Italian Cuisine & Wines World Summit

Guest Master Chefs & Restaurants

Summit's search engine

Please enter the search criteria to find more info on your favourite chef or establishment.

Guest Master Chef:


Restaurant:


Event:

Nicola Cavallaro

Guest Master Chef at

SPASSO, Di Vino Group

Shop 403, Level 4, Ocean Center Harbour
City, Tsim Sha Tsui, Hong Kong

Tel: +852 2730 8027

Web

San Cristoforo Restaurant, Milano

Michele Senigaglia

Hosting Chef

See profile

See profile

 

Has been enthralled in the kitchen since the tender age of 14, where he took up an apprenticeship in his native Venice at one of the city’s most prestigious restaurants, Haig’s Grill. Since then he has worked in Europe (Brussels and Lyon), the Middle East (sultanate of Oman), and South America (Guyana) and more recently in Asia (Singapore and Hong Kong), carving himself a formidable reputation as a leading authority on Italian cooking. In his role in DiVino, he relishes the opportunity to introduce some new and exciting concepts to Hong Kong – many of them a result of wide international exposure.

Chicco Cerea

Guest Master Chef at

8½ (Otto e Mezzo)

Shop 202- Alexandra House, 18 Chater Road,
Central, Hong Kong

Tel: +852 2537 8859

Web

Da Vittorio Restaurant, Brusaporto (Bergamo)

Umberto Bombana

Hosting Chef

See profile

See profile

Chicco Cerea is the chef - patron of Da Vittorio, the family restaurant in the outskirts of Bergamo (Lombardia), where he built his outstanding reputation. Together with his brother Alberto, Chicco is following, on one hand, the footsteps of his father, the legendary Vittorio, but their style of cuisine is in a continuos evolution and improvement. Chicco has made a point out of working with the best possible ingredients and presenting his dishes with a thoughtful contemporary twist. The third Michelin star, achieved for 2010,  is the well deserved award to a culinary enterprise that with the years has become a landmark of the Italian gastronomy and a tribute to the hard working Cerea family.

Delighting the gourmet palate with unique culinary creations, Bombana has been hailed "the king of white truffles”. A native of Bergamo, in northern Italy, he was trained at the "Centro di Formazione Alberghiera" and apprenticed under the talented Ezio Santin at Antica Osteria del Ponte, now a Michelin-starred restaurant outside Milan. His impeccable talent soon took him around the world. In 1993, he joined the famous Rex Il Ristorante in Los Angeles, where he was lauded for his simple yet refined regional cooking. Bombana, arrived in Hong Kong in June 1993 to open "Toscana" an quickly established it as an iconic destination of the fine dining scene. After 15 years he opened The Drawing Room with Chef Roland Schuller. In less than a year it already garnered a Michelin star. In 2010, Chef Bombana has returned to his most distinctive and personal project ever: 8 1/2 Otto e Mezzo BOMBANA.

Stefano Ciotti

Guest Master Chef at

THE MISTRAL

InterContinental Grand Stanford Hotel, 70 Mody Road Basement 2, Tsim Sha Tsui East, Kowloon, Hong Kong - Tel: +852 2731 2870

Web

Vicolo Santa Lucia
Restaurant
, Cattolica (RN)

Eugenio Iraci

Hosting Chef

See profile

See profile

“The cuisine that exists within each of us is the result of combinations of experience linked to the flavors in the memory as a child and the awareness of the labor brought in personal luggage.” Chef Ciotti was influenced more than any other, by his mother. Those are the flavors that have shaped and inspire his cooking. Later on he had the good fortune to work with big names he respects and admires: Luigi Righi Sartini's Restaurant in San Marino, Gino Angelini, Vincenzo Cammerucci, Silver Succi, Don Alfonso. To have worked next to Gianfranco Vissani in sporadic occasions, or the wonderful experience at the Emporio Armani Café in Paris helped to make him more secure. His secret, he belives, is in complicity: a firm believer in teamwork, essential to give the right soul in the restaurant where he lives and works and expresses himself.

As the Chef de cuisine of The Mistral at InterContinental Grand Stanford Hong Kong, Chef Iraci brings with him over 12 years of culinary expertise. His career has taken him to international five-star hotels in Dubai, the US, China and Italy. He was previously the Chef de Cuisine of Cepe at The Ritz-Carlton Beijing Financial Street, and dominated the dining scene with major recognitions and awards. The restaurant Cepe was named “World’s Top Dining Venues” by Forbes Magazine of United States. Chef Eugenio joined the pre-opening team of Four Seasons Hotel Doha, Qatar in 2005 to 2007, responsible for the opening of II Teatro Restaurant. The young and passionate Eugenio, who hails from the fascinating region of Perugia, will unveil his innovative creations at The Mistral.

