Antonio Biafora, 33, San Giovanni in Fiore, Sila.
Graduated in 2011 in Parma at the Alma (International Cooking School)
Antonio trained with chef Francesco Bracali in his two-star Michelin restaurant BRACALI in Massa Marittima (Gr) and chef Frank Rizzuti in Potenza at ‘Cucina del Sud’.
Together with six other young chefs, he created a Calabrese cooking project called ‘Cooking-Soon’. In 2015 he won the Jury prize of the prestigious contest ‘Acquea Di Chef’ supported by Ferrarelle.
In 2015 and 2016 Biafora was included among the most significant food guides of the industry “Guida 2017 Gambero Rosso Ristoranti Italiani”, “Identità Golose” and “L’Espresso”
Biafora continued to win two prestigious awards in 2016, “Taormina Gourmet” and “PrimOlio Award”. In the same year, he was included in the exhibition “Regine & Re di Cuochi” which was themed on the excellence of Italian cuisine in Turin.
Antonio Biafora’s name has been recommended by other great chefs including Heinz Beck, Massimo Bottura, Antonio Cannavacciuolo, Carlo Cracco, Gennaro Esposito, Gualtiero Marchesi…
In March 2017 he was a speaker at the "Identità Golose International Congress" in Milan as a representative of mountain cuisine and in the same month was the protagonist of Cultural Festival in Paris and Vinitaly in Verona.
In May 2017, he attended overseas internships at the Michelin-starred restaurant "Michel Bras Toya Japan"
Since 2007 he is Chef Gourmet of Biafora Resort & SPA