Interview: Vincenzo Castaldo on telling the story of the Amalfi Coast through food
Vincenzo Castaldo is Head Chef of Maestro’s at Treville Positano, set on a vine-covered terrace overlooking the cliffside village on Italy’s Amalfi Coast. The restaurant showcases Italian cuisine with Mediterranean and international influences, centred around seasonal ingredients from Treville Positano’s organic farm.
With more than twenty years of experience, Castaldo is known for his refined approach to Italian cuisine and his commitment to sustainability. Born in Naples, he studied Hospitality and Food & Beverage before earning a Sommelier Certificate from the Italian Sommelier Association in Rome. He further honed his craft through apprenticeships at some of the world’s leading restaurants, including The French Laundry, Tetsuya’s, The Fat Duck and Mugaritz.
He began his career in 1996, working in fine-dining kitchens across Portugal and the United States, before joining Alfonso Laccarino at the two-Michelin-starred Don Alfonso 1890 in 2004. He later served as Chef de Cuisine aboard the yacht Christina O, led the Southern Italian restaurant at Macau’s Grand Lisboa Hotel, and returned to Don Alfonso 1890 in 2014 as Executive Chef in Dubai, later overseeing the group’s international operations.
Before joining Treville Positano, Castaldo was Culinary Director of The Heritage Collection, curating dining experiences at landmark properties including Villa Astor in Sorrento and Villa Balbiano on Lake Como.
Today, at Maestro’s, Castaldo combines Italian tradition with global influences through a farm-to-table philosophy that celebrates seasonal produce, organic farming and thoughtful, ingredient-led cooking.
When did you first fall in love with cooking?
My passion for cooking started when I was a child, growing up in Campania. Food was always at the centre of family life, and I was fascinated by how simple ingredients could bring people together. Watching traditional recipes being prepared at home inspired me to pursue cooking professionally and turn that passion into a career.
How would you describe your culinary style?
My style is rooted in the traditions of Southern Italy, but always with a contemporary touch. I like to respect the authenticity of each ingredient, enhancing its natural flavour rather than overcomplicating it. Simplicity, seasonality and elegance are the principles that guide every dish I create.
What is your culinary vision for the menu at Treville Positano?
My vision is to tell the story of the Amalfi Coast through food. Every dish should reflect the beauty, culture and ingredients of this region. At Maestro’s, we focus on creating an experience that feels both refined and deeply connected to our surroundings, using produce from our garden, local seafood and ingredients sourced from trusted producers.
Do you have a favourite dish on the menu?
It is always difficult to choose just one, but I have a special connection to our Sultana Plate. It represents the spirit of Maestro’s: local ingredients, Mediterranean flavours and a balance between tradition and creativity. It is a dish that tells a story while remaining approachable and authentic.
What is the most important lesson you’ve learned during your career?
The most important lesson is humility. No matter how much experience you gain, there is always something new to learn. Great cooking comes from listening, observing and respecting both the ingredients and the people you work with. Success is always a team effort.
What are the biggest challenges faced by the hospitality sector at the moment?
For me, the biggest challenge in hospitality is staying true to who you are while the industry around you keeps changing. At Treville, that means protecting the relationship between what grows in our garden and farm and what ends up on the plate. It means working closely with local suppliers, shaping the menu around the seasons and celebrating the best ingredients our region has to offer.
Which chefs have inspired you?
I have been fortunate to learn from several remarkable chefs throughout my career, but chef Alfonso Laccarino had a particularly strong influence on me. Working at Don Alfonso 1890 taught me the importance of respecting ingredients, supporting local producers and understanding that great cuisine begins long before you enter the kitchen. His philosophy continues to inspire my work today.
What is your approach to sustainability in your cooking?
My approach to sustainability starts with respect for the land and the sea around the Amalfi Coast. We cook with what is local, seasonal and responsibly sourced, so the ingredients speak for themselves and nothing is wasted or overworked. Sustainability is not a trend, it is about using less, choosing better and making sure that what we serve today does not take away from tomorrow.
What would you like your next project to be?
My focus is continuing to develop the culinary identity of Treville Positano and creating memorable experiences for our guests. Looking ahead, I would love to further explore the connection between hospitality, sustainability and local agriculture, developing projects that celebrate the unique heritage and flavours of the Amalfi Coast.
What is your favourite dish, and who cooks it?
My favourite dish is probably a simple plate of spaghetti al pomodoro. When it is made with great tomatoes, excellent olive oil and care, it can be perfect. No one cooks it better than my mother. No matter where my career takes me, that dish always brings me back home.
