Domenico Stile is currently one of the youngest Italian chefs with two Michelin stars, which he earned before he turned 35.
Born in Gragnano, the traditional home of pasta, in 1989, he can boast numerous prestigious training experiences in Italy and abroad, the most important of which include Alinea in Chicago with chef Grant Achatz; Baschi with Gianfranco Vissani; Piazza Duomo in Alba with Enrico Crippa; Orta with Antonino Cannavacciuolo; Osteria Francescana in Modena with Massimo Bottura; and Ischia with Nino di Costanzo.
He arrived in Rome in 2016 to head the kitchen of the Enoteca La Torre Restaurant in Villa Leticia, where he was awarded two Michelin stars in 2022.
Stile’s cuisine reflects the hard work and commitment he and his brigade put forth every day.
His recipes build upon traditions with an eye towards creativity, showcasing Italy’s quintessential ingredients in a simple and immediate fashion.
His cuisine is forthright and Mediterranean, and Domenico’s Neapolitan roots shine through, with seafood featuring prominently. Steeped in knowledge and tradition, his dishes nevertheless reflect his constant experimentations.