B I O G R A P H Y
Born in Argentina but raised in Italy, Antonio Mellino moved from Buenos Aires since his early age to Sorrento Peninsula.
The encounter between two traditions so true and passionate, arouses in him an interest for the world of culinary culture.
Finally, after an extensive training course, in 1984, inthe bay of Nerano (a small Fishing Village in Amalfi Coast) born the Quattro Passi Restaurant, a location overlooking the Gulf that inspires philosophy of thechef patron, searching for a concept that combines zero-kilometer organic ingredient
with experiments inspired by the international scenario.
This is where “the Neo-Mediterranean” is born, a sty-le that blends study with research, the past with the present. A sensory combination between the search for aesthetic perfection with the seasonality of pro- duct. A winning approach!
Mr. Antonio Mellino has been engaged for years in the construction and management of restaurantsas well as the organization of numerous important events, and he obtained maximum national and international appreciation.
The restaurant also has a renowned catering service and associated equipment to pro- vide boats and yachts, anchored in the Amalfi Coast, with fresh produce.
M I C H E L I N S T A R S
2000
The story of Mr.Mellino experiences a moment of glory. Just returned from a gastronomic tour of the best restaurants in Switzerland, where he represented the regional cuisine, he receives his FIRST MICHELIN STAR.
This achievement demonstrates the excellence reached by Antonio Mellino and his restaurant Quattro Passi.
2011
After years of hard work and sacrifices, finally the satisfaction: Quattro Passi Restaurant received their SECOND MICHELIN STAR.
2023
This year the Quattro Passi Restaurant brings the THIRD MICHELIN STAR back to Campania, we are the only restaurant in all of Campania to have 3 Michelin stars.
AW A R D S
Antonio Mellino and Quattro Passi the restaurant have received numerous awards over the years:
In 1997 he won the prize for the Pommery Express in 1998 for the Academy of Italian Cuisine Pasta.
In 1999 he was asked by the Meridien chain in Japan to teach cooking classes based on the Campania Region dishes.
In the 2002, he receives an award with merit from the International Academy “des Gour- mets et des Traditions gastronomical”.
In 2003, Quattro Passi Restaurant was named the “Times” as the thirty-eighth best restau- rant in the world.
In 2007 he was chosen by the U.S.restaurant chain “Trattoria Lupo” to represent the localcuisine in the hotel Mandalay Bay in Las Vegas.
In 2008 he received the recognition of “Speciality Cocktails” for original creation of thecocktail called “Nerano” by the Southern Winary and Spirits of Nevada.
In the 2010 he was awarded with two hats and was published on the guide “The Restau-rants of Italy” and published by the the group “L’Espresso”.
In 2019 the famous newspaper from Naples, “Il Mattino” awards Antonio Mellino an Award.
I N T E R N A T I O N A L C O L L A B O R A T I O N S
From 2012 to 2021 Quattro Passi opened various international collaborations:
Moscow, Russia – Moscowicera Restaurant
Dubai, United Arab Emirates – Quattro Passi Dubai
London, United Kingdom – Quattro Passi London
Miami, United States – Forte Dei Marmi Restaurant
Porto Cervo, Sardegna – Quattro Passi al Pescatore Restaurant
Hotel Villa TreVille, Positano – TreVille Restaurant
Gstaad, Svizzera – Club De Luce Restaurant
Barbados, Caraibi – Quattro Passi On The Rocks Restaurant
Barbados, Caraibi – Bistrot Quattro Passi Beach
BIOGRAPHY
Fabrizio Mellino, born in the province of Naples on July 7 1991.
After his high school studies in foreign languages, he begins his culinary journey in France.
He graduated in “Culinary Arts and Catering Management at the Institut Paul Bocuse” in Lyon Practical experiences:
Mosaic Restaurant, Hotel Manzi Terme (2009)
“Les Terrasses D, Uriage” Grenoble (2011)
Alain Ducasse “Louis XV” Monaco (2013)
Quique Dacosta Denia, Spain (2014)
An experience in Japan (2016)
Awarded young chef of the year 2019 Guida L’Espresso
Since four years he’ been directing the kitchen of the Quattro Passi Restaurant in Nerano, three Michelin stars, three forks with a score of 93/100 for the Gambero Rosso guide, and four hats for the Espresso guide.
Via Amerigo Vespucci, 13/N – Località Nerano 80061 Massa Lubrense, NA
Ph. +39 081.808.12.71 ristorantequattropassi.it