Antonio Buono

Coming Up

The line from Mirazur to Casa Buono reads as a progression in control: head chef at Mirazur, then chef at Casa Buono from 2020. In Antonio Buono’s case, the early move already points to a kitchen practice built on discipline, steady judgment, and a clear sense of direction.

Where They Are Now

At Casa Buono, the work is shaped by restraint and clarity. Antonio Buono cooks in a register that gives each element room to stand on its own, with no excess to obscure the dish. The result is a kitchen language that values precision, composure, and measured intensity.

Signature

Mediterranean scorpion fish with lovage is the dish tied to Antonio Buono, and it points to the terms that define his cooking: precision, balance, and careful plate architecture. The signature does not rely on surplus. It is built through exactness, with texture and detail carrying the weight of the final result.

In Their Words “Rita, my grandmother, was proud and strong, devoted to the land.” The line places family memory inside a working relationship with land and labor. For Antonio Buono, inheritance is not abstract; it is carried through a grandmother described in terms of strength, pride, and devotion to the earth. “The echo of my foremothers reverberates in this valley.” The valley is framed as a place where lineage remains active rather than remote. In Antonio Buono’s words, forebears are present through landscape and memory, with the echo of that inheritance still shaping the present.