Paolo Cillo - Executive Chef
Paolo’s signature dishes have been described as ‘revisited Italian cuisine’ - he takes the best traditional recipes, making them better. His creative, seasonal menus reflect his upbringing in the southern Italian region of Basilicata. Here he was initiated into family cooking at a young age and, working in family restaurants from just 13, learnt that simple ingredients, prepared with skill, could bring dishes to life.
Aldo Bove – Manager
From a young age, Aldo, of Apulia in Italy’s south, knew he wanted to travel the globe and he has certainly done so - working in some the finest hotels and restaurants in Italy, Australia and the UK. Settled now in Liverpool, he brings a combination of worldly vision and Italian roots to Il Forno.
Antonio Di Natale (Nino) - Head Chef
Sicilian-born Nino moved to the UK in 2009, with ambition to take his hospitality career that one step further. He accepted a position as a commis chef at Il Forno and hasn't looked back. Now an integral part of the restaurant's kitchen, Nino's passion for Italian cuisine stems from his upbringing in Messina, an Italian foodie capital. His favourite dish to cook on the menu is Ossobuco Alla Milanese.