Antonio Di Mora, who was born in 1976, is passionate about the world of blended wines and hospitality; he graduated from the Carlo Porta Hotel Management Institute in Milan. During his studies, he held a series of intern jobs in luxury hotels, where he deepened his understanding of various types of hospitality services. He first worked in the informal environment of the Jolly Tennis Club in Novate Milanese and then moved to Liguria to work at the four-star Palace Hotel in Diano Marina.
These experiences enabled him to learn how to create good relationships with the guests and to understand and meet their needs in the best possible way. His lucky break occurred during his internship at the Principe di Savoia in Milan, where he met Iginio Santini, who asked him to go and work in his eponymous restaurant. Two years later, again thanks to Santini, he moved first to St. Moritz, where he worked at the 5-star luxury hotel Suvretta House, then to London, where he was employed by the Santini Restaurant.
In 1999 he returned to Italy and, thanks to his professor, the well-known sommelier Giuseppe Vaccarini, he was hired by Joia as chef de rang. Right from the start, he proved to be very capable and, after a short period of time, he was given the responsibility of drawing up the wine list, in particular, of proposing suitable pairings for the restaurant’s dishes.
A few years later, a completely new career path opened up. After attending the professional sommelier school and obtaining his diploma, he was first promoted to Sommelier and then to Dining Room Manager.
Antonio firmly believes that this experience, which began almost 16 years ago, still offers excellent opportunities for growth and provides a continuous source of inspiration, not only as regards wines, but also at a personal level. Antonio, who had been an omnivore, has now become an equally staunch vegetarian.
The Joia restaurant continues to be a very stimulating and enriching workplace. It is a harmonious environment, where, over the years, the whole team has not only been able to bond, but also to develop professional relationships based on respect and stimulating exchanges with their colleagues. The restaurant enables staff to experience moments of great lightness, joy and irony, thanks to the support, collaboration, kindness and energy of everybody who works there.
His current role is Restaurant Director and Sommelier.