Chef Antonio Buono (1986)

Neapolitan by origin, international by education, Antonio Buono He grew up developing a deep love for cooking, cultivated with discipline and rigor.

His career began at the restaurant Pappacarbone of the chef Rocco Iannone, an experience that instilled in him the value of the concreteness of recipes and respect for the raw materials.

These foundations are combined with creative flair, sensitivity and technique, refined over the course of important international experiences, including Can Fabes, Manresa and, above all, the restaurant Mirazur, where he initially arrived for a temporary period, then progressively assuming a central role until becoming chef for five years.

In the 2017 he stands out by winning the competition San Pellegrino Young Chef for France, consolidating his profile among the emerging young talents of contemporary gastronomy.

In the 2020 opens Good House in Ventimiglia with his wife Valentina, bringing to life a project that combines the highest quality ingredients, technical elegance, and an authentic welcome.

In the 2023 the first Michelin star is awarded.