ANTONIO TARDI
Executive Chef – Sorrentino’s
Antonio completed university studies in his native Naples, Italy at the Luigi de Medici Institute and has since enjoyed a career that has taken him across Europe, the Americas, and in Asia.
Antonio had the privilege of developing his skills under some of Western Europe’s most famed chefs including 3-star Michelin chef, Gualtiero Marchesi – who pioneered Italian nouvelle cuisine – in the legendary Grand Hotel Quisisana in Capri; Davide Oldani, at the one-star Michelin Ristorante Giannino in Milan; and Jean-Louis Nomicos, at the one-star Michelin La Grande Cascade in Paris.
With a desire to seek new experiences, Antonio later accepted an opportunity with Sandals Resorts International which took him to the Caribbean.
After spending time in the Caribbean, Antonio took on a new and exciting challenge for himself. He became a member of the team at the Shangri-la Far Eastern Plaza Hotel in Taipei.
Following his time in China, Antonio was then invited to India as the Executive Chef responsible for all pre-opening and initial operations of the Shangri-la Bengaluru hotel which opened its doors in September 2016.
After just under 7 years of life in Asia, Antonio made the decision to make the move to North America.
At present, Chef Antonio is working with Sorrentino Restaurant Group as a Director of Cooking Classes as he is enjoying sharing his culinary skills with young chefs and food connoisseurs.
