Sicily. A family restaurant. Villa Santa Maria, one of the oldest culinary schools in Italy. Then the kitchens of Tuscany.

In 1998 he came to Poland with a single aim. To show what Italian cooking really is.

A quarter of a century later he is one of the most influential figures of Italian gastronomy in the country.

He cooked for two Popes, John Paul II and Benedict XVI, during their official visits to Poland.

Pappardelle with spinach, salmon and asparagus. Tagliatelle with prawns. Those recipes are on the menu today.

In 2007 he entered the Guinness World Records with 570 kg of the largest Italian dish, cooked to a classic recipe.

A story you can taste.

At fourteen he was a baker in his native Arras, in the north of France.

By nineteen he was personal Head Chef to Baron de Rothschild and his family, cooking at their private residence in Paris.

In 1983 he crossed to England on a one-way ferry ticket.

Chewton Glen, his first AA Rosette and the Face of the Future award from The Times.

Gordleton Mill. Four Seasons Park Lane. Maison Novelli. Novelli Mayfair. A Michelin star at every one.

Five out of five AA Rosettes and an Honorary MBE in 2021.

A cookery school in a fourteenth-century house in Hertfordshire, and a seat on the MasterChef Australia judging panel.

William Sitwell named it among the 25 best cookery schools in the world.

Five decades. A new chapter at Ambassador.

All his career he believed Ukrainian cuisine is one of the richest in the world, and looked for a way to be heard far beyond the country.

Many times Chef of the Year in Ukraine and a co-founder of the Association of Chefs of Ukraine, he has led the kitchens of leading restaurants in Ukraine and Europe.

For years he spoke through restaurants, recipes and dishes. Then he stepped out of the kitchen and began speaking to millions.

Today his audience across YouTube, TikTok and Instagram is more than 12 million people.

In 2022 UNESCO inscribed the culture of Ukrainian borscht cooking on the list of the Intangible Cultural Heritage of Humanity.

Borscht, varenyky, banosh, Carpathian trout, Polesian pike roe, Odesa forshmak, Poltava deruny, medovik.

For Anatoliy none of them exist apart from the places and generations that kept them. His menu gathers this geography into one story of Ukraine.

Heard by millions. Now yours to taste.