MASAYUKI KONDO

My passion for cooking dates back to when I was very young and I used to help my mother (who was a cook) prepare our traditional Japanese dishes.  Then I went to hotel school and took my first steps in the kitchens of prestigious Italian restaurants in Japan.    

And so my desire to move to Italy, and learn more about its gastronomic traditions, grew stronger and stronger.  I arrived in Italy in 2004, when I had the chance of working with one-star Michelin restaurants like Da Guido in Pollenzo, All’Enoteca in Canale and Zur Rose in Appiano,  before moving on to the two-star St. Hubertus in S. Cassiano Alta Badia and then the Villa Crespi in Orta S. Giulio.
 
I became friendly and collaborated with Chef Antonino Cannavacciuolo  and then, out of the blue one day, he invited me to coordinate the team of his students at the Locanda del Pilone. And that was the start of the adventure that brought me into the sphere of the famous Michelin Red Guide.