Chef Angelo Agliano brings over two decades of experience in culinary arts to the one Michelin-star Tosca at The Ritz-Carlton, Hong Kong as its new director.

“My vision is to grow Tosca into a culture of gastronomic excellence,” says Chef Angelo. “There is a growing appetite for Italian fine dining in Hong Kong.”

Growing up in Sicily by the Mediterranean seaside, Chef Angelo found his passion for cooking through catching and preparing fish with his father, a professional fisherman. “Doing a simple dish is much more difficult than doing a complicated one,” says Angelo. “My philosophy is to stay true to the original tastes and traditional recipes from my childhood and translate them into the elegance of a fine dining restaurant.”

Chef Angelo has worked at a slew reputable restaurants including L’Atelier de Joël Robuchon, working closely with the culinary maestro. Starting at Joël Robuchon in Monaco, Chef Angelo later helped with L’Atelier de Joël Robuchon’s expansion in Asia opening both its Hong Kong and Taipei restaurants.

Drawing inspiration from the local produce while bringing the best of what Italy has to offer, Chef Angelo creates exciting seasonal menus every three months. His latest seasonal dishes include Hamachi Carpaccio with Sicilian Condiment and Oscietra Caviar, Spaghetti Mancini with Sea Urchin and Fresh Wasabi as well as Lamb Shoulder and Potato with Provolone Cheese and Truffle Sauce.