Giuseppe di Iorio
Giuseppe di Iorio
Working in the centre of Rome overlooking the Colosseum, Giuseppe di Iorio's food is just as breath-taking as the view from the restaurant's dining room. With a passion for the best organic produce and a flair for serving colourful, effortless dishes, he has easily established himself as one of the capital's finest young chefs.
As a child, it wasn’t standing by his grandmother’s side as she cooked or spending time in the Italian countryside that piqued Giuseppe di Iorio’s interest for food. It was the scents and colours of the market, along with his mother’s innate ability to pick the very best fruit and vegetables on offer, that made him decide to become a chef. This passion for produce is still with him today, as he heads up the Michelin-starred Aroma restaurant on the top floor of Hotel Palazzo Manfredi.
Born in Calabria, Giuseppe soon made the move to Rome to attend catering college. After graduating, he completed a lengthy apprenticeship in local restaurants, before training at Il Margutta, one of the capital’s top eateries. He eventually found himself in London, working under Giuseppe Sestito – the first Italian head chef of the Grosvenor restaurant at the Hyde Park Hotel. It was here that he discovered a true love of beautiful food and intense flavours.
After working in England, Giuseppe moved to France and then the Amalfi coast. In 2005 he returned to Rome, working once again with his mentor Giuseppe Sestito at the Michelin-starred Mirabelle restaurant at the Hotel Splendide Royal. ‘Working with Giuseppe was an exceptional experience that truly inspired my passion for beauty and taste,’ he tells us. ‘It helped shape my culinary philosophy today.’
Eventually, Giuseppe was given the chance to head up a new restaurant overlooking one of the most iconic landmarks of the city, and jumped at the chance. In 2013 he helped open Aroma, at the top of the Hotel Palazzo Manfredi – a place where diners could enjoy the finest food in Rome whilst looking out over the Colosseum. In 2015, it was awarded a Michelin star.
Giuseppe’s food is all about the ingredients. ‘My culinary philosophy is focused around using local produce,’ he says. ‘I take authentic aromas and flavours and always make sure they are included in my dishes, ensuring everything is of the highest freshness and quality.’ He is a staunch supporter of the organic movement and believes it is full of flavour, authenticity and quality. ‘I also try to save energy, use less water and recycle whenever I can in the restaurant,’ he adds.
When it comes to developing new recipes, Giuseppe always starts at the beginning. ‘I look for the perfect balance between traditional patterns and new ideas,’ he explains. ‘Inspiration can come from a trip, a memory, a taste or even a colour. Tradition is the starting point when developing any kind of new recipe. New techniques are always popular with the media and tend to intrigue our customers, and they’re very useful when trying to be consistent. But I will always feel strongly about traditional cooking methods.’ He’s also a big fan of slow-cooked meat, much of which can be found on the menu at Aroma.
Three things you should know
Giuseppe was one of six siblings in Calabria, and his father was a passionate cook.
As a passionate supporter of sustainable fish, Giuseppe removed all the tuna from his menu and now showcases lesser known species at Aroma.
While Giuseppe is dedicated to traditional flavours and local ingredients, he's not averse to implementing modern or abstract presentation and cooking techniques.
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