and sensitive approach, Carmine brings a vision shaped by gastronomic connections and memorable dishes.
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As the head of the hotel’s entire culinary offering, he creates authentic experiences where cuisine becomes a story, an emotion, and a meeting point.
His journey through prestigious settings, both in Italy and abroad—under the guidance of multi-starred chef Heinz Beck and later as head of the Armani Ristorante in Tokyo—has shaped a personal style that balances precision and inspiration.
His culinary philosophy is rooted in refined simplicity.
The ingredient is the true protagonist, enhanced through contemporary techniques that highlight its flavor, form, and texture.
Each of his creations is a harmony of aesthetics and substance, where technique and ingredients merge into balanced sensory experiences, drawing from Italian roots and an international outlook.
In 2022, he was recognized as “Chef of the Year” by Gambero Rosso for his work in Tokyo.