i. Biography
On the Amalfi Coast, Mediterranean cooking starts with a narrow pantry and a clear obligation: olives, tomatoes, coastal fish, oil, herbs, milk, acidity and crunch must read as themselves before they read as composition. In the work of Giuseppe Stanzione, Executive Chef at Hotel Santa Caterina in Amalfi since 2019, that discipline is handled in an Italian Contemporary register, with innovation used as adjustment rather than display. Rooted cooking is not the same as nostalgic cooking. The method here treats local ingredients as working materials, not emblems: salt for contour, oil for length, herbs for lift, acidity for cut, texture for finish. In Stanzione’s cooking, the Mediterranean table remains generous and direct, while the plate is edited with restraint.
The Path
Professional formation in a serious kitchen is built through repetition, timing and pressure before it becomes style. Giuseppe Stanzione worked in the kitchens at Convivio Troiani in Rome, Italy, from 1998, a passage that set the practical base for later roles. In 2008, he became chef at Casa Del Nonno, an important step in the development of his own kitchen language. Southern Italian cooking depends on place without needing to announce it. In 2011, Stanzione took charge as head of the kitchen at Le Trabe in Capaccio-Paestum, Italy, working in another agricultural and coastal setting. Across these posts, the line is one of refinement rather than rupture: more control, more range, and continued attention to the ingredients and habits of the region. Contemporary coastal cooking in Amalfi requires the scenery to become substance, not decoration. Since 2019, Giuseppe has been Executive Chef of Hotel Santa Caterina and Executive Chef of Glicine, placing his work on a stretch of coastline where sea, produce and local recipes are central to the cooking. The register is current, but the material remains recognizably Mediterranean.
The Practice Today
Since 2019, the kitchen at Hotel Santa Caterina on the Amalfi Coast has been led by Stanzione. He is also Executive Chef of Glicine in Amalfi, where his specialty is Mediterranean Cuisine and Italian Contemporary cooking. The working vocabulary is familiar to any cook of the region: extra virgin olive oil, basil, tomatoes, coastal fish and the careful handling of freshness. The menu keeps regional olives, tomatoes and coastal fish at the center. Asian-inflected technique appears as an accent rather than a replacement, used to sharpen local ingredients without moving them away from their coastal reference. The contemporary element is present, but it does not cover origin; it gives the plate a cleaner line. The cooking focuses on local recipes, Mediterranean flavours and an innovative tasting menu. One seasonal preference states the register plainly: “My favorite dish in summer is undoubtedly tomato of Sorrento salad, topped with fresh garlic, spring onion, fresh basil, extra virgin olive oil and accompanied by buffalo mozzarella and fennel flavoured taralli (local water biscuits).” The construction is direct: tomato for sweetness and acidity, garlic and spring onion for lift, basil for aroma, extra virgin olive oil for length, buffalo mozzarella for cool richness, and fennel flavoured taralli for crunch.
Signature
Signature dishes include Tomato of Sorrento salad and Parmigiana di Melanzane.
Acclaim
Giuseppe Stanzione has received Michelin Guide — One Michelin star for Le Trabe (2013). Giuseppe's honors include One Michelin star for Glicine (2020), One Michelin star for Le Trabe (2013), and One Michelin star for Casa Del Nonno (2008). The sequence marks recognition across separate kitchens and years, from Casa Del Nonno to Le Trabe and, since 2019, to Glicine in Amalfi.
Profile updated July 2026
FAQ
Asked of Giuseppe
What is Giuseppe Stanzione's present role?
Giuseppe Stanzione is chef at Glicine — €€€€ · Mediterranean Cuisine, Italian Contemporary.
Where did Giuseppe Stanzione work before?
Earlier in their career, Giuseppe Stanzione worked at Convivio Troiani, Casa Del Nonno, and Le Trabe.
What recognition has Giuseppe Stanzione received?
One Michelin star for Glicine (2020).
