Executive Chef, Anantara Palazzo Naiadi, Rome
Heros De Agostinis
Heros De Agostinis was born and raised in Esquilino, Rome’s most multi-ethnic district, near Termini station, and he still lives there. His father is from Abruzzo, his mother from Eritrea. At home there were lasagne and ravioli on one side, and zigni (the spiced Eritrean beef stew) and berberè on the other.
From that double kitchen comes what he calls “métissage”: Italian technique, with spices and produce from the Piazza Vittorio market and from twenty years abroad. He describes his style as vibrant, light and playful.
He began in 1994 as an intern at La Pergola in Rome, under Heinz Beck. London, Germany and France followed, working with Gualtiero Marchesi, Stefano Cavallini, Heinz Winkler and Marc Veyrat. He returned to La Pergola, which has three Michelin stars, first as sous chef and then as executive sous chef. In London he was Executive Chef of Apsleys, Heinz Beck’s restaurant at The Lanesborough, which held a Michelin star in 2012 and 2013, and then of Brown’s Hotel. He also worked in Monte-Carlo, St. Moritz and Manama, where he looked after 14 restaurants and lounges and a hundred staff.
Since September 2022 he has been Executive Chef of Anantara Palazzo Naiadi in Rome. His restaurant INEO, 28 seats on Piazza della Repubblica, opened in 2023 and received one star in the MICHELIN Guide 2026. Among its dishes: maccheroncino al ferretto, raviolini with muhammara and a baharat blend he makes himself, and lamb saddle tikka masala. INEO’s bread trolley won Gambero Rosso’s “Best Bread on the Table” award.
He speaks Italian, English, German and French. He has consulted on restaurant projects in Bahrain, Italy, Germany and Greece.
The journey
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Rome
- 1994–95Intern at La Pergola, under Heinz Beck.
- 2010–12Sous Chef at La Pergola, Rome Cavalieri.
- 2015–17Executive Sous Chef at La Pergola, three Michelin stars.
London
- before 2010In the kitchen at The Halkin, with Gualtiero Marchesi and Stefano Cavallini.
- 2012–13Executive Chef of Apsleys, Heinz Beck’s restaurant at The Lanesborough. One Michelin star in 2012 and 2013, AA 3 Rosettes, Best Italian Restaurant in the UK.
- 2017–19Executive Chef of Brown’s Hotel (Rocco Forte): Beck at Brown’s, the English Tea Room, the Donovan Bar.
Germany
- before 2010In the kitchen with Heinz Winkler.
France
- before 2010In the kitchen with Marc Veyrat.
Monte-Carlo
- 2017Head Chef at Hotel Metropole Monte-Carlo, for the “Odyssey” pop-up by Heinz Beck and Joël Robuchon.
St. Moritz
- 2019–20Executive Chef of Carlton Hotel St. Moritz. The Romanoff restaurant: 15/20 Gault&Millau.
Manama
- 2021–22Executive Sous Chef at The Ritz-Carlton Bahrain: 14 restaurants and lounges, 100 staff.
Rome
- 2022–nowExecutive Chef of Anantara Palazzo Naiadi. INEO: one Michelin star in 2026.
Awards
- 2026MICHELIN Guide 2026: one star for INEO, Rome.
- Gambero Rosso“Best Bread on the Table” for INEO’s bread trolley.
- 2012, 2013Apsleys, London: one Michelin star.
- ApsleysAA 3 Rosettes. Best Italian Restaurant in the UK.
- RomanoffSt. Moritz: 15/20 Gault&Millau.
INEO
Dishes at INEO: maccheroncino al ferretto; raviolini with muhammara and his own baharat blend; lamb saddle tikka masala.
The bread trolley: Roman pizza, spiced rye, a country loaf of Solina wheat from the Marche, naturally leavened breads.
- LanguagesItalian, English, German, French.
- LinksInstagram
Heros also works with restaurants and hotels.