Italian Cuisine & Wines World Summit

Born in Germany in 1963, Heinz Beck’s professional career began after obtaining his “chef qualification” from the Professional School in Passau in Bavaria. Working in some of Europe’s finest kitchens including the 3 Michelin starred Tantris in Munich, Beck quickly gained in experience and confidence. In 1991, he accepted the position of Sous Chef joining the team at Residenz Heinz Winkler in Aschau where he contributed to the opening of the restaurant (2 Michelin stars). After a brief period working in Berlin organizing prestigious events at the Presidential headquarters, Beck arrived in Rome in 1994 at La Pergola in the Hotel Cavalieri. The following 10 years saw Beck achieve the eventual position of Executive Chef, as the industry awards and accolades flooded in, including 3 Michelin stars. In 2000 he received the “Golden Medal of the Artists Foyer” from La Sapienza Rome University – the first time the award was gained by a chef in 30 years – and in 2002, his award-winning book “Beck Heinz” was published. In 2009 his latest venture Apsley’s opened at the Lanesborough Hotel in London gaining its first Michelin star in 2010. Heinz Beck’s cuisine is considered a blend of his early training of German discipline with one of the most sensitive and innovative interpretations of the nuances of Italian cuisine.

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 returned to his most distinctive and personal project ever: 8 1/2 Otto e Mezzo BOMBANA, and in 2011 he gained his Third Michelin Star.

Marco Sacco was destined to become one of the most prominent chefs on the international culinary scene. His parents, Bruna and Gastone Sacco, opened their first restaurant, Il Torchio, the same month he was born. In 1972 they gave it up and opened, in 1974, Piccolo Lago, a new restaurant in Verbania, on Lake Mergozzo. Marco went into the kitchen right away, first for fun, then to learn and later to work. He became apprentice under some of Europe’s most influential chefs, acquiring top-notch professional know-how. Marco worked next to his father at Piccolo Lago, doing his own research and defining his identity as a chef in his own right. A characteristic openness to innovation and change attracted the attention of the culinary world to this talented emerging chef. In 2004 Piccolo Lago was awarded its first Michelin star, and only three years later, its second. His kitchen, while designed for food preparation, it also conveys the drive, harmony and deep satisfaction that the cook derives from offering his diners a perfect balance between quality, beauty and taste.

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.

Andrea Berton (1970) began his career in Milan with Gualtiero Marchesi at Via Bonvesin della Riva. Over the years, Chef Berton has worked for some of the world’s most important restaurants: first in London (Mossiman’s) and then in Florence (Enoteca Pinchiorri) and Monte Carlo (Louis XV with Alain Ducasse).  Between 1997 and 2001, Andrea was the chef at the Taverna in Colloredo di Monte Albano which, under his supervision, earned one Michelin star. After this significant experience, he returned to Marchesi’s as Executive Chef for the group. Chef Berton began working on a project with Trussardi Group in 2005 that led to the opening of IL RISTORANTE TRUSSARDI ALLA SCALA.  In 2007, Espresso Magazine’s Guide to Italian Restaurants named Il Ristorante Trussardi alla Scala the Best New Restaurant of 2007.  Just two years later, in 2009, the restaurant earned two Michelin stars. The restaurant was also awarded “three forks” by the Gambero Rosso guide in 2010, and "three chef hats" in the Espresso Guide in 2011. Today Andrea Berton is a consultant for the positioning, creation, and development of quality restaurant projects. He also continues to study the most innovative international techniques and superb local ingredients.

Born Chieti, Italy. Traveled for years around the world both for business and out of his own personal curiosity. He has lived in different places: Italy, Germany, USA, Rep. San Marino, Bulgaria, Myanmar, Indonesia, and Hong Kong and visited many others like Santo Domingo, Maldives, Thailand, Spain, Croatia, Serbia, Slovenia, Austria, Holland, Denmark, Singapore, France, Macau, China, Australia. Marco is passionate about the result that comes from mixing his own culture with others through exchange and that comes through in his wonderful cooking.

