Contacts

Chefs and pastry chefs

The cuisine at Il Pagliaccio is refined, unique and unambiguous.
There is enough creativity on the menu to last a lifetime.
A cuisine that embraces the world of the fusion of different flavours and aromas by Anthony Genovese and Francesco di Lorenzo, for years at his side.

At times, after the meal, everything can seem different, between the textural contrasts, mellow sweetness and plays on colour… small, sweet temptations…

Francesco di Lorenzo

Francesco di Lorenzo

Sous chef

Born in 1980, Francesco Di Lorenzo is one of the pillars of Il Pagliaccio. After graduating from IPSAR Praia a Mare, he moved to Austria, to the Hotel Goldener Loewe. From 2004 to 2007 he acquired work experience at various restaurants in Florence, Ravello and Scalea, and then arrived at Il Pagliaccio, where he currently holds the position of sous chef to Anthony Genovese.

Antonio Ziantoni

Antonio Ziantoni

Cucina

Antonio was born in Rome in 1986 and began his work experience in Italy before moving on to France for two intensive years of work at the George Blanc restaurant. After that, he moved to London for a year and a half to work at Gordon Ramsey’s restaurant and, since 2014, has worked as a chef at Il Pagliaccio, as part of a team of professionals in search of new sensations and flavour combinations, led by Head Chef Anthony Genovese.

Thierry Tostivint

Thierry Tostivint

Pastry chef

Since the beginning of 2017, Thierry Tostivinit has been the resident pastry chef at Il Pagliaccio. After working in several Michelin-starred restaurants in Italy, France and Asia, the French Pastry Chef decided to stay in Rome, specifically at Il Pagliaccio restaurant. This is where he is now, creating pastry and baked goods with the utmost care and attention.