Antonella Ricci is from Puglia, southern Italy. After graduating in Economics, she decided to change her life. Thus, she attended the well-known cuisine school Paul Bocuse in Lione. In France, she had the opportunity to work as an apprentice in a starred restaurant in Normady. Thanks to this experience she discovered new flavors and aromas.
In 1998 she entered in the Jeunes Restaurateurs d’Europe and in 2004 she worked as a teacher at Alma, the international cooking school directed by Gualtiero Marchesi.
Today, she works in her family-owned restaurant in Ceglie Messapica where she proposes traditional dishes from her region.