Born and bred in Naples, the heart of Southern Italy, Chef Antonio Capezzuto is devoted to the simplicity and authenticity of Neapolitan cuisine. Chef Antonio’s belly- and soul-warming dishes satisfy the most discerning palates (this includes your picky toddler). He learned his craft in his mother’s trattoria, amid steaming pots of ragu’ and the perfume of sautéed garlic.
Chef Antonio Capezzuto
In Chef Antonio's classic "casareccia" (homemade) cuisine, most dishes incorporate a single herb or spice to support the flavors inherent to their base: rosemary with arista di maiale (pork roast), basil with eggplant parmigiana, oregano on top of a pizza romana. Chef Antonio has more than twenty-five years of professional experience with Italian cooking and Italian wines, having worked as a chef and pizzaiolo in various Neapolitan restaurants and pizzerias. From 2003 to 2008 he was Executive Chef and Owner of Siloe’ WineBar in the historic center of Naples, where he began catering intimate dinner parties for locals and tourists alike. Chef Antonio moved to the Bay Area with his American wife and daughter in 2008. He immediately began catering and providing personal chef services to clients around the bay with his company Cucina Partenopea, named for the legend of Partenope, the beautiful siren symbol of La Bella Napoli.