Italian Cuisine & Wines World Summit

Hosting Chefs and Guest Chefs

Ca Vegia, Pavia

Holding a Michelin star since 2003, Ivan Musoni is member of the Jeunes Restaurateurs d’Europe and talks about recipes in terms of marketing and à la page revisions. His Restaurant, Ca vegia, is in Salice Terme, in the province of Pavia or better in the heart of the Oltrepò which many borders have made a natural crossroads of influences. The dialogue is among four regions, Emilia, Lombardy, Piedmont and Liguria.
Ivan considers himself an ambassador of the made-in-Oltrepò.
Kowloon Shangri-La
64 Mody Road
Tsim Sha Tsui East
Ph: +852 2721 2111
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 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 an emphasis on maintaining the natural flavours of the ingredients which emphasizes light and healthy Italian food.

Take a look at the Angelini's poster.
La Credenza,
San Maurizio Canavese, Turin

Staying innovative, growing to a level of true quality, remaining a reference point of the haute cuisine of a city – Turin – and of Italy and doing it constantly for more than fifteen years is no mean undertaking. La Credenza, a project that he undertakes with business partner Igor Macchia, obtained a Michelin star in 2008, the latest of a series of prestigious national and international awards.
G/F The Piazza
Grand Millennium Plaza, 181 Queen's Road Central
Ph: 852/2167 8200
Chef Monti heads the kitchen at Gaia with a fresh and thoroughly modern style of Italian cooking. A native of Rome –the source of his classical training and experience— 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.

Take a look at the Gaia's poster.
Osteria Francescana, Modena
Grand Hyatt
Hong Kong Hotel
1 Harbour Rd
Ph: 852/2584 7722
Chef de Cuisine at the emblematic Grissini restaurant where he applies his philosophy of the high standard and authenticity of the Italian cuisine and recipe. He started working during weekends as a teenager in the Michelin-star restaurant Paolo and Barbar. Later on he moved to other Michelin-star restaurants such as Locanda Arnolfo, Cala di Volpe, Antica Osteria del Ponte and Hotel Vila del Sogn. Now at Grissini he continues to offer the original taste of italian cuisine with a personal interpretation, with the freshest ingredients presented in an authentic yet simple manner.
A key figure among a new generation of Italian chefs, Massimo Bottura draws a fine line between tradition and innovation at his two star Michelin restaurant “Osteria Francescana” in the heart of Modena’s historic centre. He describes his cuisine as ‘Territorial Cuisine seen from a distance of ten kilometres…’ Bottura juxtaposes his deep respect for Italian traditions to a healthy dose of adolescent irreverence. In 2009 he has been the best Italian Restaurant in the 50 Best world Restaurants (number 13).
Chef Bottura will be teaching a MASTER CLASS at Towngas Cooking Centre on October 23rd. For more information please check our PROGRAM.

Bali Hyatt Sanur Hotel, Indonesia

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).

Hyatt Hotel, Saipan

Executive Chef at Hyatt Hotel, Saipan, in the Northern Mariana Islands. Gabriele was the chef who opened the Grissini Restaurant and he had worked with great Italian Chefs such as Gualtiero Marchesi and Ezio Santin.

Director of Culinary operations, Hyatt International - Asia - Pacific

He worked in Italy and in many other countries, including the UK were he worked in the kitchen of Michel Roux's The Waterside Inn, west of London. He is responsible for food and beverage operations in about 50 properties, planning and implementing strategies with the teams in each hotel. Director of Culinary Operations for the Hyatt Hotels in Asia, Marco has been chef at the Grissini Restaurant and Executive Chef of Hong Kong Grand Hyatt Hotel.
Sapori di Puglia, Bari

Executive Chef at the Hotel Villa Romanazzi Carducci in Bari, Italy and represents “Sapori di Puglia” at the Summit. Always eager to put his creativity into practice, Antonio De Rosa has remained faithful to his home territory, Puglia, by including its traditions in his work. He has published books on Apulian Cuisine and Mediterranean diet and has travelled extensively.

Sapori di Puglia, Bari

Experienced Master Chef Domenico Maggi represents “Sapori di Puglia” at the Summit. Lecturer at the catering college in Bari, he owns with his wife Carole the ‘Truddhi’, a holiday complex created by restoring the family farm. “Mino” is recognized as an ambassador of traditional Apulian cooking and has travelled all over the world promoting Apulian and Italian cuisine.
Level 3, IFC Hall
Ph: 852/2383 8765
One of Italy’s most renowned family chefs, Giandomenico (Gianni) Caprioli, heads the kitchen at the Gaia Group’s ISOLA bar+grill where his menu is simple and rustic, showcasing freshest and best quality produce – or as he puts it, “common ingredients cooked uncommonly well”. Born into a family of cooks in Potenza, Gianni trained at a hotel school and started his career in his brother’s restaurant. Then he developed his skills in homemade pastas and Romagna-style (Romagnola) cooking in San Marino. He worked under Italian master chef Gino Angelini at the Grand Hotel des Bains in Riccione, in the US as a consultant for the famous Rex group of restaurants, as a chef at the Ristorante Azzurra, with another of Italy’s most revered and innovative chefs, Gianfranco Vissani. In 2000 he left for Los Angeles for the opening of the famous Osteria Angelini. It was here that his skills came to the attention of the Agnelli family – who hired him as their personal chef.

