Giuseppe Molaro

The Climb

Training at IPSSAR De Medici Ottaviano gave Molaro the practical foundation that later defined his method. From there, his work moved beyond Italy and into an international setting, where the shape of his style began to sharpen under different rhythms. His time as executive chef at Armani/Ristorante in Tokyo, Japan, placed him in a major culinary city and gave his career a clear global dimension. In that environment, precision and pace were not abstract ideals but daily conditions, and they helped form a sensibility that is disciplined, attentive to detail, and open to contrast. Today, Giuseppe is chef of Belvedere restaurant, Forte Village and owner and executive chef of Contaminazioni, moving between a high-profile restaurant environment and the more personal demands of his own project. That split defines much of the work: one role sits inside the structure and expectations of an established house, while the other carries the authorship of a restaurant shaped by his own direction.

Today

Molaro’s current role is as owner and executive chef of Contaminazioni in Somma Vesuviana. The position joins authorship with accountability, with the restaurant reflecting his vision while also keeping him close to its daily work. That balance is practical rather than romantic: a restaurant exists through judgment, repetition, and care, and the job stays grounded in those terms.

Signature

Giuseppe Molaro is known for contemporary Italian-Japanese cooking. The label fits a style that bridges two culinary traditions while leaving room for precision, restraint, and control.

In Their Words “My great fortune was having a brigade mostly composed of Japanese chefs, whom I made teach me how to cook everything I wanted.”

Recognition

Giuseppe Molaro has received Michelin Guide, one star (2014). Giuseppe's honors include Michelin star.