Moreno Cedroni is the Italian chef widely recognised as one of the leading figures in modern Italian seafood gastronomy and the chef-patron of the two-Michelin-star La Madonnina del Pescatore in Senigallia, on the Adriatic coast of Italy’s Marche region. Born 27 May 1964 in Senigallia, Italy, Cedroni opened La Madonnina del Pescatore in his hometown in 1984 at age 20, and the restaurant earned its first Michelin star in 1996 and second Michelin star in 2003. He is widely cited for his pioneering work in Italian susci, the Italian-Japanese-influenced raw fish preparation that has become one of his defining contributions to modern Italian seafood cookery.
Cedroni’s 2025-2026 work continues at La Madonnina del Pescatore in Senigallia, which has retained its two Michelin stars in the Italy Michelin Guide and continues into 2026. The 10 August 2025 What are we eating today? YouTube feature documents his current restaurant operations under his chef-patron leadership alongside executive chef Luca Abbadir. He continues to operate the broader Cedroni group across La Madonnina del Pescatore, the Anikò venue in Senigallia, and the Officina Cedroni laboratory and product range. He sits among the longest-running two-Michelin-star Italian seafood chefs of his generation.
TL;DR
- Italian chef born 27 May 1964 in Senigallia, Marche, Italy
- Opened La Madonnina del Pescatore in Senigallia 1984 at age 20
- First Michelin star 1996; second Michelin star 2003
- Pioneer of Italian susci (Italian-Japanese raw fish preparation)
- Operates La Madonnina del Pescatore, Anikò, and Officina Cedroni laboratory
- 2025-2026: Two Michelin stars retained; What are we eating today? feature August 2025
Moreno Cedroni key facts
| Born | 27 May 1964, Senigallia, Marche, Italy |
| Nationality | Italian |
| Defining restaurant | La Madonnina del Pescatore, Senigallia (chef-patron since 1984) |
| Michelin status | Two Michelin stars (first 1996, second 2003) |
| Other ventures | Anikò Senigallia; Officina Cedroni laboratory and product range |
| Defining innovation | Italian susci (Italian-Japanese raw fish preparation) |
| Style | Modern Italian Adriatic seafood cuisine |
Early life and training of Moreno Cedroni
Cedroni was born on 27 May 1964 in Senigallia, on the Adriatic coast of Italy’s Marche region. He grew up in Senigallia and developed his culinary instincts through Adriatic family-cookery and the local fishing-port culture. He pursued culinary training in the early 1980s before returning to his hometown to open his own restaurant.
In 1984 at age 20 Cedroni opened La Madonnina del Pescatore in Senigallia. The restaurant was small at the outset, anchored in Adriatic seafood and the local fishing tradition, and developed across the following decade into one of the leading Adriatic seafood restaurants in Italy. La Madonnina del Pescatore earned its first Michelin star in 1996, twelve years after its opening.
La Madonnina del Pescatore earned its second Michelin star in 2003, more than 20 years after Cedroni opened the restaurant. The two-star elevation established him at the front rank of Italian seafood chefs of the era, and the restaurant has held two Michelin stars continuously since 2003, more than 22 years.
Moreno Cedroni career timeline
- 27 May 1964: Born in Senigallia, Marche, Italy
- Early 1980s: Culinary training
- 1984: Opens La Madonnina del Pescatore in Senigallia at age 20
- 1996: First Michelin star at La Madonnina del Pescatore
- Late 1990s: Pioneer development of Italian susci concept
- 2000: Opens Anikò venue in Senigallia
- 2003: Second Michelin star at La Madonnina del Pescatore (continuously held since)
- 2010: Establishes Officina Cedroni laboratory and product range
- 2014: Sustained international guest-chef profile
- 2018: Continues development of Italian susci across multiple venues
- 2020-2022: La Madonnina del Pescatore continues operations through Covid-19 pandemic
- 2024: Two Michelin stars retained Italy Michelin Guide 2024
- 10 August 2025: What are we eating today? YouTube feature
- 2025: Two Michelin stars retained Italy Michelin Guide 2025
- 2026: Continues two-Michelin-star operation at La Madonnina del Pescatore
- 2026: 22+ years of continuous two-Michelin-star status; 42+ years as chef-patron
Moreno Cedroni signature style: Italian susci and Adriatic seafood
Cedroni’s central argument, developed across more than four decades from 1984 onwards, is that Adriatic seafood cookery combined with international technique including Italian-Japanese susci preparation can anchor a sustained two-Michelin-star restaurant in Senigallia. The La Madonnina del Pescatore menu under Cedroni continuously evolves, anchored in modern Italian Adriatic seafood and Cedroni’s pioneering Italian susci approach.
