There are stories that begin almost by chance and end up representing an entire country. Niko Romito‘s story is one of them. Today, he is one of Italy’s most internationally renowned chefs, but his journey began far from the spotlight, in the mountains of Abruzzo, where family tradition and a spirit of exploration came together.
An unexpected journey
Niko Romito was not born a chef. He studied economics and, after his father passed away, began working in the family restaurant in Rivisondoli. What was initially a choice dictated by circumstances soon became a vocation. Self-taught, Romito developed his own personal style of cooking based on simplicity, the study of raw ingredients, and rigorous technique, and in just seven years, he earned his first Michelin star.
The decisive step came with the relocation of the Reale restaurant to Castel di Sangro, where a radical and contemporary gastronomic project took shape. Over time, this journey led to the highest recognition: three Michelin stars, making Reale one of the most important restaurants in contemporary Italian cuisine. The Reale restaurant, housed within the Casadonna complex, is not just a place to eat: it is a laboratory for research into Italian cuisine. Here, Romito develops a gastronomic language based on subtlety and purity of flavours, demonstrating how simplicity can become haute cuisine. This approach has helped to redefine the image of contemporary Italian cuisine, proving that tradition and innovation can coexist in balance.
A group that combines cuisine, training and business
Over time, the Niko Romito Group was established around Reale, integrating catering, training, and food production. One of its most significant projects is the Niko Romito Academy, a professional training school that prepares the next generation of chefs and catering professionals. Students complete their training with experience in the group’s restaurants in Italy and abroad. Alongside training, Romito also develops projects related to quality food production, such as bread, pasta, and other products that bring gastronomic research into an everyday and accessible dimension.
Restaurants around the world
One of the elements that has made Romito an ambassador for Italian cuisine is his ability to take contemporary Italian cuisine beyond national borders. With the project ‘Il Ristorante – Niko Romito’, created in collaboration with Bulgari Hotels, his cuisine has arrived in cities such as Milan, Dubai, Beijing, Shanghai, and Paris. In these spaces, the gastronomic experience becomes a story of Italian culture, where cuisine, design, and hospitality interact with each other. Alongside fine dining, Romito has also developed the Spazio Niko Romito format, dedicated to a more informal, contemporary Italian cuisine that yet remains rooted in quality and technique.
Innovation and culture in Italian cuisine
Over the years, Romito has become an authoritative voice in promoting Italian cuisine as cultural heritage. The chef has supported initiatives to recognise Italian cuisine as UNESCO heritage, emphasising its economic and cultural value. At the same time, he collaborates with industrial companies and institutions on innovation projects in the food and entrepreneurial training sectors, such as initiatives dedicated to restaurant start-ups.
A contemporary symbol of Italian craftsmanship
Niko Romito’s story tells of a modern way of interpreting Made in Italy: starting from a territory, studying its traditions and transforming them into a universal language. From his family’s kitchen in Abruzzo to international restaurants, from training young chefs to food production, his journey shows how Italian cuisine can evolve without losing its identity.
It is precisely this ability to combine roots, research, and international vision that makes Niko Romito not only a chef but also a contemporary interpreter of Italian excellence in the world.
Congratulations to those who, combining passion, tradition and innovation, bring Italian cuisine to the world!
Learn about other Italian excellences in the world of food and wine.