Originally from Sicily, Chef Gaetano began his training among the ancient markets of
Palermo where smells, tastes, and sounds blend together creating the mixture that in
the kitchen, as in life, gives rise to an original harmony. He left his city convinced that only through
the “journey” and the knowledge that comes from it, can one grow in competence and professionalism.
He worked in Relais Chateaux properties, in Italy, such as the Taverna Estia in Naples, then moved abroad
to further his knowledge. He arrived at Lebury in London then later in Paris where he had the
opportunity to work with Master’s such as Robuchon and Pacaud. His experience was also enhanced by a
working project with the Ritz. Once back in Italy, he fell in love with Cortona and Tuscany and here he
decided to put down roots, by joining the Organika Restaurant project, where he took over the kitchen.