THE CHEF
Mediterranean roots, contemporary technique, an evolving vision
At the helm of the kitchen at Ristorante Gli Ulivi
is Ciro Accardo, born in 1991 in Torre del Greco.
His cuisine is rooted in the Mediterranean
- the sea, citrus fruits, olive trees -
and shaped by a contemporary sensibility
built on technique, balance, and deep respect for ingredients.
His training is grounded in Campanian traditions
and further developed through experiences in high-level kitchens
across Italy and Switzerland, from Sorrento and Capri to Vico Equense.
A defining influence in his journey
was the experience alongside Michelin-starred chefs, including Gennaro Esposito,
which helped shape an approach based on precision, harmony, and creative freedom.
Throughout his career, he has worked with notable properties such as:
– La Cordée des Alpes, Verbier
– Museo Caruso and The Garden, Sorrento
– Grand Hotel Quisisana, Capri
– Taverna e Mare, Torre del Greco
– La Grotta Romana, part of the Torre del Saracino project
Since 2025, he has been Executive Chef at Ristorante Gli Ulivi,
where he interprets the cuisine of the Amalfi Coast
through a style that brings together memory and contemporaneity.
A Culinary Philosophy
His cuisine is guided by three essential principles:
Respect for the ingredient
The ingredient is the starting point.
Technique is applied with restraint, never overshadowing its identity.
Seasonality and connection to place
rnHerbs from our garden, Amalfi Coast citrus,
rnlocal catch, and carefully selected regional products.
rnEach dish expresses its origin.
Essential elegance
A clean and readable cuisine,
where flavour leads the experience.
