The Chef
Every Sicilian should be proud of his fatherland but also aware of how challenging it is to live as worthy of such an extraordinary past.
As a Sicilian and as Chef of the Eremo della Giubiliana I feel honoured to be able to continue the ancient culinary traditions of the Nifosi household and to develop them in an international context.
My hope is that our cuisine will be appreciated by our <taste-travelling> guests, so providing an essential fixture to the refined hospitality of the Eremo della Giubiliana.
| Your Chef | |
| Vincenzo Santalucia |
I was born on the island of Sicily, in Agrigento – the city of the Temples – in 1985. I’m 25 years old and have spent the past 12 of those 25 years working in kitchens around Europe.
I couldn’t envisage myself in any other line of work; this is where my passion lies.
I always feel as though I need to go back to basics because one never stops learning and discovering new things in this trade.
One is constantly challenging oneself so as to deliver the very best in every way.
On a daily basis I dedicate myself with passion, love, sacrifice and consistency to my work.
No other truth exists than that of the production of excellence.
Vincenzo Santalucia