Chef Coronas was born in Sardegna, Italy where he learned at a very young age of 15 that his passion for cooking was strong. After spending his younger years inside family run kitchens in Sardegna, Chef Coronas was ready to get serious about his career which led him to attend the Instituto Professionale Alberghiero Statale di Arzachena in Arzachena, Italy. Here the Chef refined his skills in the kitchen, and expanded his knowledge of fine Northern Italian cuisine.

Upon completing his studies, Chef Coronas worked in several of the finest kitchens in Italy from Milan, to Torino, and back to his hometown of Sardegna. The experiences allowed him to work with the finest and freshest ingredients from the sea to the earth in Italy. His knowledge of cured meats, cheeses, seafood, pizza, and pasta expanded as well did his creativity.

Today Chef Coronoas has entered as the head of the kitchen at (soon to be opened) Orvietto at Green Dolphin Street. The newly remodeled kitchen designed by the chef together with the owners of Green Dolphin, was created to look and function like a true Cucina Italiana. The open kitchen, filled with glistening stainless steel is centered around the gem of the kitchen which is the new “Moretti Forno” pizza oven brought over from Italy. Chef Coronas used this oven for years in Italy, and has perfected his recipe of what will be a not to be missed item on the chef’s menu at Orvietto. Through years of experience with Northern Italian cuisine, Chef Coronas menu will boast fresh seafood dishes, perfectly cooked pastas and pizzas, as well as tender chicken and beef dishes.