Antonio Salvatore, Michelin-starred chef, recently showcased his Rampoldi creations at Signor Sassi. Building on his Michelin-starred success in Monaco, he shares his relentless pursuit of culinary excellence, creativity, discipline and deep Mediterranean roots.
You earned a Michelin star in one of Europe’s most demanding gastronomic capitals. How has this experience shaped you?
Winning a Michelin star in Monaco was a dream I pursued with determination and which came true, but it also reminded me that this journey never ends. It confirmed and reinforced in me the importance of humility, patience and constant evolution. The star is not the goal, but the fuel to continue creating, learning and honoring my Mediterranean roots with even more respect.
Every chef wants a Michelin star, but few understand the hard work behind it. What distinguishes ambition from obsession in this pursuit?
There is a fine line between ambition and obsession. Ambition drives you forward, obsession can consume you if you’re not careful. For me, the key is discipline and consistency: knowing when to push harder and when to take a step back. You can’t create with joy if you’re lost in perfectionism.
People see the glamor of Michelin-starred cuisine, not the discipline behind it. What is one truth about that life that most outsiders never understand?
People see the beauty on the plate, the artistry, the precision, but they don’t see the sleepless nights and endless repetitions behind it. Every “simple” dish is the result of years of trial and error and improvement. It’s a world of passion and pressure, but also of deep satisfaction when everything finally falls into place. Not to mention the overall vision of the restaurant, from the welcome to the service.
Italian cuisine has undergone centuries of reinvention. What do you think the next evolution or trend will be?
I think Italian cuisine will always be evolving, but its soul will never change. I believe the future is a return to simplicity, to ingredients that tell a story and techniques that highlight them. Less glamor, more authenticity. The next chapter in Italian cuisine is about respect for the land, the seasons and the work of our predecessors.
What are your plans for 2026 and beyond?
I want to continue growing the MC Hospitality Group internationally, bringing the spirit of excellence of Monaco and my cuisine to new destinations. Mentoring young chefs is also an important goal: sharing what I have learned about passion, patience and precision. Awards are wonderful, but the real goal is to create something that lasts, a legacy built on heart and taste.
