Antonio Abbruzzino grew up in Andali, a small village in the heart of the Calabrian capital of Catanzaro. At a young age, he enrolled in a local hospitality institute and began cooking at restaurants in the seaside region, later expanding his travel horizons to the rest of Italy and abroad. Mentally archiving tastes, scents and native recipe secrets everywhere he went, Antonio was greatly influenced by the cultures, techniques and traditions of the countries he visited. Following his culinary exploration of Europe, Asia, and the Americas, he returned home with his wife Rosetta, to blend the experience he garnered with the products of his homeland.
At his eponymous restaurant in Calabria, Antonio has established a reputation for complete devotion to his craft, taking great care to source the freshest fish, vegetables and meat available for his instinctive Mediterranean dishes. His philosophy of humble hard work and reverence for the transformation of local ingredients into culturally reflective cuisine were key in earning Abbruzzino a Michelin star in 2013. Additionally, his son and partner in the kitchen, Luca, is a constant source of inspiration, creativity and encouragement. With his wife and daughter heading up the front of the house and wine selection, Antonio has cultivated a life where loved ones and a life-long passion for cuisine integrate seamlessly.
Though the choice to leave Calabria was not an easy one, Antonio senses a familiarity in California — a region rich in fresh fish, vegetables, and olive oil. At Il Dandy, Antonio envisions a kitchen that represents his family’s origins and cuisine that will captivate the growing gastronomic community of San Diego.