At the end of the 19th century, the nearby Amalfi Coast was booming, and Naples began to experience a resurgence, marked by its vibrant authenticity, innate joy, and good taste of its inhabitants. This resurgence is evident in the city’s flourishing hospitality scene, with new grand hotels opening, such as the historic Palazzo Caravita di Sirignano becoming a Rocco Forte hotel and Marriott planning to open a W Hotel in 2026. Among the major announcements is the return of Alain Ducasse to Italy with a high-end culinary project in collaboration with Hotel Romeo, the five-star hotel designed by Kenzo Tange, located in front of the port. Originally, the partnership between Ducasse and entrepreneur Alfredo Romeo was intended to begin in Rome, but due to delays caused by archaeological discoveries during construction, the project launched first in Naples.

Ducasse, known for his innovative approach and as a pioneer of natural and vegetable cuisine, has crafted a menu centered around local Campanian seafood and produce, enhanced by the finesse of French haute cuisine. The restaurant, led by young Tuscan chef Alessandro Lucassino, offers a Mediterranean, Italo-French culinary experience. Interestingly, the menu excludes pasta, out of respect for the emotional value of traditional home-cooked dishes, and pizza, to avoid competing with Naples’ cultural icon. Instead, Ducasse introduces dishes like foie gras ravioli and sustainable blue crab, showing respect for local traditions while adding a touch of haute cuisine.

Despite some public fatigue towards haute cuisine, Ducasse believes it remains a driving force in the evolution of taste and economic growth. He emphasises that true culinary excellence requires harmony, precision, and an intangible sensitivity that he strives to impart to the hundreds of young chefs in his restaurants and those studying at his École Ducasse, which partners with Italy’s Alma culinary school. Ducasse’s appreciation for Italy, the Romeo Group, and Italian cuisine is clear, and he supports its candidacy for UNESCO World Heritage status in 2025. His presence in Naples not only elevates the city’s gastronomic scene but also contributes to the prestige of Italian haute cuisine.

“It is the men and women who make a region,” says the chef, who, despite not having cooked for several years, holds the most Michelin stars in the world (21, to be exact). “In Naples, people are passionate about food, about eating well, and there is an extraordinary variety of products. Everything you need to open a restaurant here. Cooking is harmony; to create the perfect meal, you need the right ingredients, the right cooking, the right seasoning, without too much salt, sugar, or fat. Then, you need the right wine at the right temperature. Even the gestures in the dining room must be finely tuned. In short, it’s a matter of sensitivity, something intangible.” These are concepts he tries to instill in the approximately 400 young people working in his restaurants and the more than 2,000 students enrolled at the Ecole Ducasse, which in Italy has a partnership with the Alma school in Parma. The chef loves our country, the Romeo group—soon to be in Massa Lubrense after Naples and Rome—and our cuisine, which he supports for UNESCO World Heritage status in 2025. And we love Ducasse too. After all, a name like his can only elevate the scene and prestige of haute cuisine in Italy.