Born in France to Calabrian parents in 1968, over the course of his career Anthony Genovese has incorporated his family origins into his cooking, while also interweaving the French gastronomic culture in which he trained with culinary accents absorbed during his international experiences in the UK, Japan, Thailand and Malaysia.
After attending the Ecole Hoteliére de Nice, he trained in Michelin-starred restaurants in Monaco, Marseilles and Nice before his roots brought him to Italy, where he worked at the renowned Enoteca Pinchiorri in Florence. But he was not yet ready to stay in one place, and, like many young chefs of his generation, found himself drawn to the cultures and flavors of Asia. He travelled through Japan, Thailand and Malaysia, before ending up back in Italy, landing at the Rossellinis restaurant at the Hotel Palazzo Sasso in Ravello, where he won a Michelin star.
In 2003, he and his partner Marion Lichtle decided it was time to open their own restaurant, choosing a location in Rome’s historic center. Il Pagliaccio, “the clown,” was named after a painting owned by Anthony’s mother, though the name also reflects the chef’s surprising and creative culinary style, infused with the spirit of his wide-ranging travels. Il Pagliaccio soon earned two Michelin stars, becoming one of the capital’s best-loved restaurants. In 2015 it joined the prestigious Relais & Chateaux association.
Anthony’s cuisine reflects his life story, with touches of Asian influence but also a strong Italian component, firmly rooted in his family history.
At Pollenzo, he’ll be cooking the following menus: the first features a chickpea cream, burrata and wild herbs, followed by mezze maniche, sausage ragù, ricotta salata and spinach, then cod, zucchini puree, flowers and almonds, finishing with a sweet cheese dessert. The following day he’ll be preparing baby octopus, cannellini beans and onion; farfalle, green beans and potatoes with basil pesto; veal, eggplant and bulgur; and, to finish, the same sweet cheese dessert.
