• BRLBrazilian Real
  • BWPBotswanan Pula
  • CADCanadian Dollar
  • DKKDanish Krone
  • HKDHong Kong Dollar
  • IDRIndonesian Rupiah
  • ILSIsraeli Shekel
  • INRIndian Rupee
  • KHRCambodian Riel
  • KRWKorean Won
  • KWDKuwaiti Dinar
  • LAKLao Kip
  • LKRSri Lankan Rupee
  • LSLLesotho Loti
  • MURMauritian Rupee
  • MXNMexican Peso
  • MYRMalaysian Ringgit
  • MZNMozambican Metical
  • NADNamibian Dollar
  • NZDNew Zealand Dollar
  • OMROmani Rial
  • PHPPhilippine Peso
  • QARQatari Rial
  • SARSaudi Riyal
  • SCRSeychellois Rupee
  • SGDSingapore Dollar
  • SZLSwazi Lilangeni
  • TNDTunisian Dinar
  • TWDNew Taiwan Dollar
  • VNDVietnamese Dong
  • ZARSouth African Rand
  • ZMWZambian Kwacha
Close the pop-up×
Best Rate Guarantee

Found a better rate elsewhere? If so, we are more than happy to match it. And if you find a lower rate within 24 hours of making a booking, we will match that and give you an additional 10% off.

*Terms and conditions apply

See Details
Primary content

Chef Claudio Lanuto

Growing up in Livorno, Claudio Lanuto dreamed of being a chef, watching the women of the family in the kitchen and trying to steal their tricks and secret ingredients. Since his first job at age 14, he has lived, learned and expanded his gastronomic skills in restaurants of renown.

Career highlights include Il Pagliaccio by Anthony Genovese in Rome, I Quattro Passi by Antonio Mellino in Massa Lubrense and The Fat Duck by Heston Blumenthal in England, where he explored innovative cooking techniques in a highly experimental context.

He believes the kitchen must respect tradition and local products. The raw materials essential for the success of a dish are seasonal, local and fresh ingredients. At Anantara Convento Amalfi Grand Hotel, he is delighted to highlight the abundant raw materials that Campania has to offer. Through the bites and delights he has designed for at Dei Cappuccini Bar, Pool Bar and La Locanda Della Canonica and in his sensory tasting menus at Dei Cappuccini, Chef Claudio showcases fish caught in local waters, vegetables from the region and herbs from the convent garden right here. The result is a selection of carefully crafted dishes rich in history, flavours and culture.

Even after all these years, what nourishes Chef Claudio is seeing the satisfaction in the eyes of his guests.