Chef Gianfilippo Gatto
Born in Palermo in 1993, JRE chef Gianfilippo Gatto chose cooking early, guided by family influence and mentor Vincenzo Pinto. His training took him beyond Sicily, with roles in Italy and abroad including Il Cipriani on Giudecca in Venice, Santa Venere in Maratea, and Villa D’Amelia in the Langhe. He returned to Palermo in 2021 and, in 2022, became owner-chef of A’Cuncuma. His work stays close to Sicilian products and their versatility, often giving vegetables a central role, and building tasting menus with clarity and contrast.
“Sicilian roots, a contemporary vision.”
A’Cuncuma
JREJRE-Jeunes Restaurateurs
Palermo (PA), Italy
A’Cuncuma restaurant sits in Palermo’s historic centre, a small, intimate address with a calm, well-finished dining room and only a handful of tables. Founded in 2012 and now led by JRE chef Gianfilippo Gatto with maître sommelier Valentina Crescimanni, it brings together hospitality and a clear Sicilian identity. The experience is built around tasting menus inspired by Palermo’s historic city gates, and a wine list that stays strictly Sicilian. Contemporary art by Daniele Favaloro completes the setting, turning the room into a culinary gallery.
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