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Antonio Tardi, the executive chef of Shangri-La Hotel, Bengaluru, oversees all of the hotel’s culinary operations. 

Chef Tardi 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 Forno.   

Chef Tardi 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 Jamaica.     

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.    

“Having 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.   

In addition 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.  

Outside 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.    

Chef Tardi, 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.