{"id":789,"date":"2018-06-18T16:05:14","date_gmt":"2018-06-18T16:05:14","guid":{"rendered":"http:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/?page_id=789"},"modified":"2018-09-09T10:42:12","modified_gmt":"2018-09-09T10:42:12","slug":"giuseppe-iannotti","status":"publish","type":"page","link":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/the-chefs\/giuseppe-iannotti.html","title":{"rendered":"Giuseppe Iannotti"},"content":{"rendered":"<p align=\"justify\"><span style=\"font-size: medium\">Giuseppe was born in Campania, in southwestern Italy, and after dropping out of university to pursue his passion for cooking \u2013 something he has been doing since the age of six &#8211; opened his first restaurant, Kr\u00e8sios, in Castelvenere, in 2007. Soon after, he opened Kr\u00e8sios Bottega, a shop specialising in local gourmet products, and in 2011, merged the two businesses in a farmhouse owned by his family, just outside of Telese. A year later, he was voted \u201cBest Young Chef\u201d by Le Guide de L\u2019Espresso and in 2013, joined Jeunes Restaurateurs d\u2019Europe (JRE), followed by winning the \u201cSan Pellegrino Cooking Cup\u201d and soon after, was granted admission to the restaurant association, Le Soste. In the same year, Giuseppe received his first Michelin-star.<\/span><\/p>\n<p align=\"justify\"><a href=\"https:\/\/issuu.com\/anantarasiambangkok\/docs\/wgf19_e-brochure_final\">View Brochure<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Giuseppe was born in Campania, in southwestern Italy, and after dropping out of university to pursue his passion for cooking \u2013 something he has been doing since the age of six &#8211; opened his first restaurant, Kr\u00e8sios, in Castelvenere, in 2007. Soon after, he opened Kr\u00e8sios Bottega, a shop specialising in local gourmet products, and &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/the-chefs\/giuseppe-iannotti.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Giuseppe Iannotti&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":38,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"base-templates\/t04-chef-profile.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-789","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/pages\/789","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/comments?post=789"}],"version-history":[{"count":0,"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/pages\/789\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/pages\/38"}],"wp:attachment":[{"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/media?parent=789"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}