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Antonio Tommasi

Maccheroni Republic - Los Angeles, CA

Antonio Tommasi was born in Bassano del Grappa in the heart of Italy's Venice region. He grew up with a family of chefs and worked in the kitchen with his father. After graduating from the Culinary Hotel Academy, he began his apprenticeship in some of the most prestigious hotels and restaurants in Italy.

In 1979, he moved to the US to work as the chef at the famed Orlando Orsini Restaurant in Los Angeles. Later, Mauro Vincenti convinced Tommasi to be his Pasta Chef for the new restaurant Rex il Ristorante, with other chefs such as Filippo Costa and Ezio Gnazzo, from Gualtiero Marchesi in Italy, and Ezio Santin. It was an eye-opening experience that reinforced his passion for cooking. With this team, Rex il Ristorante became one of the best restaurants in the world.

A few years later, Tommasi moved to Spectrum Food as Executive Chef. In 1988, he opened his first restaurant Locanda Veneta with his friend, Jean Louis De Mori in Los Angeles. This led to the opening of Ca Brea, Ca del Sole, Il Moro, Allegria, I Padri and his latest restaurant, Maccheroni Republic.

His exceptional cooking skills have regarded him as one of the pioneers of Italian Cuisine in the US. He is a recipient of numerous awards & nominations such as The Southern California Writers’ “Restaurant of the Year”, Esquire Magazine’s “Best Dish of the Year”, Gourmet Magazine’s “One of the Best and Most Creative Italian Chefs” and he was also presented as “America’s Best Chef” at Carnegie Hall in New York. He is the founder of PASTA ART and President of Accademia Italiana Maestri della Pasta. He currently lives in Hollywood Hills and also spends few months every year at his farm in Tuscany.

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