Angelo Ferrigno

The Climb

Before taking the role of chef at CIBO in Dijon from 2021, Angelo Ferrigno trained at Maison des Cariatides, a step that helped define the discipline and sensibility he would bring forward. The path is one of accumulation rather than haste, with each stage adding weight to the next. What is notable is the way the work is understood beyond the pass: toward makers, materials, techniques, and the living texture of a region. In Ferrigno’s account, the chef’s remit reaches outward as much as inward, and that broader frame gives his position at CIBO its shape. The result is a career built on care, with craft serving place rather than replacing it.

Today

Today, Angelo Ferrigno is chef of CIBO, a post tied to Dijon and to a city with a clear sense of itself. In that setting, the task is interpretation: to bring forward the character of a place without reducing it to a simple formula. The work is rooted in connection as much as in production, with attention paid to the talents and passion of the region in a way that remains considered and direct. His kitchen is presented here as a meeting point between tradition and intention, where local crafts and know-how are not decorative references but part of the frame. That gives the role its weight. It is defined by title, but more fully by the manner in which he carries it: attentive, regionally minded, and committed to making daily work count.

In Their Words “My choices are guided and motivated by the desire to do well. My work is not limited to cooking, I have this desire to highlight the talents, the passion of the region, the local crafts and know-how.”