His culinary philosophy bridges authentic Italian traditions with modern techniques, drawing inspiration from his extensive international experience. As the hotel's new Executive Chef, Gennaro showcases how heritage and innovation can come together to redefine fine dining.
Gennaro Conte began his culinary journey in the traditional Italian way: inheriting a passion for cooking from his mother and helping her in the kitchen. Ischia, known for its thermal springs and picturesque landscapes, became his first school of culinary arts. Family values and lessons learned from his parents set him on a path to professional growth.
After graduating from a hotel and culinary institute, Gennaro started his career early, taking on a summer internship at a hotel at 13 and stepping into a professional kitchen for the first time at 15. His career took him across Italy and abroad, with notable stops in Bologna, the Amalfi Coast, Switzerland, London, Oxford, Paris, and Cape Town. In Paris, he gained invaluable experience working at Michelin-starred restaurants (ES – one Michelin star, and La Bigarrade – two Michelin stars), a pivotal stage in his culinary development.
Among his mentors are Chef Nino Di Costanzo (Il Mosaico restaurant, two Michelin stars, Ischia, now owner of Daní Maison on Ischia), whose philosophy and dedication continue to inspire him. Other influential chefs in his career include Giuseppe Colella, under whom he worked at Grand Hotel Park in Gstaad, Switzerland, in a team of over 30 chefs; Alberto Annariuma at Villa Cimbrone Hotel in Ravello, where he gained his first experience in fine dining; and Christophe Pelé at La Bigarrade in Paris, who taught him the importance of respecting ingredients and approaching their combinations creatively.
In Moscow, Gennaro Conte is recognized for his role in opening the Balzi Rossi restaurant, which became a significant milestone in his career. He admires the city's mix of cultures and its safety, with favorite spots including Red Square, Alexander Garden, and Gorky Park. In his cuisine, Gennaro emphasizes aesthetics but prioritizes taste, ingredient respect, and seasonality. He finds Moscow diners open to culinary exploration, which inspires him to innovate with fresh ideas and unique flavor combinations.
Gennaro's culinary approach is rooted in Mediterranean and regional Campanian cuisine, adapted to Moscow's preferences with modern touches and elegant presentation. His philosophy centers on bringing joy to people and respecting producers: “Creating something that makes people happy and gives them pleasure from food is the starting and ending point of my philosophy. This includes choosing quality products, respecting their flavors, valuing producers, using seasonal ingredients, and reducing food waste. While presentation matters, taste must always come first,” he shares.
Curious about diverse cuisines and techniques, Gennaro blends his Italian heritage with modern trends. In his free time, he enjoys being with his family, especially his daughter. “I love traveling, discovering new places and cultures, and admiring both natural beauty and historical landmarks. I enjoy movies and series. Like most Italians, I love football but also follow other sports, especially live matches at stadiums. Since my daughter was born, she has become my greatest passion, and I cherish spending time with her and my wife, playing at home or walking in parks, watching her grow and explore the world.”
At Four Seasons Hotel Moscow, Gennaro oversees the kitchens of all the hotel’s restaurants—Quadrum, Silk Lounge, Bystro, and Moskovsky Bar—as well as the hotel’s banquet and room service kitchens.