Danieli, Venezia, A Four Seasons Hotel

Four Seasons Tenure

• Since 2021
• First Four Seasons Assignment: San Domenico Palace, Taormina, A Four Seasons Hotel

Employment History

• San Domenico Palace, Taormina, A Four Seasons Hotel; Mirazur Restaurant, Menton, France; Le Chalet D’Adrien in Verbier, Switzerland; Del Cambio, Torino, Italy; Rossellini’s at Palazzo Avino, Ravello, Italy

Education

• I.P.S.S.A.R. Raffaele Viviani di Castellammare di Stabia (Naples - Italy)

Birthplace

• Gragnano, Naples - Italy

Languages Spoken

• Italian, French, Spanish, English

Born in 1990 in Gragnano, in the province of Naples, Vincenzo Abagnale defies easy definition as a pastry chef. He is neither traditional nor regional — his is an international vision, one that brings lightness and elegance to each creation, always with one unexpected element that disrupts the harmony just enough to make it unforgettable.

After early experiences in his homeland, Vincenzo moved to Switzerland to begin his career at La Table d'Adrien, the Michelin-starred restaurant of Le Chalet d'Adrien in Verbier, where he refined every technique with precision and opened his palate to the wider world of patisserie. He then returned to Italy to work at Rossellini's Restaurant on the Amalfi Coast, before being invited to join the brigade of the celebrated Mirazur in Menton, France. Over four formative years, he was part of a team that earned three Michelin stars and the number one ranking on The World's 50 Best Restaurants list in 2019.

In 2021, Vincenzo joined the Four Seasons family at San Domenico Palace in Taormina, where his roots in southern Italian culture found an inspiring counterpart in the richness of Sicilian ingredients and seasonality.

Now, a new chapter beckons at Danieli, Venezia, A Four Seasons Hotel, where the lagoon itself becomes an ingredient. Wild herbs from the salt marshes, produce grown on the surrounding islands, the quiet rhythm of a city suspended between water and light: these are the materials Vincenzo now works with, and the spirit that runs through every plate.

For a pastry artist whose signature has always been discovery, desserts that reveal themselves gradually, never all at once, Venice is the ideal canvas. Each creation an invitation to savour slowly and remember long after.