i. Biography
He describes the kitchen in territorial terms: “Hyle offers a cuisine of territory, it speaks strong Calabrian, but tries to make it contemporary.” The work sits between hospitality and line cooking, with Antonio Biafora now channeling that movement into a Calabrian kitchen shaped by structure rather than ornament.
Coming Up
Training at University of Calabria and ALMA in 2011 gave Antonio Biafora the base for a route that crossed both front and back of house. He moved from front of house staff at Biafora Resort & Spa in San Giovanni in Fiore, Calabria, Italy, to kitchen brigade member at the same house, then took a stage at Ristorante Il Vigneto in Roddi d'Alba, Italy. That sequence now reads directly in the role Antonio holds at Hyle, where the work is organized and the regional brief is kept clear.
Where They Are Now
The current register is disciplined: local in language, deliberate in form. Antonio Biafora puts it plainly: “We create balanced menus in structure and presentation; they must have a logical thread.”
Signature
Among Antonio Biafora’s signature dishes is Agnello e Peperoni, a named plate that has carried his work into recognition beyond the kitchen.
In Their Words “Hyle offers a cuisine of territory, it speaks strong Calabrian, but tries to make it contemporary.” “We create balanced menus in structure and presentation; they must have a logical thread.”
Honors
Antonio Biafora’s honors include one Michelin Star and one Michelin Green Star (2025), Surprise Chef of the Year (2020), Taormina Gourmet (2016), PrimOlio Award (2016), and Ferrarelle & ItaliaSquisita jury prize for Agnello e Peperoni (2015).
Profile updated July 2026
FAQ
Asked of Antonio
Where did Antonio Biafora train or study?
Antonio Biafora trained at University of Calabria and ALMA.
What recognition has Antonio Biafora received?
One Michelin Star and One Michelin Green Star (2025).
