Angelo Ciccone

Chef Angelo was born in Locorotondo near Bari in southeast Italy, where as he said, “Life is all about fresh seafood and good quality olive oil!”

From the age of four, he would spend hours watching his mother cook. Her deft skills left him enthralled with the desire to become a chef just like her.

At 13, he started working at a seafood restaurant every afternoon after school to learn as many culinary secrets as he could. The following year, he enrolled into a school of hospitality in his hometown. Over the next few summers, he was Chef de Partie in the pastry section of a five-star hotel in Italy.

At 19, Chef Angelo began his career with the Four Seasons Hotels and Resorts. At Four Seasons Hotel London, he worked at the pastry kitchen before rising through the ranks to become Sous Chef at Quadrato, the hotel’s Italian restaurant. A Zagat Survey has classified the restaurant as one of the “Top 5’’ Italian restaurants in London.

Six years later, Chef Angelo moved to the Four Seasons Hotel Riyadh where he became Restaurant Chef at Quattro, an Italian fine dining restaurant.

In March 2008, Chef Angelo’s passion for Asia brought him to Basilico as Restaurant Chef and conductor of the restaurant’s Italian cooking classes. Together with Basilico’s Assistant Restaurant Chef, Luca Carrino, they pamper and delight guests with wholesome flavours using top-grade Italian olive oils, cheeses, wines and produce.

“My aim is to bring my love and knowledge of Italian food to Singapore,’’ he said. “It has been an exciting experience and we are happy that Mama’s traditional recipes can bring smiles to our guests’ faces.’’

Chef Angelo speaks Italian, English, some French and Spanish. He also enjoys playing chess and football in his leisure time.