Antonio Altamura is an Italian chef from Puglia whose refined culinary voice is shaped by a rigorous parcours and an unwavering reverence for seasonality and the nobility of ingredients. Formed between Italy and some of Europe’s most distinguished gastronomic houses, he refined his craft within acclaimed and Michelin-starred kitchens in Spain, France, the United Kingdom, and Italy, working alongside visionary figures such as Victor Arguinzoniz and Iñaki Aizpitarte. These formative experiences instilled in him a language of precision, restraint, and quiet excellence.
He first garnered critical attention at Marzapane in Rome before settling in France, where he now presides over the kitchen at Hôtel Nord-Pinus. His cuisine reveals an elegant synthesis of Italian heritage and classical French technique, unfolding in a Mediterranean repertoire. Guided by purity of flavour, impeccable balance, and a cultivated sense of understatement, his cooking speaks with sophistication.