Angelo FERRIGNO

Chef : 1 restaurant

Presentation

His cuisine is unlike any other, and for good reason: Angelo Ferrigno has had a relatively straightforward career. "I trained in Auxois. I try to be self-taught. My colleagues who have been through the big houses have more experience and facilities than I do, but I defend my career path, which proves that you can do things differently to set up your own restaurant."

At just 14, the teenager trained at the CFA La Noue-Bourgogne, near Dijon, and discovered the world of Burgundy restaurants. He cut his teeth at L'Hostellerie d'Aussois, in Semur-en-Auxois, and L'Hostellerie de Levernois, in Beaune.

In 2012, he joined La Maison des Cariatides, in Dijon, and rose through the ranks to become head chef in 2015."I felt comfortable there, but I regularly heard people say, 'We eat well at Angelo's.'" So, in 2018, at just 26 years old, he decided to open his own restaurant, but it was only after two years of construction that CIBO saw the light of day."I wanted to feel at home; I had to redo everything, from floor to ceiling, to create a kitchen to my taste."

On the plate, the Burgundian puts his land to the fore, but also draws inspiration from his Italian and Portuguese origins. "It's a cuisine in tune with the times. I rely on producers located within a 200 km radius, but why not also on a local company specializing in Japanese products."He was awarded 3 toques and promoted to Grand de Demain in the France 2022 guide.

B. G.