Antonio Abbruzzino was born and raised in Andali, a small village near Catanzaro, the capital of Calabria, Italy. From an early age, his passion for cooking led him to enroll in a local hospitality institute, where he honed his skills before working in seaside restaurants along the Calabrian coast. His culinary journey soon took him across Italy and beyond, allowing him to absorb and catalog an extensive repertoire of flavors, aromas, and traditions from the diverse cultures of Europe, Asia, and the Americas.

Eventually, Antonio returned to his native land with his wife, Rosetta, bringing with him a wealth of global influences. At his eponymous restaurant in Catanzaro, he earned a reputation for his meticulous sourcing of the freshest fish, vegetables, and meats, crafting instinctive Mediterranean dishes that celebrate the purity of ingredients. His philosophy—rooted in hard work, creativity, and deep respect for local products—helped him earn a Michelin star in 2013, solidifying his status as a master of contemporary Italian cuisine.

Family is at the heart of Antonio’s culinary world. His son, Luca, has been a constant source of inspiration, innovation, and collaboration, while Rosetta expertly manages the restaurant’s front of house and wine selection. Under Antonio’s mentorship and fatherly guidance, Luca has carved his own path, earning a Michelin star for his latest culinary endeavor, Abbruzzino Oltre. Together, they continue to push the boundaries of Italian gastronomy while staying true to their roots.

Luca Abbruzzino, born in 1989, began his culinary journey in his family’s renowned restaurant, Abbruzzino, awarded a Michelin star since 2013. It was alongside his father Antonio – his greatest mentor – that he nurtured a passion for cooking rooted in family tradition and Calabrian culture.

Over the years, Luca sharpened his skills in some of the world’s most acclaimed kitchens, including Piazza Duomo, Osteria del Povero Diavolo, Uliassi, Torre del Saracino, Jean-François Piège in Paris, Michel Bras Toya Japon, and Le Grand Restaurant.

In 2013, at just 23 years old, he took over the family restaurant, successfully retaining its Michelin star. In 2015, he was named Best Young Chef in Italy for 2016 by L’Espresso guide.

His culinary talent gained international recognition in 2017, when the New York Times featured his restaurant among the 52 Places to Go in the World.

In 2023, Luca opened “Abbruzzino Oltre” in Lamezia Terme — a personal and forward-thinking project where he fully expresses his culinary vision. “Oltre” (meaning “beyond”) is more than a name: it’s a declaration of intent, aiming to go beyond conventions, beyond the boundaries of tradition, to tell the story of Calabria in a contemporary and authentic way.e

Today, Luca Abbruzzino stands as one of the leading figures in the new Southern Italian cuisine. With instinct, elegance, and strong roots, his cuisine offers a sensory and emotional journey through the flavors of his homeland.