Chef Consultant; Palermo, Italy

Antonio Campo is a chef consultant who aims to cook with meaning and to share values through food. Originally from Palermo, he trained between Rome and Sicily, working in Michelin-starred kitchens where he mastered technique and discipline. Over time, he realized that polished, repetitive fine dining no longer resonated with him. A turning point in Antonio's career came upon meeting his now-husband Davide Puca, a food semiotics scholar, whose perspective helped Antonio rethink cooking as a cultural, human, and relational act. His path deepened after being introduced to and collaborating with Fabrizia Lanza and her school, Anna Tasca Lanza Cooking School, where he first experienced food being used as a tool to connect with the land, oral traditions, and rural stories. After working as a chef and co-owner at Moltivolti, a social‑enterprise restaurant and cultural hub located in Palermo, he embarked on a different path rooted in authenticity and people, not just plates. For Antonio, cooking is never sterile, it’s cultural and political. He now teaches at Gambero Rosso, offering courses on Mediterranean food culture. His goal: to cook with meaning and to share values through food @pasta_alla_catholic_guilt