Born in 1971, he took the long way before arriving in front of the stove. In 1997, he took over the historic Caffè Elena in Piazza Vittorio and turned it into the first high-class wine bar in Turin, with more than 1600 labels in the wine cellar.
In 2003, building on his success with critics and the public, he opened his first restaurant with the same name. Here again, he only managed the dining hall. From 2003, he began a process of transformation that brought him closer to his true passion: cooking. The years spent at the Locanda Rizieri in Diano d’Alba were years in which he studied and experimented. In 2009, he moved to Catiza, in the heart of Alba. It was then that the first official recognitions for this “late-blooming” chef came to be. Since 2012, he has managed the kitchen of the San Quintino Resort in Busca, where in his first year he won the two forks of the Gambero Rosso, 15/20 from the Espresso Guide, the Corona Radiosa from the Guida Critica (Critics Guide) and Golosa from Massobrio.
Since 28 June 2016, Ivan Milani has accepted the challenge to give a face and a personality to Piano35, the restaurant located on top of the skyscraper built by Renzo Piano, in the heart of Turin.
The essence of Anthony Genovese and his cuisine is an institutional basis that is firmly rooted in tradition, combined with pairings and ingredients that are more creative, international and personal, along with a reverence for high quality raw materials.
From deeply-rooted Calabrian origins and with an intense passion for cooking, the principle of his culinary training began in France. After attending the Ecole Hôtelière de Nice, training in French restaurants and further Italian training at the Enoteca Pinchiorri in Florence, he developed an attraction for Asia, where he then continued his experiences in Japan and Malaysia. He returned to Italy in 1997, when he received his first Michelin star at the Rossellinis* restaurant at the Hotel Palazzo Sasso in Ravello.
In 2003, he decided to open a new restaurant in Rome, Il Pagliaccio**, with his friend and business partner Marion Lichtle, a unique place inspired by the atmosphere of travel experiences, both in its furnishings and culinary creations.
In 2015, his restaurant joined the prestigious Relais & Chateaux Association, an acknowledgment that supports the double Michelin star earned over the years.