Niko Romito is a world-renowned chef and restaurateur from Abruzzo, Italy. He is the founder and owner of the three-Michelin-starred restaurant, Reale, in Castel di Sangro, Italy. He is also the author of several cookbooks and has been named one of the best chefs in the world.
Early Life and Education
Niko Romito was born on October 19, 1974, in Rivisondoli, a small town in the province of L’Aquila, in the Abruzzo region of Italy. He grew up in a family of restaurateurs, and his parents owned a small trattoria in Rivisondoli. From a young age, he showed an interest in cooking and spent most of his childhood helping his parents in the kitchen.
After completing his high school education, Romito enrolled in a hotel management school in Castel di Sangro, where he received his diploma in hotel and restaurant management. He then went on to attend the Istituto Alberghiero di Pescara, where he specialized in cuisine and pastry.
Career
Early Career
After completing his education, Romito began his career in the restaurant industry by working at a number of different restaurants in Italy. He started out as a dishwasher and worked his way up through the ranks, eventually becoming a sous chef.
In 2000, Romito opened his first restaurant, Ristorante Niko Romito, in his hometown of Rivisondoli. The restaurant quickly gained a reputation for its innovative cuisine, and Romito began to receive recognition from the culinary world.
Reale
In 2003, Romito opened Reale, his flagship restaurant, in Castel di Sangro. The restaurant quickly gained international recognition and was awarded its first Michelin star in 2010. In 2014, Reale was awarded a second Michelin star, and in 2018, it was awarded its third Michelin star, making Romito one of only eight chefs in Italy to hold this distinction.
At Reale, Romito creates cuisine that is deeply rooted in the culinary traditions of Abruzzo, but that is also modern and innovative. His dishes are characterized by their simplicity, balance, and attention to detail, and he is known for his meticulous approach to cooking.
In addition to the restaurant, Romito has also created a culinary research center, the Niko Romito Formazione, where he works with other chefs and food professionals to develop new techniques and flavors.
Other Ventures
In addition to his work at Reale, Romito has also been involved in a number of other culinary ventures. He has authored several cookbooks, including “Niko Romito: Reale,” “Niko Romito: Una Storia Italiana,” and “Niko Romito: Ristorante Reale.”
He has also served as a judge on the Italian version of the television show “MasterChef” and has been involved in a number of other culinary television programs.
In 2018, Romito opened Spazio Niko Romito, a high-end restaurant and culinary school in Milan. The restaurant features a tasting menu that showcases the flavors and techniques of Reale, and the culinary school offers a range of courses for aspiring chefs and food professionals.
Awards and Recognition
Throughout his career, Romito has received numerous awards and accolades for his contributions to the culinary world. In addition to his three Michelin stars, he has been named the World’s Best Chef by the International Academy of Gastronomy, and he has been named Chef of the Year by a number of different organizations.
