At the age of ten, Domenico began to immerse himself in the world of hospitality, assisting in the family restaurants. This early exposure to the restaurant industry shaped him and brought him closer to his future career as a chef. Subsequently, he grew professionally in some of the Michelin-starred restaurants on the Amalfi Coast where he refined his technique and culinary sensitivity. Today, as the head chef of the gourmet restaurant Hortus Sorrento, Domenico has found his true culinary expression, embracing a project that allows him to combine his agricultural roots, his experience in Michelin-starred restaurants, and his genuine passion for cooking. Every day, together with a team of young talents, the chef experiments with local ingredients, rare herbs, and flowers from the garden, always looking for new inspirations that Mother Nature has to offer.Each dish he creates is an expression of his emotions and the beauty he finds in nature. “Hortus Sorrento is not just a restaurant, but a sensory journey that crosses nature and cuisine. Every dish is an explosion of flavors that tells the richness of the territory and the uniqueness of the rare plants and flowers that adorn our garden, turning every meal into an unforgettable experience.”