Nino Di Costanzo Grand Chef Relais & Châteaux
Nino di Costanzo obtained his chef diploma at the Ischia School for Culinary Arts and Hotel Management and worked in some of the most renowned hotels in Italy and abroad in order to improve his culinary skills: the Four Seasons in Los Angeles (set of the famous film “Pretty Woman”), the Eden in Rome and many others in Canada, United States, Belgium, Great Britain, Spain and Switzerland.
His professional experience has been completed by a close cooperation with famous chefs who allowed him to learn the secrets of art. Thanks to his hard training, Nino di Costanzo today can inspire the hotel’s culinary creations with his original and unmistakable style.
Terme Manzi Hotel & SPA’s cuisine is simple and refined at the same time: simple in the ingredients and in the preparation which maintain flavour, colour and substance unaltered; refined in the combinations and in the presentation of the dishes, turning each culinary creation in a masterpiece.
Nino Di Costanzo’s creations are full of strong emotions: “I am inspired by love and passion when every day I choose my ingredients, when I create my dishes putting myself in my guests’ shoes, when I prepare my combinations and compositions in order to highlight the products of our land. Mediterranean fruit plays a leading role in our menus” says chef Di Costanzo. The hotel’s culinary offer is based on a long and careful search of high quality ingredients.
“I combed through hundreds of small producers both in Italy and aboard, looking for and finding the same passion that inspires my job. My careful selection allowed me to have the best products on the market” states chef Di Costanzo.
Only fresh ingredients find their way to restaurant Il Mosaico’s kitchen. All the rest, bread and confectionery included, are homemade.
“The products of our land are excellent. Therefore their flavour, colour and substance must be respected during the cooking process, in order to convey the right emotions. The secret is to find the right combinations to highlight each ingredient and make it recognizable even in the most complex creations and by less educated palates” says chef Di Costanzo.