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| Born in 1916, Antonio Cancemi studied Italian cuisine at the prestigious San Bartolomeo Culinary Institute in Rome. Upon graduating as the top student out of his class of 300, he was immediately commissioned to assume the role of Commander-in-Chief Grand Chef for the Italian Naval Force at the time when the Italian Republic became one of the Axis powers during World War II. |
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| Aboard the Catelina, he sailed from Italy and first set foot in Japan in 1943. It was also at this time that Italy surrendered and withdrew from World War II. Instead of returning to his homeland, he began his new life in the Far East. The man's love for Japan and its people gradually grew while traveling as the personal chef to U.S. General Douglas MacArthur during MacArthur's visit to postwar Japan. |
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In 1957 he moved the headquarters to Roppongi in Tokyo, and this officially marked the opening of today's Antonio's & Co. When Italian cuisine was only equated to macaroni and cheese in Japan at the time, Antonio's daily-made ravioli and oven-baked pizzas instantly became a cultural phenomenon. |
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| Today, Antonio's & Co. has expanded and branched out its operations nationwide, with more than 40 outlets including restaurants, delicatessens, cafes, supermarkets and department stores alongside importing Italian food products. The Cancemi Family has thus established themselves in Japan as one of the largest privately-owned Italian food operators. |
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| Despite the expansion of the company, Antonio's philosophy of following century-old recipes and using the freshest ingredients in true Italian style, has been meticulously maintained - to this day, the guest list includes names of royalty, foreign dignitaries and international celebrities who have a penchant for authentic Italian cooking. |
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