A self-taught chef, he has undertaken a gastronomic career packed with research and fantasy, with maritime produce as the central feature.
Although he originally started out by studying Computer Engineering, his profession ultimately put him back in the kitchen, with which he had been well acquainted since the age of 6. He taught himself the culinary arts, and opened his Krèsios restaurant in 2007 with a focus on traditional local recipes. Years later in 2011 he moved it to the family home in Telese Terme, and his cutting-edge techniques earned him the 2012 Best Young Chef award from Le Guide de L’Espresso, one of Italy’s leading guides.
In 2013 he joined the Jeunes Restaurateurs d'Europe association, (JRE), won the San Pellegrino “Twenty Years Prize” for up-and-coming talent on the Italian gastronomy scene at the Identità Golose congress, and earned his first Michelin star in 2014. In 2017 he took Le Guide de L'Espresso’s Cookery Innovation Award, and joined the Le Soste Association.
In addition to the Krèsios, Iannotti has developed 8pus, a delivery project focusing on fish, the main philosophy of which is maximum product usage for ‘zero wastage’.