Ciro Cristiano

Coming Up

Exacting kitchens set the terms early: the work was measured by pace, control, and consistency, and Ciro Cristiano learned to read all three. At a hotel near Place Vendôme in Paris, he worked as an employee in an environment where service demanded polish and discipline; that setting helped form the standards that would later define his approach. As executive chef at Big Mamma group in Paris, he operated inside a restaurant culture that moved quickly and expected command, adding tempo to technique. Those years gave his cooking its structure: detail held to standard, execution kept sharp, and the rhythm of Paris left its mark on the work. Ownership changed the frame. In 2022, Cristiano stepped into Baldoria and Beata Pasta, and the title expanded from kitchen leadership into business identity. From that point on, the work was no longer only about service and cooking, but about shaping the projects themselves, with Madrid as the center of gravity.

Where They Are Now

The defining role now is Co-Founder & CEO of Baldoria Group in Madrid. That position connects Baldoria and Beata Pasta in Madrid to a single specialty: Neapolitan pizza. The style asks for restraint and precision, even when it is served with warmth and energy, and Cristiano’s work sits inside that discipline. Here, craft, heritage, and immediate cooking meet in a form that is direct rather than ornate.

Signature

The plates associated with Cristiano map a familiar Italian register without drifting into excess. Cacio & Tartufo works through depth and aroma; Pappardelle al Ragù Napoletano sits in the slower, more generous mode of southern Italian cooking; Burrata San Marzano relies on creaminess and the clean brightness of tomato; Carbonara Auténtica is a test of precision and fidelity to tradition; and A far l’amore Tiramisù finishes with a direct, well-known indulgence. Read together, they show a kitchen moving between comfort and exactness, with each dish carrying a distinct part of the same vocabulary.

In Their Words “First of all, being an Italian chef abroad for me is to make known the best of our gastronomic heritage to people who do not know it, and above all, doing it in France allows me to use the best products.” “I prefer to serve it with mafaldine, a spoon of buffalo ricotta and a lot of basil.”