Chef Antonio Arcieri – Gdańsk’s Michelin Star Icon & Culinary Innovator |The Michelin-Caliber Maestro of Mediterranean Fusion |Executive Chef of Arco | Michelin Star Visionary |Italian Culinary Artist Redefining Polish Fine Dining |The Fusion Pioneer Behind Arco by Paco Pérez |The Creative Force Elevating Arco in Poland
A Rising Star with Global Resonance
In today’s dynamic culinary world—where boundaries blur and flavor becomes the universal language—Chef Antonio Arcieri has emerged as one of the most exciting and culturally attuned chefs of his generation. Born in Calabria, Italy, raised in Germignaga by Lake Maggiore, and now helming one of Poland’s most celebrated restaurants, Arcieri’s journey is a testament to talent, tenacity, and timeless technique. His cuisine does not belong to a single nation—it belongs to the world.
From a young age, Arcieri showed an unusual drive. At just 14, while others were focused on schoolbooks, he had already entered culinary school and was working part-time in pizza kitchens. These formative experiences, though humble, rooted him deeply in the traditions of Italian cooking—simple ingredients, respect for the product, and a relentless pursuit of flavor. But Arcieri was never content with borders. He sought knowledge, exploration, and refinement.
That spirit of exploration led him to Spain, where he trained under the legendary Paco Pérez at the two-Michelin-starred Miramar. There, he wasn’t just learning techniques—he was absorbing an entirely new culinary philosophy. Through Pérez, Arcieri mastered Mediterranean elegance, emotional plating, and kitchen leadership. Later, his stages at El Bulli under Ferran Adrià and Azurmendi with Eneko Atxa added layers of innovation, sustainability, and avant-garde experimentation to his growing repertoire.
Arcieri’s unique strength lies in his ability to fuse these diverse influences—Italian roots, Spanish modernism, and Polish ingredients—into something original. Now, as Executive Chef of Arco by Paco Pérez in Gdańsk, he crafts menus that resonate globally while honoring local terroir. Whether it’s oysters paired with fermented beetroot or desserts inspired by Kashubian strawberries, his food tells stories that transcend borders.
Earning a Michelin star in 2024 and a Bib Gourmand for Treinta y Tres, Arcieri has placed Poland firmly on the map of fine dining. Yet beyond accolades, he is celebrated for something rarer: his ability to evoke memory, emotion, and connection through every dish.
Chef Antonio Arcieri is not merely following the path of culinary greatness—he is forging it. His journey from Lake Maggiore to Gdańsk’s skyline is not just a rise—it is a resonance, echoing across continents and cuisines.
Early Life & Culinary Foundations
From Calabria to Lake Maggiore: A Tale of Two Italies
Born in 1988 in Lamezia Terme, nestled in the heart of Calabria, Italy, Antonio Arcieri was destined for a flavorful journey. His early years took a pivotal turn when his family relocated to Germignaga, a picturesque town along Lake Maggiore in northern Italy. This dual-cultural backdrop exposed him to contrasting culinary traditions: the rustic boldness of the South and the refined sensibilities of the North.
At the age of 14, Arcieri made a decisive move—enrolling in catering school in Baveno. Weekends were spent working in a local pizzeria, where the rhythmic motion of kneading dough and the alchemy of wood-fired ovens ignited his passion. His first encounters with hospitality were not glamorous, but they were formative. Pizza wasn’t just food; it was performance, craft, and connection.
Culinary Apprenticeships: Crafting a Maestro
The Turning Point: Miramar and Paco Pérez
In 2007, while still a student, Arcieri secured an internship at Miramar, a two-Michelin-starred establishment in Girona, Spain, under the mentorship of Chef Paco Pérez. What began as a temporary opportunity evolved into a foundational mentorship. Pérez—renowned for his mastery of molecular techniques and Mediterranean precision—recognized Arcieri’s discipline and innate curiosity.
Arcieri quickly rose through the ranks, gaining responsibilities typically reserved for senior cooks. Over the years, his time at Miramar shaped his understanding of ingredient integrity, emotional resonance in plating, and the silent communication between chef, product, and guest.
