At the age of 18, he moved to Milan to study Finance and took up a part-time job in some local kitchens to support his studies. A few years later, he realized that his passion for cooking had not faded away and decided to dedicate all his attention to his vocation.
In 2005, after several years traveled around Europe, he settled in Berlin. Two years later, Antimo started to work for a small restaurant called “Vai Mo”, a unique intimate 18-seaters in the district of Prenzlauer Berg, where he became the Head Chef thanks to the support of Chef-Owner Gioacchino Conti who opened his mind and knowledge about his culinary skill.
Due to his outstanding performance during his placement, Antimo seeked for new challenges. In 2010, he opened his own bistro supported by a family’s friend who believed in his skills. An ever-curious and avid learner, he went back to Italy in 2011 to sharpen his skills and broaden his knowledge at “Alma Scuola Internazionale di Cucina Italiana”, the country’s most prestigious culinary institute, directed by the Master of Italian cuisine Gualtiero Marchesi. During his studies, he spent 6 months in Piedmont as an intern at the only Michelin-starred restaurant of the city of Barolo La Locanda nel Borgo Antico with Chef Massimo Camia. This decision was a turning point in his career where he graduated as the Best Student of the entire course by showing his talent skills.
Continuing Antimo’s track of culinary excellence, he joined the prestigious Villa Crespi in 2012 – a stunning two Michelin stars “Relais & Château” on the Lago d’Orta in Piedmont with Chef Antonino Cannavacciuolo in which opened the door for him to work in Hong Kong the same year. Being highly recommended to be the Chef de Cuisine for L’Altro – the new venture of Chef Philippe Léveillé of two Michelin-starred Miramonti L’Altro, just after four months of the opening, L’Altro received the prestigious Michelin Star Award in the 2013 & 2014 edition of Hong Kong and Macau Michelin Guide. Antimo Merone joined three-Michelin starred Chef Umberto BOMBANA in 2014 on his newest project 8 ½ Otto e Mezzo BOMBANA Macau as Executive Chef