Today we’d like to introduce you to Antonio Lucifero Tammaro.
Hi Antonio, thanks for joining us today. We’d love for you to start by introducing yourself.
I have always been passionate about gastronomy, from fine dining to fresh produce markets. Because I am more than convinced that no journey can begin unless you truly intend to lose yourself. And it’s the same in the world of gastronomy: if you want to know the local culture, if you really want to know a place, you must immerse yourself in the scents and dishes of the people; only in this way will you be able to understand who they are and where they might go
At the beginning of the new social media era, with platforms like Instagram, I started sharing my content, my gastronomic experiences, and my travels. Little by little, this led me to become a recognized and independent figure in the international gastronomy scene.
As a board member and global ambassador, I played a key role in building what is probably the only independent, sponsor-free ranking in haute cuisine: The Best Chef Awards.
In 2018, I founded and directed FOODCLUB.IT, which quickly became a leading portal for professionals and gastronomy enthusiasts. Just a year later, we were recognized by Gambero Rosso as Blog of the Year.
Unfortunately, the world of gastronomy is steeped in commercial interests, and with sponsors and journalists on their payroll, it is difficult for ordinary customers to receive sound advice. There are no publishers, due to a lack of interest, capable of guaranteeing autonomy and independent judgment to their journalists, who are often forced to be courteous in order to continue being hosted and to produce content. I consider myself fortunate in this regard; having a very lucrative job, I feel free to live out this passion and offer the best advice without any ulterior motive, simply for the pleasure of sharing.
A few years ago, I decided to return to living my passion Outside the institutions and only for my readers as I once did—I stepped away from FoodClub and took a step back from The Best Chef project. However, that hasn’t stopped my desire to seek out incredible new places to discover. Currently, I manage a Facebook group with 15,000 members and a WhatsApp channel where I share hidden gems.
How can I afford to travel and dine at the world’s best restaurants without sponsors while remaining independent? Thanks to my main business—metal scrap trading in Italy.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It certainly hasn’t been easy to make my way in an industry where sponsors and the interests of powerful international PR groups dictate the rules. But I was never in a rush, nor did I have any predetermined goals. My audience appreciated me for my honesty—for telling things as they are, without filters. And slowly, even without following the mainstream, I came to be recognized as one of the best palates in the world.
Appreciate you sharing that. What else should we know about what you do?
Vedere come i migliori chef del mondo si dedicano a offrire ai propri clienti la migliore esperienza possibile mi ha fatto guardare al mio “vero” lavoro da una prospettiva diversa. Perché limitarmi al trading quando potrei cercare di offrire un’esperienza unica ai miei clienti e fornitori?
Oggi, presso la mia struttura dove gestiamo spedizioni di rottami metallici in tutto il mondo, abbiamo una palestra aperta per i miei dipendenti e un bar a disposizione di tutti i nostri ospiti. Questo mi ha permesso di vedere il mio lavoro non solo come un’azienda, ma come un sistema vivente in cui il successo non è definito solo dai prezzi di acquisto, ma anche dall’etica e dal morale delle persone con cui si collabora.
Ho seguito il flusso degli eventi e recentemente sono riuscito a combinare la mia passione per i viaggi e le prelibatezze locali con il commercio internazionale di rottami metallici. Non molto tempo fa, ho partecipato a un servizio televisivo a Los Angeles con John Sacco, dove i commercianti di rottami si sono affrontati in una sfida di cucina.
Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
I don’t know if they can really be considered risks—when you have no choice but to swim, you just try to stay afloat and reach the shore. I was born in a neighborhood of Naples known worldwide as Gomorrah, and looking back, I can say that in some way, it has always been a struggle. But I wasn’t really aware of it—I simply did my best with whatever I had at my disposal.
So you’re seriously asking me if I’ve taken any risks?
Is there any other way to live? Because in that case, I’d say I have taken some, but trust me—there are no risks that aren’t worth a try.
Contact Info:
- Website: www.foodclub.it www.tammarometalli.it www.thebestchefawards.com
- Instagram: https://www.instagram.com/antoniolucifero/
- Facebook: https://www.facebook.com/AntonioLucifer0/
- Twitter: https://www.linkedin.com/in/antonio-tammaro/