Luca Collami

Guest Master Chef at

JOCKEY CLUB

Web

Baldin Restaurant,
Genova Sestri

Claudio Dieli

Hosting Chef

See profile

See profile

Luca Collami loves to define himself as a self made chef, a "chef fatto in casa" His philosophy is based in instinct: great creativity, respect of the traditions and, at the same time, an awareness of the new and upcoming. His recipe of instinct and innovation is never static or repetitive. He works side by side with wife and partner Barbara Pisano with whom he shares the parenthood of 3 and the passion for cuisine and wine. Chef Collami loves to stay in touch with clients and gourmands as a way of picking up impressions and feedback. Luca Collami is a member of the Jeunes Restaurateurs d'Europe Association.

Presently working as Executive Sous Chef for The Hong Kong Jockey Club, Claudio Dieli, a native of Catania, Sicily, is 32 years old. He believes that fresh ingredients cooked the right way, is the base of a good kitchen. His first culinary experience was imparted by his Master Chef who taught him, that a good Chef can create a fantastic dish out of a few fresh local ingredients. He has worked in Luxury Properties around London at Baglioni Hotel, Dubai at Jumeirah, Amman and Cairo Fourseasons and Hong-Kong previously at Intercontinental. Chef Claudio has stayed true to his Mediterranean heritage, creating dishes that are particular to where he is from with a few innovative twists. Passion, Innovation and Respect for the ingredients are Claudio's recipe for becoming a good Chef.

Corrado Fasolato

Guest Master Chef at

TOSCA, The Ritz-Carlton

International Commerce Centre, 1 Austin Road West, Kowloon, Hong Kong

Tel: +852 2263 2263

Web

Met Restaurant, Venice

Vittorio Lucariello

Hosting Chef

See profile

See profile

43-year old Chef Corrado Fasolato is coming from Vicenza (Veneto).Despite his young age, he´s already considered among the best chefs in Italy and he´s acclaimed by the critics. In 2010 he´s been awarded with the second Michelin Star and with the “Tre Forchette” by Gambero Rosso. His cuisine has been called “Fusion” and it’s surely creative, pioneering and alternative. It offers dishes with fine flavors and unusual combinations: typical Venetian seasonal products are perfectly married with spices, colors and flavors from oriental and far east cuisine. His cuisine relaunches tradition in a modern and light way. Nowadays he is the Chef and Director of Met restaurant at Metropole Hotel in Venice.

He started his culinary career at the age of 14. With over 20 years of culinary experience in Italy, the US and the widely known Grissini Restaurant in the Grand Hyatt in Hong Kong, Chef Vittorio arrived at Angelini in 2007 in the Shangri La Hotel, in Kowloon. He recently left the kitchen at the Angelini to persue a new adventure: the breathtaking Tosca Restaurant, Ritz Carlton Hong Kong where he brings a fresh approach to all the different regional fare found within Italian cuisine, combining authentic ingredients with traditional techniques. He is a firm believer in cooking using the freshest ingredients, without heavy sauces but with a special care on maintaining the natural flavors of the ingredients which emphasizes light and healthy Italian food.

Stefano Gallo

Guest Master Chef at

ABERDEEN Marina Club Shangri La

8 Shum Wan Road, Aberdeen, Hong Kong

Tel: +852 2555 8321

Web

La Barrique, Torino

Massimo Pasquarelli

Hosting Chef

See profile

See profile

Stelle del Piemonte>Stefano Gallo was born in Torino in 1961. Since ever he´s had an infinite passion for cuisine and hospitality. After his studies, he trained for a long period at Vecchia Lanterna restaurant in Turin and worked at his father´s delicatessen shop. In the next years Stefano Gallo acquired experience with renowned chefs in famous restaurants: Roger Vergè from Mougins, Enoteca Pinchiorri in Florence, Alain Ducasse at Louis XV in Montecarlo. Moreover he also worked in important cities in Europe, South America and Japan. At La Barrique (which achieved 1 Michelin Star) Stafano’s dishes follow the Piedmont tradition, without neglecting flavors and colors from other Italian regions. His cuisine is a perfect mix of tradition and innovation, but the main actor is the ingredient: the raw material is emphasized by his creativity in combination and by using new techniques. All his dishes are thought in order to have equilibrium in flavors and uniqueness, taking always in mind harmony and simplicity.

