Chef Antonio De Ieso’s journey from Prato and Florence through Europe, New York and the Caribbean reveals how discipline, travel and leadership shaped his modern Italian cuisine.

Enrico Proietti’s journey from Sabaudia and culinary school in Rome to five milestone New York restaurants built on authentic products, meticulous technique and Italian hospitality.

Emilio Vitolo’s journey from Salerno and a New York pastry shop to Ballato is a story of family succession, humble hospitality and Italian cooking built on complete understanding.