The Team
Anthony Genovese, Chef Owner
Anthony was born in France to a Calabrian family. Rigorous training and significant experiences across the south of France, Tokyo, London, and Malaysia brought him back to Italy. Awarded a Michelin star first in Ravello, followed by two Michelin stars at Il Pagliaccio in Rome.
Francesco Di Lorenzo, Head Chef
A pillar of Il Pagliaccio, Francesco graduated from the IPSAR in Praia a Mare and later moved to Goldner Loewe in Austria. His training journey across Florence, Ravello, and Scalea ultimately led him to Rome, where he became Anthony Genovese’s right-hand man.
Veronica Loachamin, Restaurant Manager
Born in 1989, he joined Il Pagliaccio in 2018 with a strong background of experience in Rome. Here, he refined his fine dining techniques and skills. Since 2025, he has been the Restaurant Manager of Il Pagliaccio.
Luca Belleggia, Restaurant Manager & Wine Director
Born in 1990, Luca discovered his passion for wine in Burgundy. After obtaining AIS and WSET certifications, he joined Il Pagliaccio in 2016. Also a certified sake sommelier, he was appointed Chevalier of the “Ordre des Coteaux de Champagne” in 2019. Since 2025, he has held the position of Restaurant Manager & Wine Director at Il Pagliaccio. In 2026, he received the Best Sommelier Award in Gambero Rosso’s Ristoranti d’Italia 2027 Guide.
Orsetta Di Francesco, Pastry Chef
Orsetta chose pastry after a different initial path, following a passion cultivated since childhood. Her experiences in the restaurant world and her return to Il Pagliaccio have shaped her style.
Her vision brings together sweet and savory, plant-based elements and marine influences, balancing contrasts and lightness, in continuous dialogue with Anthony Genovese’s cuisine.
