Contaldo grew up in the small village of Minori on the Amalfi Coast, developing his love for food from days he spent hunting with his father and grandfather, and collecting herbs for his mother.
Contaldo left Italy in 1969 for England where he worked in the kitchen at Barnet General hospital.
Contaldo's inspiration to cook in England was partly due to the availability of game and fungi, both important components of Amalfitan cuisine.
In media interviews, Contaldo has frequently voiced his enthusiasm for foraged wild food, especially mushrooms.
[4] In April 2003, Contaldo published his first cookbook, Passione, which is dedicated to the Amalfitan style of cooking.
Contaldo also developed menus for Oliver's UK restaurant chain Jamie's Italian, in which he is a business partner.