Massimo Pasquarelli began his career in 1989 in the culinary institute of Villa Santa Maria in Abruzzo. After 3 years he moved to Imola where he learnt the bases from Chef Valentino Marcantilii in the San Domenico. In 1997 he worked as Chef de Partie at the Hotel Eden’s La Terrazza dell’Eden in Rome. Then New York at the glamourous restaurant "Le Cirque 2000". In 2000, his international exposure begun when he joined the Alain Ducasse Groupe: he worked at Hotel Plaza Athenee in Paris, Louis XV in Monaco, Spoon+ Sanderson in London, Mix in New York, L’Andana in Tuscany, Beige Tokyo, Benoit Tokyo, Le Comptoir de Benoit in Osaka, Jules Verne Tour Eiffel in Paris, and ending in Monte Carlo at the Bar & Boeuf. In 2007 he was the first Italian Chef in Asia to be awarded a Michelin star with the restaurant "Benoit" in Tokyo. Today, he´s Executive Chef at the Abeerdeen Marina Club.

Marta Grassi

Guest Master Chef at

VA BENE

17-22 Lan Kwai Fong, Central, Hong Kong

Tel: +852 2845 5577

Web

Tantris, Novara

Giuseppe Brancati

Hosting Chef

See profile

See profile

Stelle del PiemonteMarta and Mauro, life companions and co-owners of Tantris Restaurant, were respectively a teacher and a tourist agent and after some important stages in different restaurants and professional courses, they achieved their dreams and opened the restaurant in 1993, the result of passion and self-taught will. Marta’s cuisine is strongly linked with the territory but revisited. Her dishes are rich in creativity, research and excellent raw materials: a set of technique and personality. Since 1999 the restaurant is one Michelin Starred.

Born in Naples and grew up in Florence. He started training from a tender age of 15, both his mother and grandmother were his mentors. In order to be considered a successful chef, he went through every discipline of the culinary art. This allowed him to be able to invent and prepare a genuine and sophisticated meal while respecting authentic Italian cultures. Brancati worked with a number of leading restaurants around the world: in La Dolce Vita Restaurant in Maracaibo (Venezuela), as the Executive Chef of a private yacht in Asia, cruising the South China seas, creating fine dishes for a number of high profile guests and now at Va Bene Restaurant in Hong Kong. Chef Brancati believes in striking a perfect balance while introducing his meals, combining vibrant flavors of seasonal ingredients to traditional Italian ingredients. Treating guests to a dining experience rather than just a lunch or dinner is an art form.

Pino Lavarra

Guest Master Chef at

ANGELINI, Kowloon Shangri-La

64 Mody Road Tsim Sha Tsui East

Tel: +852 2733 8750

Web

Palazzo Sasso, Ravello

Patrizio Roncato

Hosting Chef

See profile

See profile

 

A native of Bergamo, Italy, Chef Patrizio has over 15 years of extensive cooking experience with some of the finest restaurants and hotels of the world. He started his culinary career in 1996 and since then, Chef Patrizio has been in the kitchens of several established restaurants in Europe, including Il Teatro at Four Seasons Milan, Loui at Conrad Brussels, the Michelin starred restaurants La Maison du Boeuf and Le Passage in Brussels, Belgium and luxury establishments at Four Seasons George V Paris. He has an avid passion for culinary excellence and is a firm believer in cooking using the freshest ingredients, with savoury and aromatic sauces but, preserving the natural flavors of the food. Having the experience of working in a variety of world class French restaurants over the years not only refined his cooking techniques, but also his artistic approach towards his creations. Aspiring to get back to Italian cuisine, he decided to combine both culinary traditions to create a truly five-star dining experience for guests. He delights in making “familiar” Italian food in modern and stylish ways, taking enormous pride in his trade.

