Corrado Tiberio

Born in Sicily and raised in Rome, he entered the hospitality industry at a young age, gaining experience in countries such as the UK, Scotland, Denmark, Madagascar, Cuba, and the Netherlands. In Madagascar, he collaborated with locals to open a restaurant, incorporating regional ingredients and leading its operations. In Denmark, he worked at a Michelin-starred restaurant, refining his expertise in high-level hospitality.

‍

During his travels in Japan, he became captivated by the depth of cocktail culture, inspiring him to pursue further study upon returning to Italy. Alongside his work in hospitality, he ventured into the IT field, leveraging technical skills to support the industry in innovative ways.

‍

With a background as a chef, he brings a deep understanding of flavors and sensory experiences to his work as a journalist, striving to authentically convey the stories and passion of creators. Currently, he is dedicated to researching herbs and botanicals, applying his knowledge to both drink and food development with creativity and precision.

‍

‍