The interview focuses on the personal and professional training of the chefs at Grand Hotel Parker’s.
Chef Domenico Candela, defined by the newspaper “Cookist” as the most French among Neapolitan starred chefs, after a long training in the French capital, returns to his homeland directing the kitchen of the “George Restaurant” and winning its first Michelin Star. In his dishes you can see the elegant balance between the colors of the Neapolitan tradition and French innovation.
Chef Vincenzo Fioravante, after 7 years as Sous Chef at the “Terme Manzi Hotel & Spa” in Ischia, decided to put his roots at Parker’s by directing the restaurant “Le Muse”. The Chef imprints a traditional imprint on the menu, taking back dishes that evoke his childhood and gives great importance to Neapolitan raw materials.
The interview with the chefs can be considered as a journey of two lines with a common origin, the popular Naples. They initially take different roads (Ischia and Paris) and then return to their starting point, their city. This journey is reflected in their dishes, which oscillate between tradition and innovation.
Interiew by: Lorenza Stecca
Video by: Roberta Corone
Video Editing by: Roberta Corone e Lorenza Stecca
Document by: Roberta Corone e Lorenza Stecca
Subtitle ita/eng by: Roberta Corone e Lorenza Stecca
Translation by: Roberta Corone e Lorenza Stecca
MedEatResarch – Center of Social Research on the Mediterranean Diet of the University of Naples Suor Orsola Benincasa, head by Marino Niola and Elisabetta Moro
Realized: 03/05/2023