Nicola Portinari

Guest Master Chef at

AURORA, Altira Hotel, Macau

Avenida Dr Sun Yat Sen & Avenida de
Kwong Tung, Level 10, Taipa Island, Macau

Tel: +853 2886 8868

Web

La Peca, Lonigo (Vicenza)

Michele Dell’Aquila

Hosting Chef

See profile

See profile

Nicola Portinari was born in 1964 into a family that had run a butchers shop and rotisserie for generations in Lonigo, Vicenza. In this environment, helping in the kitchen as young boy, he learned the fundamental elements of traditional menus. In 1987, he opened La Peca Restaurant (The imprint) with his brother Pierluigi and during his twenty years’ experience at the kitchen stove Nicola Portinari has left his imprint. He was part of Alain Ducasse’s team at Hotel “La Pinede” in Saint Tropez and worked in San Sebastián at Arzak (3 Michelin Stars). In 1996, “La Peca” was awarded its first Michelin Star. Nicola was then elected “Young Chef of the Year” by the Espresso guide in 1999. Since 2008 “La Peca” has been awarded its second Michelin Star.

Michele dell’Aquila has developed his culinary skills in the best restaurants around the world: from his native Italy to Germany, then Spain, France, and Japan. In Italy, he worked at the prestigious 3-Michelin-star restaurant Don Alfonso 1890 in Sant’Agata sui Golfi. Then, his talents came to the fore during his tenure as chef at ‘Il Ristorante’ Fine Dining Italian Restaurant, at the Bulgari Resort Bali and Bulgari Resort Tokyo Restaurant. Now at “Il Ristorante Aurora” Michele´s cooking, who artfully combines concept, the right technique, and search for top-quality products, satisfies the palates of the customers in their search for high-quality products, original dishes, and appreciation for the chef’s creativity.

Gino Razzano

Guest Master Chef at

GAIA

G/F The Piazza, Grand Millennium Plaza,
181 Queen's Road Central, Hong Kong

Tel: +852 2167 8200

Web

Montecarlo

Paolo Monti

Hosting Chef

See profile

See profile

In his 28 year career as a chef, Gino Razzano has followed his passion for food around the world. Gino gained his experience working in 5 star hotels and running his own restaurant. His love of travel and explorative spirit drove him join cruise ships, where he was able to taste the world and sample exotic cuisines. Gino was eventually drawn back to his native Mediterranean when he took his cooking to a new level by joining the super yacht industry 8 years ago. Gino grew up on the island of Ischia, near Naples, Italy and has always stayed true to his roots. His grandfathers were, respectively, a captain and a famous chef, so it is no surprise that he ended up following their footsteps. He cooks for many high profile, international guests and is proud to introduce them to his own brand of traditional Italian cuisine. He never fails to impress, always using fresh, high quality ingredients in a way that let the true flavors of the food shine through.

Chef Monti heads the kitchen at Gaia with a fresh and thoroughly modern style of Italian cooking. A native of Rome, Paolo has worked at some of The Eternal City’s most renowned restaurants, including Alberto Ciarla, the famous seafood venue; the Michelin-star Eden Hotel; and Checco ar 13 ‘mo, one of the oldest trattorias in Rome. Paolo also draws on seven years of experience with a number of leading Los Angeles restaurants, notably as sous chef to the legendary Mauro Vincenti at the famous REX il Ristorante, Louise’s Trattoria and the Alto Palato Trattoria, ranked among the Top 10 restaurants in LA. Not surprisingly considering his influences, Paolo’s cooking style combines authentic Italian with health-conscious Californian – creating a high quality, lighter Italian cuisine which is so popular today.

Andrea Ribaldone

Guest Master Chef at

OSTERIA, Holiday Inn Golden Mile

50 Nathan Road Tsim Sha Tsui,
Kowloon, Hong Kong

Tel: +852 2315 1010

La Fermata, Spinetta
Marengo (Alessandria)

Paolo Federici

Hosting Chef

See profile

See profile

Stelle del PiemonteAndrea Ribaldone has a literary background and it is thanks to his friend Riccardo Aiachini, from Alessandria, who´s been in the restaurant business for 25 years, that he discovered the pleasure of cuisine. It’s in Riccardo’s kitchen that Andrea started as a self-taught chef and they´ve worked together ever since. Since 1987 they own the restaurant “La Fermata”, located in the Resort of Spinetta Marengo. Andrea is also a cook book author and he is often guest in a popular Italian TV cooking program.

With his strong sense of enthusiasm and passion for traditional Italian cuisine, Chef Paolo Federici knew immediately on his first visit to dynamic food-loving city, Hong Kong, that it was a place he we wanted to be a part of. He was appointed Executive Chef of Va Bene, Lan Kwai Fong’s longest established Italian trattoria, in 2007. This year he begun a new venture at Osteria Ristorante Italiano (Holiday Inn Golden Mile) and his experience has only served to reinforce his commitment of offering genuine, authentic Italian food. Born in the Northern Italian region of Lombardy Paolo’s career has seen him work alongside several notable Chefs include the six-star Michelin Chef Alaine Ducasse’s protégé, Chef Stefano Baiocco.

