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31 years old, from Ferentino, in the province of Frosinone.
Despite his young age, he has already gained considerable experience throughout his career, both in Italy and abroad. In the Sorrento peninsula, he has collaborated with chef Alfonso Caputo of Taverna del Capitano, 2 Michelin stars; in Rome, with Don Alfonso Iaccarino at Gran Melià Villa Agrippina, 2 Michelin stars, as chef de partie; in Barcelona, with Santi Santamaria of Can Fabes, 3 Michelin stars; in London, with Antonio Mellino of Quattro Passi, 2 Michelin stars, as chef tournant.
In 2015, Umbrian chef Marco Gubbiotti, 1 Michelin star, invited Impero for a prestigious project in Moscow, as executive chef at the Maritozzo.
There Impero collaborated with the creation of all menus and with the management of two operative kitchens, a wine bar, and a gourmet restaurant acknowledged as one of Moscow’s top 5 Italian restaurants.
After three years, he wanted to return to Italy and take on the challenge of working at Borgobrufa SPA Resort, where he “reinvented” the concept of Umbrian cuisine, searching near and wide for the very best local producers, and enhancing local flavors with recipes that drew increasing acclaim.
Chef Impero focuses on highlighting of the territory, the upgrading of small Umbrian farmers and breeders, with a philosophy whose core is the primordial taste of products that come from the land and a menu that speaks not only of Umbria but of a tradition rooted in central Italy.
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