Vincenzo Pietroluongo is a chef from Campania, appreciated for his ability to harmonize tradition and innovation within a contemporary cuisine with a strong identity. After significant experience in prestigious restaurants, he honed technical and creative skills that led him to hold prominent positions in various gastronomic projects. His professional growth includes positions as a sous-chef, actually of a high level, where he contributed to the development of culinary proposals based on the quality of raw materials and respect for the territory.

Currently Executive Chef of the Umberto a Mare Restaurant in Forio d’Ischia, Pietroluongo rigorously and visionarily guides the restaurant’s cuisine, interpreting the island’s sea and seafood through a refined, personal approach deeply rooted in Mediterranean tradition. Under his direction, Umberto a Mare won his first Michelin Star in the 2026 edition of the Michelin Guide to Italy, a milestone that highlights the excellence of the gastronomic project and the chef’s contribution to its national success.

Its cuisine stands out for its balance between technical precision, contemporary research, and deep knowledge of local products, offering sensory experiences that combine creativity, consistency, and respect for the raw material.

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