Antonio Brancato

The Path

Brancato’s kitchen language was built in Italy, where he worked as Sous Chef from 2015–2021. Those years set the base: rhythm, technique, and composure, the kind of habits that matter when a kitchen has to stay precise under pressure. He then moved into a narrower field as Pizza Chef in Italy & Saudi Arabia from 2021–2023, a shift that put dough, heat, timing, and touch at the center of the work. From there, he served as Head Pizza Chef at ANTO in Singapore from 2023–2025, where the practice sharpened into a more defined style. That progression reads less like reinvention than reduction: fewer moving parts, more control. Today, Antonio Brancato is owner of ANTO Pizza e Aperitivi (since 2024) and founder and Pizza Chef of ANTO Pizzeria, with a practice built around precision and a clear culinary identity.

The Work Today

Since 2024, Brancato has been owner and Head Pizza Chef at ANTO Pizza e Aperitivi in Singapore, where pizza and aperitivo are treated as part of the same table culture rather than separate offerings. As founder and Pizza Chef of ANTO Pizzeria, he keeps that same focus on pizza, using a refined, authentic Italian approach rooted in traditional southern Italian craftsmanship. Read that way, the line describes a practice built on measured work, patience, and judgment, with intuition treated as part of the craft rather than an afterthought.

Signature

Antonio's signature dishes include Marinara Arrostita. The name points to a pizza built on restraint and exactness, where char, depth, and simplicity have to do the work without excess.

In Their Words “Every dough I knead carries the weight of memory and the promise of innovation.” Taken together, the lines describe a maker who treats dough as both inheritance and ongoing work. Memory and innovation are not opposites here; they are the two pressures shaping the same craft.

Acclaim

Antonio Brancato has received The Best Pizza Award, #89 Top Pizza Chef (2026). Antonio's honors include #89 Top Pizza Chef. The recognition sits alongside a path that moved from Sous Chef in Italy, to Pizza Chef in Italy & Saudi Arabia, to Head Pizza Chef at ANTO in Singapore, and it points to the same thing the career already shows: sustained attention to one exact form, refined over time.