Angelo Sabatelli

Angelo Sabatelli

Angelo says it would have been impossible to fulfil his dreams without the help and support of his wife Laura, who has a keen eye for art and interior design. In 2011, they opened Ristorante Angelo Sabatelli to rave reviews and in 2013, the pair gained their first Michelin star. Angelo’s dishes are Puglian through and through, taking the light, healthy and humble ingredients of his childhood and elevating them to new heights. He is incredibly passionate about the gastronomic heritage of the region. ‘The restaurant industry in Puglia can be tough because the culinary traditions are so rich and strong,’ he explains. ‘There are so many amazing home cooks.’ While he doesn’t like to use ingredients sourced outside of Puglia (a lot of the produce he uses comes from his own garden), the technical skills he picked up during his travels certainly influence his cooking style. Angelo’s ability to use these to prepare and present traditional regional dishes in new ways is what makes him one of Italy’s most exciting chefs.

In March 2017, Angelo moved his restaurant from the outskirts of Monopoli to Putignano, giving him a new lease of life in the kitchen.

Three things you should know

Angelo has a particular passion for Puglian produce, using local cheeses and PDO-protected ingredients whenever he can.

Angelo's wife Laura runs the front-of-house team at the restaurant, while sommelier Giovanni takes care of the wine list.

Cooking contemporary food in one of Italy's most traditional culinary regions is a careful balancing act, something Angelo knows all too well. While his techniques are international and his presentation modern, the flavours and ingredients are quintessentially Puglian.