Gennaro Esposito

"When you savor in one of my dishes the pulp of a sea urchin, the ricotta from a fuscella, the mixed pasta, the leaf of a zucchini, the pod of a pea, a small rockfish, the lemon, the provola, and even the rice or the oyster, which do not belong to this territory, you will taste not only my history but also my personal quest for the new."

Since childhood Chef Esposito has cultivated a passion for cooking, thanks to the flavors and tastes that marked his early years. Today, he incorporates what has been passed down to him into his dishes.

1970

He obtained his diploma at the “Francesco De Gennaro” Hotel Institute in Vico Equense.

1988

He opened his restaurant “La Torre del Saracino” with a clear objective: to offer a cuisine that respects and enhances the territory while being the result of experiences gained during his travels and stages that have shaped his life and profession.

1991

In 2001 he received the first Michelin star, followed by the “Tre Forchette” (Three Forks) from Gambero Rosso in 2003.

2001

In 2008, he was awarded the second Michelin star, demonstrating the remarkable and continuous cultural growth of La Torre del Saracino.

2008

Passionate, curious, and innovative: In 2009, Gennaro launched a product line under the brand “Gennaro Esposito Chef” and initiated prestigious collaborations.

2009

The Crew

The beating heart of "La Torre del Saracino." Our brigade is composed of a team of highly skilled professionals who work together to create unforgettable experiences. Whether in the kitchen or in the dining room, each team member brings their unique and special contribution, ensuring a high-quality service.