Donato Cillo - Restaurant General Manager
Having worked in Italian restaurants since age 13, and opening his first at just 21, Donato is passionate about sharing the magic of his country’s cuisine. Donato’s spirit, combined with his brother Paolo’s talent for creating delicious food, makes for a spirited, family-orientated dining experience.
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.
Alfonso Ruocco - Manager
Alfonso hails from the Amalfi Coast, famous for its rich gastronomic heritage - just ask him about his love of spaghetti ca’pummaror! Alfonso had already carved out a career in Italy, working at the Agriturismo Villa Maria, before he made the leap to the UK.
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.
Carmine Cillo – Pizza Master
Carmine is Il Forno's pizza guru. The Cillo brother began his career as an apprentice baker in the south of Italy, later working in hotels across the Italian peninsula, before moving to Venice at age 17 to be a pizza chef. Carmine's passion for pizza has only blossomed since. The award-winning pizza chef has trained intensely to understand the exact science of combining flour and yeast, last year creating the pizza that would see Il Forno win the 'Best Pizza' category in the English Italian Awards. Carmine says: "The right knowledge and ingredients are what makes the difference between being a pizzaiolo as a job and the pizzaoilo as an artist."