Chef Tommaso Sanguedolce

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Farm. Kitchen. Castle

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Tommaso Sanguedolce, Class of ‘86, is originally from Andria, just two hours from Ugento in the heart of Puglia. After years of professional experience in the diverse cuisines of Italy’s regions, he became an assistant chef at the International School of Italian Cuisine, ALMA and then worked abroad for several years. He gained experience and notoriety working at Georges Blanc in Vonnas, France, at the Ritz in London, at Osteria Lucio in Dublin of Michelin-starred Chef Ross Lewis, and finally as Head Chef at the Forte Village Resort in Sardinia. Since 2017 he has been Executive Chef at Il Tempo Nuovo.

Fine

dining