Curzio Damato

Born in Puglia, I started my training in the scientific field. However, during weekend evenings and summers, I gained valuable experience in the restaurant industry. This sparked my passion for cooking, prompting me to pursue a training course in hotel education. After successfully completing my studies, I launched my career as a pastry chef in my hometown, accumulating two years of foundational experience.

My culinary passion led me to London, where I had the opportunity to work in the kitchen under the guidance of renowned chefs. During my professional career, I have had the honor of cooking in prestigious restaurants and undertaking significant internships in Europe. On my return to Italy, I spent two years in Milan.

However, the COVID-19 pandemic was a turning point in my career, bringing me back home to Margherita di Savoia. Here, together with Claudio, I participated in the transformation of “Le Salinelle” into a place where guests can enjoy a high-quality gastronomic experience and moments of relaxation.

My story reflects a deep commitment to the culinary world and an innate love for cooking. Through travels and collaborations with extraordinary chefs, I honed my skills and became a curious and respectful cook, ready to surprise the most demanding palates.