Stages at Culinary Temples: El Bulli & Azurmendi
Keen to expand his horizons, Arcieri sought stages in the temples of avant-garde cuisine:
- El Bulli (under Ferran Adrià): Here, he learned the philosophy of deconstruction—how to reinterpret the familiar and elevate it to the extraordinary. Adrià’s obsession with emotion through innovation left a lasting impression.
- Azurmendi (under Eneko Atxa): In the lush Basque countryside, Arcieri absorbed the essence of sustainability, fermentation, and the symbiotic relationship between nature and the kitchen.
These experiences not only refined his technical skill but also introduced him to culinary storytelling—a concept he would later use to define his own restaurants.
First Michelin Star: Solo Flight
By 2016, Antonio was no longer an apprentice—he was leading. Entrusted by Paco Pérez, he took charge of one of the group’s newer ventures. Within a year, the restaurant earned its first Michelin star, validating Arcieri’s capabilities as both creative lead and kitchen commander. This achievement marked a transition: from student to visionary, from protégé to peer.
Arco by Paco Pérez – Redefining Polish Fine Dining
A Culinary Lighthouse in Northern Europe
In 2019, Chef Paco Pérez invited Arcieri to a daring new project: the opening of Arco by Paco Pérez in Gdańsk, Poland. Perched on the 33rd floor of the Olivia Star, the tallest building in Northern Poland, Arco was more than a restaurant—it was a culinary statement.
Arcieri accepted the challenge with bold intent: to bring Mediterranean elegance and Spanish technique into dialogue with Polish ingredients and identity. In a country still defining its place in modern gastronomy, this was no small feat.
Signature Style: A Mediterranean Heart with Polish Soul
Arco’s cuisine, under Arcieri’s direction, is poetic yet precise. It honors Spain’s coastal sensibilities while embracing Polish biodiversity. His plates feature:
- Fermented beetroot and oyster emulsions
- Cucumber sorbet inspired by Polish “mizeria” salad
- Desserts inflected with Kashubian strawberries and Catalan techniques
The result is a menu that speaks multiple culinary languages fluently—each dish a chapter in a cross-cultural dialogue.
Michelin Star Glory: Making History in Poland
In June 2024, Arco by Paco Pérez earned its first Michelin star, becoming the first restaurant in the Pomeranian region to receive such recognition. The award was not only a personal milestone for Arcieri but a seismic shift in Poland’s fine dining scene.
The same year, Treinta y Tres, Arco’s more casual sibling (also under Arcieri’s leadership), received a Bib Gourmand for offering exceptional quality at accessible prices. While Arco dazzled with tasting menus, Treinta y Tres drew crowds with its creative tapas and comforting yet elevated bites.
International Recognition & “The Best Chef” Distinction
Arcieri’s accomplishments did not go unnoticed. He was:
- Selected for The Best Chef Awards – Foodmission 2025, a celebration of global culinary innovators
- Featured among the Top 100 Chefs Worldwide
- Invited to Dubai in 2024 as part of the Best Chef showcase events, cementing his status as a global thought leader in cuisine
🎨 Culinary Philosophy: Memory, Emotion, Precision
Chef Arcieri often says:
“I don’t cook with my hands—I cook with my memories.”
This ethos underpins his work. He believes every ingredient has a memory and every technique a story. His food is not just plated—it’s curated, like a gallery of edible emotions.
- Emotion: The guest must feel something—not just taste
- Precision: Technique must serve story, not ego
- Adaptation: The environment (local produce, seasons, culture) shapes the final form
At Arco, even the bread service reflects this: a tasting of house-made Polish sourdough, Catalan coca, and Calabrian oil bread. It’s not just a starter—it’s a prologue.
Leadership & Kitchen Culture
Arcieri’s kitchen is a blend of discipline and creativity. He emphasizes:
- Mental wellness: advocating for work-life balance in hospitality
- Team growth: many sous-chefs and junior cooks who trained under him have gone on to lead their own kitchens
- Sustainability: minimizing food waste, sourcing from ethical farms, and seasonality are kitchen mandates
In his leadership, Arcieri combines the Spanish brigade model with a Nordic egalitarian spirit—fostering not just excellence but belonging.
