After obtaining a degree at the Technical Institute for hotel activities, Mimmo Di Raffaele had important work experience in the sector that has marked his professional career. He first worked in Cortina d’Ampezzo, then in Switzerland, and at the Cala di Volpe Hotel in Porto Cervo.

He then offered his collaboration for designer Nicola Trussardi with whom he opened the “Marino alla Scala” restaurant in Milan. He made the acquaintance of chef Enrico Derflingher, the ‘personal chef of Queen Elizabeth II of Great Britain’, with whom he collaborated as a sous-chef at the Eden Hotel in Rome. Before touching down at the Caruso Hotel in Ravello, he worked as executive chef for Radisson Sas “Es Hotel, Rome”.

Mimmo Di Raffaele’s philosophy has always hinged on genuine cuisine, where essence is more important than form; aiming at the enhancement of the territory with the use of innovative techniques that lead down the paths of memory and time.