chef antonio tardi

chef antonio tardi

Inspired – that is one word to describe Antonio Tardi. His enthusiasm for the culinary arts began at the tender age of sixteen when his father Giuseppe encouraged him to explore the world of gastronomy. In pursuit of his dream, he completed university studies in his native Naples, Italy at the Luigi de Medici Institute and has since enjoyed a career that has taken him across Europe, the Americas, and in Asia.

“My father really supported me in choosing this field. And I remember him saying to me, ‘being a chef, you have the opportunity to travel around the world, meet new people, learn new cultures, and share experiences’ – this made me very excited about being a chef.”

In the early days, Antonio had the privilege of developing his skills under some of Western Europe’s most famed chefs including 3-star Michelin chef, Gualtiero Marchesi – who pioneered Italian nouvelle cuisine – in the legendary Grand Hotel Quisisana in Capri; Davide Oldani, at the one-star Michelin Ristorante Giannino in Milan; and Jean-Louis Nomicos, at the one-star Michelin La Grande Cascade in Paris.

His expertise encompasses learning gained from these and other exquisite hotels and restaurants in Europe, including the two-star Michelin Ristorante San Domenico in Imola. He has also studied under World Pastry Champion, Luigi Biasetto in Padova, fine-tuning his pastry skills.

After just under 7 years of life in Asia, Antonio made the decision to make the move to North America. He transitioned into western Canada in the city of Calgary. As an avid cyclist, Antonio appreciates the great work-life balance that Calgary offers, all in the backdrop of the world-renowned Rocky Mountains.

After Calgary Antonio went to Vancouver as Executive Chef at Trump International Hotel and then off to Edmonton as a Senior Executive Chef at Rogers Place, The Home of the Oilers.

“I will never cease to discover new places, new people, and new cuisine.”


From Dad’s Barbershop to Fine Dining.
Completed studies in Hotel Management.
Moved to the one-star Michelin Giannino di Milano, working alongside Davide Oldani, gaining more knowledge and ideas for his personal development.
Moved to Paris working at La Grande Cascade, one-star Michelin, under Jean-Louis Nomicos – one of the best disciples of Alain Ducasse. Here he was able to enhance his fluency in classic and modern French cuisine.
Moved to Imola, at the two-star Michelin San Domenico restaurant, improving his classical Italian cuisine working alongside his chef Valentino Mercatilli .
Moved to Padova working for Luigi Biasetto, world-pastry champion, to reinforce his pastry knowledge.
Moved to Arezzo, and with Paolo Verrazzani, started a new culinary adventure at Ristorante Vinodivino.
Moved to Siena working for one of the most exclusive luxury relais,Villa Arceno, situated in the heart of the Chianti.
Antonio left Italy to join the number one, luxury-included resort chain of the Caribbean, Sandals Resorts International, bringing to the islands his expertise in Italian and Mediterranean cuisine, all around the Sandals chain.
Moving from the Caribbean to Asia, Antonio became a member of the team with the highly respected 5-star luxury hotel group, Shangri-la Hotels & Resorts.
Living and working in the third largest city of China, Antonio helped to lead the culinary brigade of the Shangri-la Guangzhou hotel.
Antonio was invited to assume the role of Executive Chef responsible for the full pre-opening and initial culinary operation of the Shangri-la Bengaluru hotel.
After just under 7 years of life in Asia, Chef Antonio made the decision to move to North America, settling in the Western Canada city of Calgary.
Off to Vancouver as The Executive Chef of Trump International Hotel Vancouver.
Chef Antonio joined Rogers Place Edmonton ” The home of the Oilers Hockey Team as a Senior Executive Chef.
Chef Antonio Joined Sorrentino Restaurant Group as a Director of Cooking Classes.

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