Chef Pasquale D’Ambrosio | Hotel Helvetia & Bristol
“Everyone is born with a childhood dream. Mine was to become an actor, entertaining the masses on stage. I wanted to perform, rouse emotion, tell stories. But then I was introduced to cooking and I fell in love. I now understand that my true dream is to bring the two arts together: with my dishes, I want to create a spectacle of colours, melodies, aromas, flavours… I want to create culinary poetry. That’s right, poetry, the icon of emotion.” Born in Campania, Chef Pasquale D’Ambrosio stumbled upon his passion for cooking when he was a child, and over time, he’s crafted a blend between cooking and his other great passions: poetry and theatre.
In 2002, at 26 years old, his career took off and he became the chef at a prestigious hotel in Milan. His cuisine, characterized by an attention to well-being and the healthy aspects of his dishes, is the result of numerous experimentations over the years, which have earned him recognition and a number of TV appearances. His dishes are a tribute to Italianness and have been defined as “Impressionist” for the use of vivid colours and crisp shades that blend well with one another and with the ingredients. The latest step in his career has brought him to the Bristol Winter Garden at the Helvetia & Bristol – Starhotels Collezione in Florence, following another period in Milan. Here, where he skillfully highlights Florence’s strong identity, the chef has created a place for the senses to exist in harmony with the flavours and aromas of a time long gone yet ever present.
His cuisine is the result of numerous experimentations over the years