Chef Vito Mollica

Teaches at La Scuola at Eataly Flatiron

Born in Basilicata in 1971, Vito Mollica is a veteran of the Four Seasons restaurants: he became part of the group in 1996 (in Milan) and never left it since. After a stop in Prague in 2000, in 2007 he moved to Florence where he soon was acknowledged with the most yearned for prize, a Michelin star, which he won with restaurant Il Palagio in November 2011. 
Mollica’s style is founded on preparations created and built with unshakably fresh ingredients. For instance, his cavatelli cacio e pepe with marinated prawns and squids earned him the “dish of the year’ award according to the Espresso guide in 2013.
«The careful production of the ingredients translates into flavour», the chef often explains, «The simpler the preparation of the ingredients, the easier it will be to magnify their flavour». A very authentic cooking style, rich in creativity but never just for the sake of it, with seemingly “laid-back” techniques that always have strict preparations.
In 2015, he got the double role of executive chef in Florence and Milan, where he inherited the sceptre of the great Sergio Mei, executive chef of the Four Seasons.