Moreno Cedroni

He is among the most innovative Italian chefs in international cuisine. In 1984, he opened La Madonnina del Pescatore, a restaurant set in the beautiful Marche region. In 1996, he was awarded his first Michelin star, followed in 2000 by the three forks of Gambero Rosso. At the dawn of the new millennium, he opened Clandestino Susci Bar in the Portonovo bay near Ancona—a landmark for lovers of raw fish, a story of ever-evolving fragrances and flavors that flow together harmoniously. At the height of creativity and innovation in the restaurant world, in 2003 he created the first seafood delicatessen: Anikò, a kiosk offering quality street food—something like a projection of Haute Couture, finding its most fitting redefinition in a prêt-à-manger. Alongside Anikò, he launched the Officina, an experimental CE-certified workshop where fish-based cured meats and preserves, jams, marmalades, sauces, and other selected packaged products are produced. Since 2003, he has supported the AIRC Foundation’s initiative Le Arance della Salute, working with researchers to raise awareness about the importance of healthy eating in cancer prevention. In November 2006, La Madonnina del Pescatore received its second Michelin star. In 2008, he was named winner of the Swedish Kungsfenan Seafood Award. In 2012, The Wall Street Journal listed La Madonnina del Pescatore among the top ten seafood restaurants in Europe, and in 2015 he became an Ambassador for Expo. In 2018, the Norwegian Seafood Council appointed him Ambassador of Norwegian Stockfish, in recognition of his deep familiarity with fish and his innovative reinterpretation of this ingredient in the kitchen. In 2020, he launched The Tunnel, a research and development laboratory designed to channel the best of technology applied to cuisine.The Tunnel,