Chef Fantoni was the son of the cook for an Italian prince in Bergamo, Italy, and developed a passion for Northern Italian cuisine at an early age with his culinary fairytale upbringing. It was there that he learned the importance of creating a complete dining experience in addition to preparing mouthwatering food.
“I came to the United States from Italy without speaking a word of English. I learned not only the language but also how to translate my traditional recipes for the American palate. I wanted to honor the traditions and prestige of the American restaurant scene but stay true to my country’s cuisine,” says Chef Fantoni.
After graduating from the Technical and Professional Culinary School in Bergamo, Italy, Chef Fantoni moved to New York City in 1994 where he worked in esteemed kitchens like Le Bernadin and Le Cirque. He then served as executive chef at Fiamma Osteria in 2007 where his revamped menu is accredited with maintaining the restaurant’s Michelin star rating. From his experiences, Chef Fantoni learned the art of precision at Le Bernadin and developed a passion for guest hospitality at Le Cirque where he immersed himself in customer service from learning customers by name to finding a spiny lobster for a special request by actor Robert De Niro. Chef Fantoni’s career highlights include cooking at the James Beard House and helping to host holiday parties with celebrity chef Mario Batali. After moving to Chicago in 2008, Chef Fantoni served as executive chef for Bice Restaurant and gained corporate chef experience with Portillo Restaurant Group.
A True Chicago Dining Experience