Chefs

Giuseppe Molaro
Where creativity meets flavour

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Giuseppe Molaro, born in Naples on 26 November 1986, has shown a great passion for cooking since EARLY childhood. He obtained a diploma from the IPSSAR De Medici in Ottaviano (NA) and began working AT his father’s restaurant, called “People Wine Bar” in Somma Vesuviana (NA), where he studied the dishes and PRODUCE of the Neapolitan tradition.

Subsequently, he gained further experience in various restaurants IN THE CAMPANIA REGION, including Villa
Smeraldo, il Chiostro and le Arcate Catering, developing a perfect balance between classicism and innovation. His career also took him abroad, working for a year and a half in Ireland at the “Sapori Italiani” restaurant. From July 2008 to 2010, he held the role of Chef de match at the three-Michelin-starred “El Raco de Can Fabes” restaurant in Santi Santamaria in Sant Celoni, Barcelona, ​​where he acquired a new vision of cuisine. From September 2010 to 2012, he worked at the three-Michelin-star restaurant Pergola in Rome, under the guidance of Chef Heinz
Beck, who helped him grow and broaden his skills. His CAREER path saw him working in various prestigious restaurants throughout the world: Les Paillotte in Pescara (one Michelin star), “Gusto” by Heinz Beck in Portugal, “Social” by Heinz Beck in Dubai and “Sensi” by Heinz Beck, where he became Chef de Cuisine and finally Executive Chef. Following his hard work and achievements, he obtained numerous awards, including the 3 Gambero Rosso forks in 2017 and 2018, the 190th position in The Best Chef Awards competition in 2017, the Heinz Beck 6 Diamond Award in 2016 and 2017, and the Michelin star for the Heinz Beck restaurant and Sensi by Heinz Beck in Tokyo.

Interiew by: Ariana Lavina Scotto
Video by: Sara Fiorillo, Maria Antonietta Paudice, Ilaria Marigliano, Ariana Lavina Scotto
Video Editing by: Sara Fiorillo, Maria Antonietta Paudice, Ilaria Marigliano, Ariana Lavina Scotto
Document by: Sara Fiorillo, Maria Antonietta Paudice, Ilaria Marigliano, Ariana Lavina Scotto
Subtitle ita/eng by: Sara Fiorillo, Maria Antonietta Paudice, Ilaria Marigliano, Ariana Lavina Scotto
Translation by: Sara Fiorillo, Maria Antonietta Paudice, Ilaria Marigliano, Ariana Lavina Scotto
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: 8 maggio 2024

Giuseppe Molaro

Year: 26 novembre 1986
City: Naples
Education: Graduated from the IPSSAR De Medici hotel school in Ottaviano (NA)
Profession: Chef patron of the “Contaminazioni” restaurant in Somma Vesuviana (NA)
Language: Italian

Video table of contents

0:44 – From the family pub to the passion for cooking
0:45 – A cooking philosophy: “Contaminations”
1:10 – Between Asia and the Mediterranean Diet: a fusion of culinary cultures
1:47 – Japanese land: “my” new cuisine
2:31 – Between heart and work: my wife and the birth of “Contaminazioni”
3:28 – Passion: a menu that tells my life
3:34 – Training
4:00 – The first experience away from the family kitchen
5:02 – The school par excellence: Neapolitan cuisine
5:32 – Experiences around the world
6:10 – Santi Santamaria: the chef with Mediterranean cuisine
6:22 – Dad: the key to success
6:57 – From restaurants to starred cuisine
8:00 – Heinz Beck: an innovative cooking experience
9:54 – Tokyo and the birth of “Contaminazioni”
10.20 – Ragù as a Madleine dish
11.26 – From Italy to Japan: convivial cuisine
11.39 – Taste as the focus of “Contaminazioni”

Geographic information

Country: IT
Region: Campania
Città: Somma Vesuviana, Na
Altitude: m s.l.m.

Links and attachements

https://www.osteriadatonino.it/

References

https://magazine.fortevillageresort.com/haute-cuisine/giuseppe-molaro/

https://www.lucianopignataro.it/a/giuseppe-molaro-contaminazioni-restaurant/178388/

https://www.chefemaitre.com/blog/chefmaitre-lab/chefemaitrelab-giuseppe-molaro-heinz-beck-tokyo/