i. Biography
The Climb
Founding a restaurant is often the first test of whether a cook can translate judgment into a working place. In 2016, Francesco Capece did that with La Locanda dei Feudi in Pezzano Filetta, Province of Salerno, Italy, setting a career pattern built on making, refining, and leading from inside the kitchen rather than from a distance. That early move established the working habits that continue to define the craft: practical hospitality, steady accumulation of skill, and the discipline to build identity through repetition. The through-line is not abstraction but restaurant-making as a hands-on trade, where a place is shaped as much by decisions and consistency as by the food itself. By 2023, that same approach carried Capece to Confine - Pizza e Cantina in Milan, Italy, where he became co-founder and pizzaiolo. The role puts dough work at the center, but it also requires the broader coordination of a restaurant with a point of view. In Milan, the authority comes from repetition, attention, and the ability to let technique do the speaking.
Today
At Confine - Pizza e Cantina, the current work is organized around pizza as a sequence rather than a single format. The tasting menu moves through different styles of dough and seasonal toppings, giving Capece’s craft room to register in contrast, pace, and variation. That structure matters. The experience depends not only on flavor, but on how each element is arranged: the cadence of the tasting menu, the shifts between dough styles, and the seasonal character of the toppings. In that setting, Francesco Capece’s role sits where precision meets hospitality, and where method becomes part of the restaurant’s voice.
Signature
Francesco's signature dishes include Confine. The name ties his work directly to the restaurant now defining his Milan chapter, and it marks the focused, recognizable character of that approach.
Recognition
Francesco Capece has received Food&Wine Italia Awards — Best Pizza Chef Under 35 (2023).
Profile updated July 2026
FAQ
Asked of Francesco
What is Francesco Capece's current role?
As of 2026, Francesco Capece is Pizzaiolo.
Where did Francesco Capece work before?
Francesco Capece's earlier career included La Locanda dei Feudi.
What recognition has Francesco Capece received?
#3 selection (2026).
