{"id":38008,"date":"2022-05-16T00:00:00","date_gmt":"2022-05-16T00:00:00","guid":{"rendered":"https:\/\/cucineditalia.com\/a-chef-amongst-the-stars-william-anzidei-of-les-etoiles-in-rome\/"},"modified":"2022-06-25T12:03:23","modified_gmt":"2022-06-25T12:03:23","slug":"chef-stars-william-anzidei-les-etoiles-rome","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/chef-stars-william-anzidei-les-etoiles-rome\/","title":{"rendered":"A Chef Amongst the Stars: William Anzidei of Les \u00c9toiles in Rome"},"content":{"rendered":"\n

A life spent among the most beautiful terraces in Rome, as chef William Anzidei himself admits, an important background, more than 20 years of experience in the best locations of the Rome hotellerie, working alongside renowned names on the restaurant scene: from the Hilton to the Hassler, from the Eden with Enrico Derflingher to the Splendide Royal, with Stefano Marzetti, and including Igles Corelli and Andrea Fusco. <\/em><\/p>\n\n\n\n

Indeed, it was precisely from Igles Corelli that he learned the concept of circular cooking, in which each ingredient is offered as a whole and with various textures, through a variety of sophisticated preparation and cooking techniques.<\/p>\n\n\n\n

In 2019, William Anzidei arrived at the Atlante Star Hotel, as executive chef of the Les \u00c9toiles restaurant, at the behest of Federico, Francesca and Roberta Menicucci, owners of the property, to offer a gastronomic salon to the hotel, which has become, over the course of these three years, a landmark of Roman haute cuisine.<\/p>\n\n\n\r\n