Mediterranean marinated tuna in mirin sake wine and soy sauce with puntarelle
Wild seabass in a sesame crust with Brussels sprouts
Traditional “Milanese” high veal chop with potatoes, rocket and tomato salad
Executive chef experience and qualifications
Angelo Gangemi was born in Rome in 1968. Since the beginning of his career, he has put all his efforts into his great passion: cooking. He started working as a chef in high luxury foreign and Italian hotels from early on. He moved to France first, where he learned most of his skills, especially those regarding staff co-ordination and cooking techniques. Then he decided to move back to Italy, first to Rome and then Milan. During his years of training he met Mauro Moia, with whom he currently works at the Grand hotel et de Milan and whom he appointed head of operations in his kitchen.