Take a look at the Isola's poster.
Gianni’s Restaurant, Bangkok, Thailand

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.
R010, Level 3,
2061A, Level 2
Elements Mall
1 Austin Road West,
Ph: 852/2382 2323
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.

Take a look at the Joia's poster.
Osteria della Buona Condotta, Omago - Milano

Chef Patron of Osteria della Buona Condotta, in Omago, in the province of Milan (Lombardia), a specialist of Risotto and regional cuisine of Lombardia, Matteo has been recently officially nominated as Advisor of the Italian Minister of Culture Sandro Bondi. Without abandoning his daily occupation, Matteo works to protect the Italian Cuisine identity in Italy and abroad.

InterContinental Grand Stanford
70 Mody Road
Basement 2,
Tsim Sha Tsui East, Kowloon
Ph: 852/2731 2870

Specialist in Mediterranean modern fine dining kitchen, international, traditional and regional with an understanding of Chinese culture and kitchen. Currently Executive Sous Chef at the Mistral (Italian restaurant at Intercontinental Grand Stanford Hotel, featured in the first edition of the Michelin guide of Hong Kong 2008) where he´s worked since 2007. Claudio Dieli joined the Mistral from the Four Seasons where he held positions as Chef de Cuisine in Cairo, Egypt and Amman, Jordan. Prior to that Claudio enjoyed a sous chef position at the renowned Segreto in Dubai and was pre-opening head chef at Iniga Restaurant and Cocktail Bar in London. Claudio was trained at the Giovanni Falcone Hotel and Catering School, the Stage at the President Park Hotel and Stage at the Hotel Touring in Sicily, Italy.

Take a look at the Mistral's poster.

Piazza Italia,
Beijing, China

He began cooking in a restaurant’s kitchen of his native Rome when he was still a kid. Very soon cooking became his passion and he got his formal training at the Roman outpost of Le Cordon Bleu. He has worked in Washington DC, Rome, Belgium under Chef Pierre Wynants and as executive chef of Mad 28 in New York City, where he became a star of the local culinary scene. He has also perfected his craft with Paul Bocuse in Lyon, France. Vincenzo has always created exciting Italian dishes, updating them with twists inspired by his interest in the history of food, as well as his travels and experiences.
Chef Pezzilli will be teaching a PASTRY WORKSHOP at VERO on October 22nd and a PASTRY DEMONSTRATION on the 23rd. For more information please check our PROGRAM.

Holiday Inn Golden Mile
50 Nathan Road
Tsim Sha Tsui, Kowloon
Ph: 2315 1010
Born in La Spezia, Italy. Michele worked all over the world. In 2005, joined the prestigious two-Michelin starred Ristorante Sadler in Tokyo as Chef de Partie under the tutelage of Claudio Sadler. But it was in 2007 at Restaurant Sant Pau when his culinary skills helped earn the Tokyo branch two coveted Michelin stars. Last year, Camolei participated in the Tokyo Armani Ristorante opening. Now as Head Chef of Osteria Ristorante Italiano, Camolei believes his worldly experiences have helped him appreciate cultural diversity and tradition, and remains very interested in developing new recipes and techniques. “It is important to understand modern food trends, while remaining respectful to Italian traditions.”

Take a look at the Osteria's poster.

Gold - Dolce & Gabbana, Milan

Giacomo Gallina is executive chef at the ultra-trendy Gold restaurant by Dolce & Gabbana in Milan (Italy). Since graduating with a Scuola Alberghiera G Pastore Varallo Sesia (VC) Diploma in 1970 Giacomo has left his mark around the world since he worked in top restaurants in South Africa, France, in the US and Singapore. He has been highly regarded Master for dozens of Italian Chefs now working around the world. Besides managing Gold, Giacomo is also the consultant chef and food designer for many culinary establishments in Italy and is GVCI Vice President.

