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Michelin-Starred Chef Domenico Stile From Italy Demonstrates The Art Of Culinary At Renaissance Bangkok Ratchaprasong

Specially invited by Marriott International, Michelin-Starred Chef Domenico Stile from Italy is set to present to you “A Taste of Italy” at  La Tavola, Renaissance Bangkok Ratchaprasong, during the first part of the 11th MELIUS – Italian Cuisine & Wines World Summit, from 10 – 12 October 2019.

One Michelin starred Domenico Stile, from Enoteca la torre a Villa Laetitia in Rome, will be the Master Guest Chef showcasing the sophisticated elegance of Italian cuisine and the inspiring gastronomic art of Michelin dining through his specially designed menus at la Tavola . Embark on a culinary journey whilst discovering vivid flavors, refined dishes, explosive colors, cutting-edge techniques from his signatures.

Exhilarate your senses with his distinctive set menu for lunch & dinner with wine pairing:

  • 3-Course Lunch Menu THB 1,590++ and Wine Pairing THB 990++
  • 5-Course Degustation Menu for Lunch & Dinner THB 2,590++

and Wine Pairing THB 1,190++

  • 6-Course Dinner THB 3,190++ and Wine Pairing THB 1,390++


Born in Gragnano, Italy in 1989, Domenico Stile is the youngest Michelin-starred chef in Rome. His formative training took place at the Castellammare di Stabia hospitality institute, which convinced him to pursue a career in the world of gastronomy.

Stile’s past roles include working at Alinea in Chicago and with the biggest names of the Peninsula, like chefs Gianfranco Vissani, Enrico Crippa, Antonino Cannavacciuolo, Massimo Bottura and most recently Nino di Costanzo, for whom he served as sous chef for three years at restaurant Mosaico in Ischia.  The opportunity at Mosaico taught him how to manage and run a kitchen at a young age.

Domenico has been the head chef of Rome restaurant Enoteca la Torre a Villa Laetitia, which holds one-Michelin star, since 2016.

His cuisine is solid, concrete, and draws inspiration from his Neapolitan origins, clear in the vivid flavors of his dishes, many of which are seafood-based.  His food also demonstrates a profound knowledge of tradition as well as a continuous experimentation with flavors and modern techniques.

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