📺 Media, Interviews & Public Presence
Though shy in early years, Arcieri has recently embraced media as a means to share not just food but philosophy. He has been featured on:
- YouTube (Olivia Star Gdańsk) – walkthroughs of Arco’s kitchen and interviews
- Michelin Guide Poland – digital editorial on his “bridge between two seas” approach
- The Best Chef Digital Series – profile documentaries and Foodmission shorts
He’s also a sought-after guest for:
- Culinary innovation panels
- Food sustainability conferences
- Masterclasses in modern European cuisine
Current Role & Vision (2025 Onward)
Chef Antonio Arcieri remains the Executive Chef at Arco and Treinta y Tres, steering both restaurants through seasonal menu innovations and experiential dining events.
Looking ahead, his goals include:
- Launching a chef residency program at Olivia Star to mentor emerging chefs
- Publishing a bilingual cookbook: “From Calabria to Gdańsk – A Journey in 30 Plates”
- Leading the creation of a culinary school in Poland focusing on Mediterranean technique with Eastern European flavor profiles
Signature Dishes (Select Highlights)
| Dish Name | Description |
|---|---|
| Oysters, Fermented Beetroot, Dill Oil | A taste of Baltic sea and forest, with umami and earthiness |
| Lamb Shoulder, Smoked Plum, Caraway | Spain meets Poland in a slow-braised, soulful main |
| Gazpacho with Kashubian Strawberries | Dessert meets cold soup—sweet, acidic, refreshing |
| Calabrian Oil Bread & Sorrel Butter | Tribute to his southern Italian roots, reimagined for Polish climate |
| Year | Award | Institution |
|---|---|---|
| 2016 | Michelin Star | Paco Pérez Venture |
| 2024 | Michelin Star | Arco by Paco Pérez, Poland |
| 2024 | Bib Gourmand | Treinta y Tres |
| 2024 | Top 100 Chefs | The Best Chef Awards |
| 2025 | Foodmission Star | The Best Chef Global |
Languages, Interests & Life Beyond the Kitchen
- Languages: Fluent in Italian, Spanish, English; learning Polish
- Hobbies: Cycling, ceramics, foraging
- Mentorship: Volunteers with young chefs from underrepresented backgrounds
- Family: Married, father of two, resides in Gdańsk near the sea
From Pizza Ovens to Michelin Stars: The Culinary Ascent of Chef Antonio Arcieri
Chef Antonio Arcieri’s culinary journey is a vivid blend of grit, globe-trotting, and gastronomic genius. Born in Lamezia Terme, Calabria in 1988 and raised near Lake Maggiore in Northern Italy, Arcieri was shaped by a contrast of regional flavors—earthy Southern Italian boldness and refined Northern elegance.
By the age of 14, he had already committed himself to a culinary path, enrolling in catering school in Baveno and working evenings as a pizza chef. These early days laid a solid foundation in discipline and passion. But Arcieri’s ambitions were never limited to the borders of Italy.
His breakthrough came in 2007, when he began an internship at Miramar, the two-Michelin-starred restaurant led by Chef Paco Pérez in Girona, Spain. Impressed by his precision and creativity, Pérez took him under his wing. Over time, Arcieri advanced from intern to lead chef, learning the delicate balance of molecular gastronomy and Mediterranean soul.
Further stages at El Bulli (under Ferran Adrià) and Azurmendi (with Eneko Atxa) expanded his culinary language. Here, he mastered cutting-edge techniques, deepened his respect for sustainability, and honed the emotional storytelling behind every plate.
In 2016, Arcieri led one of Pérez’s ventures to a Michelin star, solidifying his status as a star in his own right. Then in 2019, he accepted a bold new challenge—heading Arco by Paco Pérez in Gdańsk, Poland. There, on the 33rd floor of the Olivia Star tower, he crafted a new culinary identity—blending Mediterranean technique with Polish ingredients.
In 2024, his vision was validated with a Michelin star for Arco, and a Bib Gourmand for Treinta y Tres. Chef Antonio Arcieri’s journey continues to inspire—a true testament to how passion, persistence, and global perspective can transform humble beginnings into culinary greatness.