Sauro Scarabotta

Guest Master Chef at

208 (Duecento Otto)

208 Hollywood Road, Hong Kong

Tel: +852 2549 0208

Web

Friccó, Sao Paulo (Brazil)

Enzo Carbone

Hosting Chef

See profile

See profile

Born in 1965 in the medieval Italian town of Gubbio, region of Umbria, where he graduated from the School of Hospitality of Assisi. In Italy, he worked at the renowned restaurant Locanda dell 'Angelo, and took the typical cuisine of his country to major hotel chains like Sheraton and Hyatt, Germany, Japan, Chile and Argentina. In 1994 he accepted an invitation from Giancarlo Bolla to go to Brazil and work in his restaurants. He started at La Tambouille, then at The Leopoldo, which he left to head the kitchen at Bar des Arts. Still wishing to run his own restaurant he opened in 1997 together with his wife, Rita, the Friccó Ristorante. Sauro also works actively in the management of ABAGA (Brazilian Association of High Gastronomy), participates in television programs to talk about Italian food and fresh truffles (another family passion since he comes from a family of truffle hunters in Umbria). He´s also a consultant for Costa Cruises' Silver Super All'Italiana a DELVERDE Ambassador of Italian pasta in the production of blogs and culinary competitions and the author of the preface of Kithchen of the World: ITALIA.

Born in Napoli, Italy. With a deep-rooted passion for cooking, Enzo Carbone comes from a family of trattoria owners in Naples. Graduated from the famous “La Roche” Institute in Crans Montana,Switzerland majored in Culinary and Hotel Management. He has collaborated with Yenn Wong's JIA group on the conceptualization and cuisine of Issimo Restaurant at JIA Shanghai and 208 Duecento Otto and has contributed greatly to the resounding success of both. He has won prestigious awards for restaurants under his helm in Europe, Middle East, New Zealand and Shanghai. Enzo also collaborated with the Italian Chamber of Commerce to host tastings at World Expo in Shanghai.

Gaetano Simonato

Guest Master Chef at

JOIA

R010, Level 3, Elements Mall, Kowloon Station,
Austin Road West, Kowloon, Hong Kong

Tel: +852 2382 2323

Web

Tano passami l’olio,
Milano

Alessandro Angelini

Hosting Chef

See profile

See profile

A talented Italian chef who owns the acclaimed restaurant “Tano passami l’olio” in Milan (Lombardia Region). His cuisine is loved both by customers and critics: the Michelin guide keeps awarding him a well earned star. The essence of Mr Simonato´s cuisine is in the name of his restaurant: “Tano” is a diminutive of Gaetano’s given name and “passami l’olio” means “pass me the olive oil”. Since 1995, quality Italian extra virgin olive oil is in the foundation of his tasteful, yet light signature dishes, in which the ingredients – strictly uncontaminated – play a fundamental role. He´s a Master of Italian high cuisine made in the healthiest way. It’s not by chance that in his restaurant he makes as scant use of butter and has more than 40 different extra virgin olive oils to condiment his dishes.

Grounded in classic Italian cuisine and with a passion for authenticity, Joia´s Executive Chef Alessandro Angelini is no stranger to acclaimed Italian restaurants. Chef Angelini’s seventeen years in the industry have seen him criss cross the globe honing his skills in an A list of restaurants in Venice, London and Los Angeles – where he frequently cooked for many of Hollywood’s biggest celebrity names. Now at Joia, where he arrived from working in Jakarta’s ‘sexylicious’ Italian restaurant ‘Rosso’, his menus reflect the combination of innovation and authenticity.

Mariangela Susigan

Guest Master Chef at

ASSAGGIO

6/F Hong Kong Arts Centre,
2 Harbour Road Wanchai, Hong Kong

Tel: +852 2877 3999

Web

Gardenia, Caluso (Torino)

Marco Furlan

Hosting Chef

See profile

See profile

Stelle del PiemonteMariangela Susigan is a chef with special force and personality who joined Gardenia Restaurant in 1985: she interprets the quality of traditional cuisine in a modern way putting great attention on emotions, on surprising, on seasonal ingredients, on the surrounding wild territory and on herbs. Each traditional dish is reinterpreted in a creative and evolving way. Together with the herbs garden there is a wandering garden, an orchard and flowers: the clients find in the menu dishes that narrating the garden. A “potager restaurant” where the client experiences directly the flavor’s assets from the territory, together with the chef.

