Italian Cuisine & Wines World Summit

Itchefs-GVCI Guest Chefs

 

Mario Caramella

Bali Sanur Hyatt Hotel
Executive Chef of Bali Sanur Hyatt Hotel (Indonesia). He has been a forerunner of genuine quality Italian Cuisine in Asia since his years as chef of Mistral and Grissini in Hong Kong, after which he worked in Australia and Thailand. Currently is the President of GVCI (Gruppo Virtuale Cuochi Italiani - Virtual Group of Italian Chefs).

Paolo Alabisio

Paolo was born in Genoa and started his culinary journey in Portofino. He decided to go overseas to experience other cuisines so he left for London and then to Lebanon where he worked at Le Meridien for its Italian restaurant. He met culinary Master Rudi Sodamin and was invited to work as Executive Chef on a cruise ship for Royal Caribbean Intl. After two years he joined the six star cruise ship Silversea Shadow as Executive Chef sailing the South China Sea through Australia, New Zeeland and Singapore.
He then made his first work experience at a hotel: the Carlton in Singapore.
Then Paolo moved to China (Shangri-La Hotel) to work as Executive Chef and to Thailand to work at the Rembrandt Hotel in Bangkok in the same position.
At this point he was ready for a new challenge and he begun to work as Director of Food and Beverage for Six Senses in Vietnam. Today he works as a Food and Beverage Consultant in Bangkok.

Davide Bassan

Crowne Plaza Hotel Bengaluru, India
Executive Chef, New Openings consultant and photographer, Davide has worked in China for 9 years where he worked in prominent restaurants and hotels. Together with cooking, photography is his other big passion. His photos have been published in newspapers and magazines and showed in personal and collective exhibitions in Italy (Museo della Fotografia in Brescia), Shanghai and Skopje. Currently he is working on his next personal project: Storie di un passeggero, a collection of pictures from a moving taxi throughout China and India.

Alex Colombis

Chef Alessandro Colombis was born and raised in Cuneo in the Piemonte Region of Northern Italy, he grew up enjoying outdoors.
He  served his apprenticeship in restaurants in Liguria and in his home town before moving to Milan, Paris and Australia. His career then took him to five star hotels in Hawaii, Morocco, Thailand, Hong Kong and Shang Hai as executive chef of popular Italian restaurants.
In 2008 Alessandro took a sabbatical year to work as a volunteer for the Don Bosco Hotel School in Cambodia, a Salesian Missionary project dedicated to educate Cambodian youth to the Hospitality and Tourism related careers.
Chef Colombis' extensive travels and the related exposure to local foods scenes helped him learn and work in different environments with different climates, availability of ingredients and cultures. His background is reflected in his modern, no nonsense and yet authentic approach to Italian cooking.

Dario Congera

Danieli's Restaurant - Westin Hotel, Taipei
Dario was born in Savona Italian Riviera from an Italian family. His love for food and beverage came when he was very young. He started to work at the age of 14 in a small hotel in his home town Finale Ligure. Since then, he's lived in some of the world's most glamorous grounds—Rome, St. Moritz, Paris, Cairo, Jakarta and Shanghai and now he´s back in Taipei. Dario has worked for many international hotel industry companies —Four Points, Shangri-la, Sheraton, and Westin. His profound passion for cooking has been developed in his illustrious career, Dario is known for his dedication and keen eye for detail with extensive multinational experience, strong customer service ethos. Aside from being an exceptional Dario likes listening rock and heavy metal music and playing drums.

Gianni Favro

Gianni’s Restaurant, Bangkok
Gianni Favro, a talented chef and wine expert born in Pordenone, in the Northern Italian region of Friuli Venezia Giulia, built his culinary reputation on 3 principles: Mediterranean style (which means culinary traditions of Italy freely interpreted by Gianni), modernity and top quality raw ingredients. Gianni has an extensive experience as an Italian Chef in Thailand, previously he had worked in Hong Kong, Germany and, of course, in Italy at Sardegna, Costa Smeralda- Campiglio. Since 1996 Gianni’s has been an outpost of quality Italian cuisine in Thailand.

Sebastiano Giangregorio

Antonio Vinoteca Ristorante Italiano, Seoul & Ristorante Vinoteca Italiana "Il Sole " Busan, Korea
A native of Modena, Emilia Romagna, Sebastiano graduated in hotel trade, certified as sommelier and apprenticed in fine pastry under Luigi Biasetto. He has worked alternately in Italy and abroad, in restaurants and hotels in Modena and Rome, and in London, Budapest, the Canary Islands and Tunisia. Since 2007, he occupied the position of executive Italian chef at the Grissini Restaurants first in Seoul and then in Gwangjiu, South Korea. At the moment he´s Executive Chef at Antonio Vinoteca Ristorante Italiano in Seoul and at Ristorante Vinoteca Italiana "Il Sole " in Busan, Korea where he offers traditional Italian cuisine tuned to the modern palate.

Giovanna Marson

Prego Ristorante - Taj Coromandel Hotel, Chennai
Born in Milan, she comes from a family of chefs (she shares this profession with her grandparents and her uncle). She´s widely known as “La Piccola Cuoca” (the little chef) and in her spare time runs a very strong-minded blog in Italia. It is in that same city where she worked in some very famous restaurants such as Corso Como 10: a restaurant but also a book shop and an art gallery. Rasheeda Bhagat, an Indian journalist, wrote about Giovanna: “Her English might not be too good, but her creativity, talent and passion for the ‘haute cuisine’ are divine”. In fact, in terms of languages, Giovanna is fluent in Japanese and she has a degree in Oriental Studies. Thanks to this background she has worked in Japan, Hong Kong and Shangai.

Cristiano Pozzi

 

Samuele Rossi

Samuele has been Chef de Cuisine of the Grand Hyatt Beijing and has worked in California, U.S.A. as Sous Chef at Cielo, Los Angeles and other restaurants in the same city and Santa Monica as well.

Marcello Russodivito

Chef Marcello Russodivito started Marcello's Restaurant in Suffern, USA, almost 25 years ago, in the exact same spot as it is today. Together they have both, restaurant and owner, grown and evolved over the years. From a small town to Italy, he traveled all over Europe and then he went to Bermuda to enhance his culinary skills. In the USA, he started a family and put down roots. He´s also a teacher, a cookbook author, TV personality among other things.

 

Index 2010

PARTNERS
Granapadano
SPONSORS
Terre del Sole
Vinitaly
Da Giovanni Rana
Levoni
Typical Italian Fish Food
Batasiolo
Enoteca Regionale Emilia Romagna
San Damiano D'Asti
Virtus
Roncús
Paolo Caccese
Pietrasanta Wines
SUPPORTERS

Italian chamber  of commerce in Hong Kong & Macao
Cathay Pacific
The Italian Culinary Academy
Cuochi di Lombardia
Stelle del Piemonte
Food Republic
Food & Travel Communications
The I Factor Limited
Under the auspicious of
Italian Trade Commission