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Giuseppe Dario Caliandro
Founder · Chef
Origins — Ceglie Messapica, Puglia
I learned to cook in a town where food is how people say everything they can't put into words.
I was born in Ceglie Messapica — a small white town in Puglia that gastronomes cross the region to eat in. My first kitchen was my family's: tomatoes drying on the terrace, orecchiette rolled by hand, the smell of bread from a wood oven. Before I ever wore a chef's jacket, I understood that a meal is a way of taking care of someone.
That instinct carried me a long way from home. Through the culinary college of Ceglie, into the Michelin-starred kitchen of Le Saint Estève in Aix-en-Provence, through the French Alps at Courchevel, five-star hotels in Dublin, and Berlin — where I led the kitchen of Berta, a restaurant of chef Assaf Granit's group.
Romario Maison is everything those kitchens taught me, brought back to where cooking started for me: a table, a host, and guests who matter. I design each menu once, for one evening, for the people who will actually sit down to it.
10
Years of fine dining
6
Countries cooked in
★
Michelin-starred training
