Between raw and cooked

Salvatore Milano, the chef of the restaurant Da Gemma, develops and maintains the tradition of mediterranean cuisine in general and of the Amalfi Coast in particular, renewing the dishes and flavors in a continuous quest of “better”. Despite his young age, the chef boast many prestigious engagements in Italy and abroad: from the Hotel Caruso in Ravello at the Lutetia in Paris, from the Hotel Palace in Gstaad (CH) to San Pietro and Le Sirenuse in Positano, from the restaurant Accademia of Beau Rivage Palace in Lousanna (CH) to the restaurant La piazzetta of group “Le Cirque” in Santo Domingo.
Born with a passion of aromas and flavors, Salvatore Milano concentrates all its long experience in the kitchen of the restaurant Da Gemma: the ideal place to create dishes that enclose professionality and love.

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