Cristoforo Trapani, 26 y.o., started his culinary experience in Italy. He completed an important apprenticeship in Rome at Ristorante la Pergola with chef Heinz Beck. He gained experience at Villa Crespi restaurant with chef Antonino Cannavacciuolo and later with chef Moreno Cedroni in Senigallia. He also trained with the ebullient chef Davide Scabin. Cristoforo is now working on the personal project of creating a gastronomic benchmark in Castellammare di Stabia, few kilometres from Naples, at Ristorante Piazzetta Milù. He was recently awarded as “Chef Emergente Sud”.