Antonio Corsaro
Executive Chef
Four Seasons Tenure
- Since 2026
- First Four Seasons Assignment: Current
Employment History
- Fiamma (Mauro Colagreco) and Capella Singapore, Singapore; La Scala, The Sukhothai Shanghai, China; Bar and Billiard by Alain Ducasse, Raffles Hotel Singapore, Singapore; Rivea, Bulgari Hotel London, UK; Chez Allard, Paris, France; Benoit, Paris, France; L’Andana, Tuscany, Italy; Unico, Milan, Italy
Education
- Hospitality & Culinary Diploma, Istituto Professionale Statale dei Servizi Alberghieri, Naples, Italy
Birthplace
- Pompei, Italy
Languages Spoken
- Italian, English, French, Spanish
With a career rooted in Italy’s rich culinary landscape and refined through celebrated kitchens in Paris, Shanghai and Singapore, Antonio Corsaro leads his team with an approach that balances soulful tradition with contemporary finesse.
Hailing from the town of Pompei near Naples, Antonio comes from a culture where food is more than nourishment; it is an expression of family, heritage and season. Growing up with mamma’s home-cooked meals, nonna’s treasured recipes and papa’s selections from the fish market, he developed a keen appreciation for fresh, seasonal ingredients and traditions passed down through generations – both of which continue to define his cooking style to this day.
Spanning two decades, Antonio’s professional journey began in Italy, where he mastered the fundamentals at multiple Michelin-starred restaurants before embarking on a career-defining chapter with the Alain Ducasse Group. Working in acclaimed kitchens, including Benoit and Chez Allard in Paris and Rivea in London, he honed his craft alongside global luminaries. It was a profound experience: “Beyond technical expertise, I learned a new way of thinking, a philosophy centred on discipline, simplicity and uncompromising attention to ingredients.”
A move to Asia brought fresh challenges and accolades. After launching an Alain Ducasse outlet for a leading hotel in Singapore, Antonio relocated to Shanghai to open a fine dining Italian restaurant, leading it to both Michelin recognition and a Black Pearl one-diamond rating. Most recently, he served as Executive Sous Chef at a luxury hotel in Singapore, where he helmed multiple outlets, including an Italian restaurant by Mauro Colagreco.
Now in Otemachi, he oversees a collection of diverse dining concepts, ranging from authentic Italian fare at PIGNETO to contemporary French cuisine at Michelin-starred est. Even as he supports each outlet in achieving its unique vision, Antonio brings his own distinct culinary approach – one that is anchored in tradition while embracing seasonality, restraint and modern elegance. Under his guidance, dishes begin with a clear purpose, tell a compelling story and allow exceptional ingredients to speak for themselves, transforming meals into lasting memories.
“My role is to create a culture where respect for produce, craftsmanship and people leads every decision,” he explains. “Together as a team, we are constantly exploring new ways to refine the guest experience while remaining true to our identity.”
Having admired Japan throughout his career, Antonio sees a natural connection between the culinary cultures of Italy and Japan – two nations united by their reverence for seasons, ingredient integrity and time-honoured cooking techniques. With a vision extending well beyond the plate, he also brings a renewed emphasis to provenance: “It is a privilege for me to strengthen our partnerships with Japanese farmers, fishermen, artisans and producers. Their attention to detail and commitment to quality are a constant source of inspiration.”
For Antonio, an Executive Chef’s success is measured not only by the quality of cuisine but by the confidence, clarity and shared purpose of the people who create it. A passionate mentor, he is committed to developing the next generation of chefs by creating an environment that nurtures curiosity, growth and mutual respect.
Outside the kitchen, Antonio enjoys travelling, with a special interest in exploring regional food traditions and local markets. Time spent with family and friends, staying active and lifelong learning continue to shape his personal journey and creative perspective.
