Leopoldo Elefante is the Executive Chef of Un Piano Nel Cielo. Born and raised in the Campania region of Italy, Leopoldo started cooking at age 14. Growing up in a family where food played a large role, Leopoldo attributes his culinary interest to the countless hours spent in the kitchen under the guidance of his mother and grandmother.

Leopoldo began his professional culinary career at the Hotel Management School in the historic town of Castellammare di Stabia, in the metropolitan city of Naples, where he graduated with a Culinary Arts and Culinary Services degree in 2002. From Rome to the Amalfi Coast, Leopoldo has held positions at some of Italy’s most notable restaurants, including three-Michelin-starred Reale in Castel Di Sangro, where he worked under the guidance of Niko Romito, as well as two Michelin-starred Quattro Passi and Oliver Glowing.

Many prominent chefs have a mentor who teaches them to push the boundaries; for Leopoldo, that was culinary master Gualtiero Marchesi, the first Italian chef to be awarded three Michelin stars, and recognized for his iconic saffron rice with edible gold leaves. Not only drawing inspiration for his cuisine from his mentor, Leopoldo attributes his culinary masterpieces to exploring the fresh vegetation, colors, and smells of the great outdoors in his hometown of Campania.

In 2017, Leopoldo Elefante joined Un Piano Nel Cielo, where he has held the position of Executive Chef at Casa Angelina. Defining a balance between presentation and taste, Leopoldo’s elegant menu for Un Piano Nel Cielo features the freshest seasonal ingredients from the best local suppliers of the Amalfi Coast, while playfully presented to diners and complemented by a diverse wine collection. To ensure Leopoldo’s cuisine reflects the culinary traditions of the Mediterranean coast, each dish is prepared with a gourmet touch.