The second defining element is the pioneering work in Italian susci, the Italian-Japanese-influenced raw fish preparation that Cedroni developed in the late 1990s. The susci concept extends the Adriatic seafood tradition into raw-fish preparations that combine Italian ingredient sensibility with Japanese technique, and is widely cited as one of his defining contributions to modern Italian seafood cookery.
The third pillar is the multi-venture Senigallia operation. La Madonnina del Pescatore (since 1984), Anikò (since 2000), and Officina Cedroni laboratory (since 2010) together represent one of the more substantial Italian chef-patron operations of his region. Within the modern Italian chef cohort Cedroni sits alongside peers including Cristina Bowerman, Davide Oldani and Niko Romito as one of the defining figures in modern Italian seafood gastronomy.
Notable Moreno Cedroni work
Several Cedroni projects have become reference points in modern Italian seafood gastronomy. La Madonnina del Pescatore in Senigallia (chef-patron since 1984) is his defining four-decade operation and has held two Michelin stars continuously since 2003. The Italian susci concept developed in the late 1990s is one of his defining culinary innovations. Anikò in Senigallia (opened 2000) extends his Senigallia portfolio. The Officina Cedroni laboratory and product range (since 2010) represents his consumer-products venture. The 10 August 2025 What are we eating today? YouTube feature documents his current restaurant operations.
Moreno Cedroni awards and recognition
- 1984: Opens La Madonnina del Pescatore in Senigallia at age 20
- 1996: First Michelin star at La Madonnina del Pescatore
- Late 1990s: Pioneer of Italian susci concept
- 2000: Opens Anikò venue in Senigallia
- 2003: Second Michelin star at La Madonnina del Pescatore
- 2010: Establishes Officina Cedroni laboratory and product range
- 2024: Two Michelin stars retained Italy Michelin Guide 2024
- 10 August 2025: What are we eating today? YouTube feature
- 2025: Two Michelin stars retained Italy Michelin Guide 2025
- 2026: Continues two-Michelin-star operation
Moreno Cedroni impact on modern Italian seafood gastronomy
Cedroni’s most concrete contribution is the 22-year continuous two-Michelin-star run at La Madonnina del Pescatore from 2003 onwards, alongside the broader 42-year chef-patron tenure since 1984. The restaurant has become one of the most-recognised Italian Adriatic seafood destinations of the past two decades.
The second contribution is the pioneering work in Italian susci developed in the late 1990s. The Italian-Japanese-influenced raw fish preparation has become one of his defining culinary innovations, and is widely cited as a reference point in modern Italian seafood cookery.
The third contribution is the multi-venture Senigallia chef-patron operation across La Madonnina del Pescatore, Anikò, and Officina Cedroni. Within the modern Italian chef cohort Cedroni sits alongside peers including Cristina Bowerman, Davide Oldani and Niko Romito as one of the defining figures in modern Italian gastronomy.
Moreno Cedroni FAQ
Does La Madonnina del Pescatore have two Michelin stars?
Yes. La Madonnina del Pescatore in Senigallia has retained its two Michelin stars in the Italy Michelin Guide and continues into 2026. The restaurant has held two Michelin stars continuously since 2003, more than 22 years, one of the longer continuous two-star runs in Italian Michelin history.
What is Italian susci?
Italian susci is the Italian-Japanese-influenced raw fish preparation that Cedroni developed in the late 1990s at La Madonnina del Pescatore. The susci concept extends the Adriatic seafood tradition into raw-fish preparations that combine Italian ingredient sensibility with Japanese technique, and is widely cited as one of his defining contributions to modern Italian seafood cookery.
How young was Cedroni when he opened La Madonnina del Pescatore?
Twenty. Cedroni opened La Madonnina del Pescatore in Senigallia in 1984 at age 20, and has continued as chef-patron for more than 42 years. He earned his first Michelin star in 1996 (twelve years after opening) and his second Michelin star in 2003.
What is Officina Cedroni?
Officina Cedroni is the laboratory and product range Cedroni established in 2010 alongside La Madonnina del Pescatore. The laboratory operates as a research-and-development kitchen and produces a range of Cedroni-branded consumer products, extending his chef-patron operation beyond the restaurants.
Where is Senigallia?
Senigallia is on the Adriatic coast of Italy’s Marche region, in the Province of Ancona. The town has a long fishing-port tradition that anchors La Madonnina del Pescatore’s modern Adriatic seafood cookery, and is one of the most-recognised Italian seafood destinations of the past two decades.
What is next for Moreno Cedroni
La Madonnina del Pescatore continues with two Michelin stars in Senigallia through 2026 under Cedroni as chef-patron alongside executive chef Luca Abbadir. Anikò and Officina Cedroni continue. His public Instagram (@morenocedroni) is the best source for current updates.
