Biography

Domenico Candela, born in 1986, is a young Neapolitan chef with extensive international experience. He currently leads the kitchen at George, the renowned restaurant perched on the sixth floor of the Grand Hotel Parker’s in Naples. Discipline, creativity, style, and elegance, combined with a transalpine education and complete mastery of technique, define a cuisine that seamlessly blends local ingredients with international flavors. His training in Italy unfolded under the guidance of renowned Michelin-starred chefs, including Antonio Guida at the Il Pellicano restaurant in Porto Ercole, Stefano Mazzone at the Grand Hotel Quisisana in Capri, Nigro Damiano in the kitchens of the 5-star Hotel Relais Villa d’Amelia in Cuneo, and Enrico Bartolini at the Devero restaurant in Cavenago di Brianza. Domenico completed his training in France, starting in the kitchen brigade of Alain Solivérès, holder of two Michelin stars, at the Relais & Châteaux Le Taillevent Restaurant in Paris. He then continued at the Relais & Châteaux Pavillon Ledoyen Alléno, also in Paris, under the guidance of Yannick Alléno, a three-Michelin-starred chef. Since January 2018, he has been part of the kitchen brigade at the Grand Hotel Parker’s in Naples.