Gold - Dolce & Gabbana, Milan

General Manager of Dolce & Gabbana GOLD Restaurant in Milano (Italy), Matteo is a brilliant example of top Restaurant Management in a inimitable modern Italian Style. After a Bachelor of Arts (Tourism Management) Matteo worked as a Manager of prestigious restaurants out of Italy (Cipriani, Harry Cipriani and Ciprinani Dolci in New York). He returned to Italy to be the Restaurant supervisor of Bulgari Hotels and Restaurants in Milan, he then was Manager at the Armani Restaurant in Hong Kong. Starting in September 2006 he began his association with Dolce&Gabbana GOLD Restaurant in Milan where he is now General Manager.
Royal Garden Hotel
69 Mody Rd
Tsim Sha Tsui East, Kowloon
Ph: 852/2733 2000
Chef at the renowned fine-dining restaurant, Sabatini Ristorante Italiano at The Royal Garden. Before joining Sabatini, Chef Luca was Italian Sous Chef at the world-renowned and award-winning BiCE Italian Restaurant of the Hilton Dubai Jumeirah Hotel & Resort (counterparts with Gordon Ramsay’s Verre at the Hilton Dubai Creek) for three years, where the young talented chef broadened his cooking repertoire by creating contemporary Italian cuisine with Mediterranean-style ingredients and cooking methods. Chef Luca’s passion for food and never ending search for new flavours and techniques has taken him around the world. His travel and culinary experiences are now reflected in the dining experience at Sabatini, where diners will find the best Italian cuisine with the finest ingredients.

Take a look at the Sabatini's poster.
Armani Ristorante,
Tokyo, Japan
Shop 403, Level 4,
Ocean Center
Harbour City,
Tsim Sha Tsui
Ph:+852 2730 8027
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.

Take a look at the Spasso's poster.
He represents the new generation of talented Italian chefs who have changed the history of Italian cuisine abroad, particularly in Asia. He is one of the faces of quality Italian cuisine in the Japanese capital city where he has worked in various deservingly well-reputed establishments. But Andrea has also enjoyed successful experiences in other great gastronomy capitals of the world such as Los Angeles and Paris. In Italy he has worked in various Michelin starred restaurants such as Al Sorriso of Soriso, Novara, Baia Benjamin in Ventimiglia, Imperia and the Sadler in Milan.
Chef Tranchero will be teaching a PASTRY WORKSHOP at VERO on October 22nd. For more information please check our PROGRAM.

Gattopardo, Singapore

He likes to be defined a “self-taught” chef. Lino Sauro leads the kitchen of Gattopardo, his own restaurant opened in partnership with Garibaldi Group. Located at the boutique hotel The Legends at Fort Canning, there he presents an innovative menu featuring authentic South Italian and Mediterranean cuisine using the freshest top quality ingredients prepared with minimum fuss. Chef Lino possesses a refreshingly creative take on Italian cuisine and is no doubt excited about putting his culinary experiences to good use to bring the best of South Italian Cuisine to Singaporeans with lots of Sicilian sizzle!
Piccolo Lago,

Marco is the experienced Chef of Piccolo Lago in Mergozzo, in the province of Verbania (Piedmonte Region). He runs this two star Michelin elegant restaurant elegant with his brother Carlo. Marco believes that tradition and experimentation can work together if they are combined judiciously. Marco’s cuisine is innovative but based on the ingredients available locally such as fish, eels and other marine creatures from the small lake (piccolo lago) close to the restaurant.
Chef Sacco will be teaching a MASTER CLASS at Towngas Cooking Centre on October 21st. For more information please check our PROGRAM
17-22 Lan Kwai Fong
Ph: 852/2845 5577
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. And since his appointment in 2007 as Executive Chef of Va Bene, Lan Kwai Fong’s longest established Italian trattoria, his experience has only served to reinforce his commitment of offering genuine, authentic Italian food. Born in the Northern Italian region of Lombardy, the 26-year-old trained in his home region from where he was awarded a ’Caterina De’ Medici’ Degree from Gardone Riviera Management School before taking the opportunity to develop his talents in renowned restaurants across Italy. From the smart Italian ski resort of Madonna di Campiglio to the world renowned five-star Grand Hotel Villa Feltrinelli on the shores of Lake Garda, Paolo’s career has seen him work alongside several notable Chefs include the six-star Michelin Chef Alaine Ducasse’s protégé, Chef Stefano Baiocco.

Take a look at the Va Bene's poster.

Other summit guest chefs

Executive Sous Chef, MGM Hotel, Macau

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.

Flavours of Puglia at the Summit


Chef Antonio de Rosa will be cooking in the "Flavours of Puglia" Event (lunch) and is Guest Master Chef (dinner) at Isola Restaurant on October 21st. He will participate in the "Flavours of Puglia" Event (lunch) at Joia Restaurant on October 22nd. He is Guest Master Chef (dinner) at The Mistral on October 23rd. On the 24th he will teach a Master Class at Towngas Cooking Centre and at dinner time is Guest Master Chef at Osteria Ristorante Italiano.


Chef Mino Maggi will be teaching a class on Puglia´s delicious dishes at City Super (afternoon- 15.00) and is Guest Master Chef (dinner) at Isola Restaurant on October 22nd. He will participate in the "Flavours of Puglia" Event (lunch) at Sabatini Restaurant on October 23rd and on the afternoon (15.00) he will be teaching a Master Class at Towngas Cookin Centre. On October 24th he is Guest Master Chef (dinner) at Spasso Restaurant.

Take a look at the Flavours of Puglia's poster.