Angelo Pumilia
Angelo Pumilia
La Foresteria
Planeta Menfi (AG)
“My cuisine is a walk through an extraordinary garden of biodiversity: Sicily”.
Angelo Pumilia was born in Sciacca, Sicily, in 1976.
Since 2009, he has been the chef at the Foresteria Planeta Estate, Insula Beach Club and La Segreta Country House.
Wine dinner experiences in India, China, Scotland (Skibo Castle), Norway, Switzerland, Dubai, Japan, Ukraine, Kenya, Israel.
Since 2012 he is also chef at Angelo Court Tokyo and Angelo Court Utsunomya in Japan and chef consultant for Prior Corp.
Chef at Disìo restaurant in Sciacca (2006/2009), Guest Chef at Hotel Nikko Tokyo Balcony (2007).
Consultant for JET (Japan Europe Trading) teaching Italian cuisine in seminars in many Japanese cooking schools (2007). Tokyo (Hattori School), Osaka, Nagoya, Fukuoka.
Executive Chef at Moreno Cedroni's Clandestino Sushi Bar, two-star chef in Portonovo. Ancona (2003/2006).
Corporate chef for 'Carlino srl' (Prodexpo Moscow 2004, Cibus Parma).
Chef de partie at the 'Ritzi' restaurant in Puerto Portals Calvià - Mallorca (2000/2001).
Angelo Pumilia was born in Sciacca, Sicily, in 1976.
Since 2009, he has been the chef at the Foresteria Planeta Estate, Insula Beach Club and La Segreta Country House.
Wine dinner experiences in India, China, Scotland (Skibo Castle), Norway, Switzerland, Dubai, Japan, Ukraine, Kenya, Israel.
Since 2012 he is also chef at Angelo Court Tokyo and Angelo Court Utsunomya in Japan and chef consultant for Prior Corp.
Chef at Disìo restaurant in Sciacca (2006/2009), Guest Chef at Hotel Nikko Tokyo Balcony (2007).
Consultant for JET (Japan Europe Trading) teaching Italian cuisine in seminars in many Japanese cooking schools (2007). Tokyo (Hattori School), Osaka, Nagoya, Fukuoka.
Executive Chef at Moreno Cedroni's Clandestino Sushi Bar, two-star chef in Portonovo. Ancona (2003/2006).
Corporate chef for 'Carlino srl' (Prodexpo Moscow 2004, Cibus Parma).
Chef de partie at the 'Ritzi' restaurant in Puerto Portals Calvià - Mallorca (2000/2001).
