Vincenzo Sansone

I started cooking as a boy, driven by a curiosity that soon became an awareness: catering would be my path.

After graduating from the Cefalù Hotel Institute in 2014, awarded a scholarship as the best chef in the school, I took my first steps in hotel kitchens, refining technique and discipline. The desire to broaden my horizons then led me to immerse myself in Japanese cuisine and, subsequently, in French cuisine, two gastronomic traditions that redefined my approach to flavors and balance in dishes.

In 2020 I chose to return to Sicily, a land of extraordinary raw materials and ever-evolving traditions. Here I began to delve into the world of fine dining, traveling, studying and letting myself be contaminated by different experiences, until I found the common thread that brought me back to Cefalù.

Behind every dish there is a story, made up of encounters, places and emotions that have left a mark. My cuisine is the result of lived experiences, of handed down gestures and details that make me the professional I am today.