Tardi, the executive chef of Shangri-La Hotel, Bengaluru, oversees all of the
hotel’s culinary operations.
brings with him over 20 years of culinary experience gained at five-star hotels
and luxury hotels. In addition to his
culinary expertise, he is also an outstanding trainer and coach, sharing his knowledge
and skills with over 100 colleagues to build a strong culinary team at
Shangri-La Hotel, Bengaluru.
Not new to Shangri-La Hotels and Resorts, Chef Antonio began his career at
Shangri‑La’s Far Eastern Hotel, Taipei, where he headed the hotel’s renowned
Italian restaurant, Marco Polo, as chef de cuisine. Following his stint in Taipei, Chef Antonio
was appointed as executive sous chef at Shangri-La Hotel, Guangzhou, where he led
the large hotel’s day-to-day operations and oversaw its Italian restaurant, Il
gained precious experience at Michelin-starred restaurants in Italy and France under
well-renowned chefs before his career took him to a picturesque resort in
A native of
Napoli, Italy, Chef Tardi honed his culinary skills at the prestigious L. De
Medici, Ottaviano, Napoli, and holds a certification in food service management
from Cornell. Being a bundle of energy
and positivity, he – along with his team – is eager to absorb the strength and take
advantage of cuisines from different cultures and present guests with the fusion of
innovative and traditional culinary arts.
worked in different parts of the world has not only enhanced my culinary skills,
but given me an edge to adapt to different cultures and their palates. The city of Bangalore appreciates cuisines
from different parts of the world, and I am excited to offer unparalleled dining
experiences to this city,” said Chef Tardi.
to his culinary credentials, Chef Tardi is also an honourary
inductee of the Italian Cuisine Master Chef (ICMC), Barilla Academy, Italy (2013), and Master Chef, World Gourmet Summit, Las Vegas Nevada (2006).
His culinary style has its foundation in the different
regions of Italy. After spending time in
France, he also integrated the French technique into his craft. After working in Europe and the Caribbean, he
decided to move to Asia to broaden his culinary profile. He has gained exposure to the cuisines of the Far East and experienced the deep history and unique
flavours of Indian cuisine.
Chef Tardi believes in the Japanese philosophy kaizen,
which means “continuous improvement over time”. He spends time finding and studying new approaches to cooking.
work, he is an avid cyclist who is passionate about nature and enjoys riding through beautiful landscapes and the countryside
to explore hidden natural scenery. Chef Tardi’s love for travel and culture
encourages him to participate in events promoting health and an eco-friendly lifestyle
in conjunction with his passion for cycling.
a father to two adorable kids, is married to his Canadian wife of Jamaican roots. They love to spend their leisure time wining
and dining in Bengaluru.