Baciòt, the Chef

Vincenzo Bacioterracino, professionally known as Baciòt, a real Neapolitan fully blooded chef, is as authentic as the flavors of that reinterpretation twist of high gastronomic quality, that made his identification mark. Baciòt has been working with the Grand Hotel Parker's as a head of a team of young professionals in the kitchen since 1990, the same year when the new projection of the hotel was launched.

Chef of great quality, has professionally developed a carrier in the most known Neapolitan restaurants, then enriched with international experience, working together with great chefs of the calibre of Gualtiero Marchesi and Alain Passard, Baciòt thus has become the signature of George's being able to juxtapose the most demanding palates of every provenance to the Neapolitan tradition.