Chef Marco Furlan has been creating celebrated pasta dishes for over the 25 years. Working his way through different regions of Italy, he does traditional Italian food best and it shows in his unpretentious yet wonderful recipes. Chef Furlan has a wealth of knowledge to share with his team in cooking up delightful dishes that is a pleasure to serve as it is to eat.

Gaetano Trovato

Guest Master Chef at

GRISSINI, Grand Hyatt Hong Kong

1 Harbour Rd, Hong Kong

Tel: +852 2584 7722

Web

Arnolfo Restaurant,
Colle Val D’Elsa (Siena)

Andrea Fraire

Hosting Chef

See profile

See profile

Born in Sicily in 1960, family tradition taught him a love of fine ingredients and a respect for good quality. At home every day the rhythm of the kitchens which operated all day long was almost like a ritual. As an adolescent, he developed a love for fine cuisine, blends of different flavors, contrasting tastes and unusual pairings: sweet, savory, bitter and sour. He became a chef out of passion. He had a talent for it and a desire to be creative and was seduced by the idea of working with ingredients much like a real architect works with materials. He started his career as an apprentice in Saint-Moritz, and then, under the supervision of the great chef Angelo Paracucchi, in Ameglia, He learnt how to bring taste to life. It was later at Le Moulin de Mougins with Roger Vergé and in Paris working with Gaston Lenôtre that he gently found his place in life and his vocation. Since 1982, he´s been at Arnolfo, the family restaurant where he creates contemporary cuisine inspired by the Mediterranean.

Born in Vicoforte, Piedmont, Chef Andrea has developed his affections with food and always enjoys authentic Italian cuisine. Before he was even out of his teens, Chef Andrea was already to be found working in 3 Michelin star restaurants such as Thomas Keller’s renowned ‘French Laundry’ in San Francisco, and Juan Marie Arzak’s famous ‘Arzak’. Returning to his native Italy, he then chose to study and work in the restaurants of Piedmont, arguably centre of the world’s artisan food and wine movement. After rounding off his experience in working with Chef Mattia Mana in Tuscany, he arrived in Hong Kong uniquely qualified to share his deep knowledge and passion for the justly celebrated tradition of fine Italian cuisine which he does now as Chef de Cuisine at the Grissini, Grand Hyatt.

Pietro Zito

Guest Master Chef at

ISOLA

Level 3, IFC Mall, Central, Hong Kong

Tel: +852 2383 8765

Web

Antichi Sapori,
Montegrosso di Andria

Salvatore Boscarello

Hosting Chef

See profile

See profile

At the end of 1992 the young Pietro Zito, land surveyor and proudly farmers’ son, decided to start his professional life behind the stoves after many years of experiences in significant local restaurants, maintaining his collaboration in his family business. He’s a man who behind his shyness has a wide gastronomic culture, learnt from his parents and grandparents as well as on the field. In such a small township as Montegrosso (Andria) is, Pietro Zito has been able to evidence territory’s peculiarities and to link together a “new” economy with “old” traditions: with simplicity and brave choices. Customers are allowed to go in the kitchen: “it is not forbidden to enter in the kitchen” is Zito’s motto. Authenticity and simplicity are qualities not to be hidden. Pietro Zito brings his Apulia everywhere all over the world. Vegetables are considered as the noblest food, thank also at the experience of “Orto mio” (my vegetable garden), a didactic garden of 1500sm, from where he can guarantee to his customers the freshest products and where they can pick up the vegetable they would like to have in their dish.

Chef Salvatore turned professional at the age of 13 years old, as he juggled school with working at a Sicilian gourmet shop. From then on he worked in Sicily in local Italian restaurants learning the art of basic Italian food from antipasti to gelato. Chef Salvatore travelled the world as a chef consultant and educator of Italian food visiting and working in leading restaurants in Mainland China, Holland, Portugal, Mexico, Israel, Turkey, Nicaragua, Bahrain and the UK. Chef Salvatore worked in Shanghai in top Italian restaurants before he joined Gaia Group as sous chef at Isola. He is now leading one of the Hong Kong landmark as executive chef.

 

Index 2011

Summit's Partners

Main Sponsors

Risotto World Summit´s Partners

.

Supporters

Under the auspices of the
.

Managed by