Abruzzo-born, self-taught chef Niko Romito remains true to his roots while developing Italian food into something indisputably unique. Le Reale, which he took over in 2000 with his sister Cristina, is as much a restaurant as a testing ground for the wizardry of Romito’s invention, which focuses on intense research into ingredients and techniques, often resulting in dishes with very few ingredients but incredible complexity. He’s also a global entrepreneur with Il Ristorante Niko Romito in Dubai, Beijing, Shanghai, Milan, and Paris thanks to his partnership with the Bulgari hotels, with Tokyo and Rome openings in the diary for 2023. Ever keen to share his expertise, the Accademia Nico Romito trains chefs at his Casadonna monastery location, where he is also developing his Campus project, a research hub for the future of nutrition and food processing techniques which will open within two years.
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