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.

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.

The aim of Alfonso Caputo’s cooking is to make the most of local products, emphasizing their flavor through research and presentation with a particular importance given to color, following a philosophy of cooking anchored in tradition yet open to the future and full of ideas and creativity. Research and the proposal of Taverna del Capitano are examples of his kitchen where the original preparations and creations are found intact, perfect.

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.

Diego Rigotti´s cuisine is based on the respect for the raw materials, the quality ingredients, the spontaneity of creation and on a rigorous technique.

Fabrizio Napolitano, Executive Chef of Hong Kong hot spot, Goccia Ristorante e Bar, has a long and illustrious culinary background which started at his tender age of 15. Fabrizio used to work in Michelin Star rated restaurant establishments such as Hotel Pension FLIPOT 2 Michelin Star, Rele’ Chateaux L'Albereta 2 Michelin Star (under Gualtiero Marchesi) and Rele’ Chateaux Ristorante del Viale, Saint Vincent, Aosta, carving for himself a formidable reputation as a leading authority on Italian cooking. Prior to joining Goccia, he was the Executive Sous Chef at the Ristorante IL Porticciolo (Torino, Italy) overseeing development of the hotel menus, costing and staff training. This year, Goccia Ristorante e Bar has been awarded “The Italian Hospitality Award 2011”, one the fifteen top Italian restaurants in Hong Kong which has received this honor. “Simplicity is at the base of Italian cuisine. Nevertheless, I enjoy using colorful ingredients and unique combinations in my food preparation, as I believe an exceptional dining experience is when one’s 5 senses are enticed and engaged.”

I like to go beyond the regional characteristics of a product to create new associations, even if they appear rash at first sight." Gianni d’Amato’s cuisine is a passionate and creative way of revisiting the numerous specialities of Reggio Emilia, and of indulging in sumptuous fantasies; ravioli with pumpkin filling, veal cheek with Lambrusco sauce, crème brùlée served with a drop of traditional aceto balsamico from Reggio Emilia. “Every single ingredient has its own story, but I don’t let that limit me in experimenting with new dishes featuring combinations that at first may seem inconceivable. I’m really convinced that every dish should have its own characteristics and should transmit my values and my infinite dedication to and passion for cooking.”

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.

A surveyor at the stove. It seems the title of a film or a guide for young chefs, however it is Domenico Cilenti, owner of the Restaurant "Porta di Basso" of Peschici present in all the guides in Italy and abroad, and promo ranked in Naples in 2008 as "Best Chef emerging Southern Italy." The restaurant "Porta di Basso" is one of the most characteristic and elegant Peschici, situated in the center with a sea view built on a cliff a cliff 90 meters high. The dishes draw from the local cuisine and at the same time the chef Dominic Cilenti offers unusual combinations, who loves good food can not see us.

Growing up in a culinary family, with an Uncle as a baker, Andrea started as a pasta-maker at the tender age of 3. Years after, his mother would bring him to the countryside and introduce him to various ingredients and basic techniques. At age 13, Andrea started his career as a dishwasher. Moving forward, at the age of 20 Andrea grasped the opportunity to cruise the shores of Switzerland, cooking and preparing huge dinners for 2,000 people. He went on a culinary voyage, working for different five-star restaurants and reputable chefs like Gordon Ramsay, working at the Michelin-starred restaurant Claridge Hotel in London, as well as JJ's Restaurant in Hotel Crown Towers, Australia and at Rey Juan Carlos in Barcelona, Spain. Once Andrea turned 30, he took on an even bigger challenge, opening his own Italian restaurant, which eventually won an accolade. Andrea’s cooking philosophy greatly depends on balance and quality. He gets inspirations from his travels as well as from the chefs he works with. Andreas’ advice to aspiring chefs: "Bring memories with you and treat your team as a family. It's not easy to be a chef. It takes a lot of hard work, passion, determination and persistence to be the best. Once you’re up there, it is even harder to teach other people how to cook.”

The origins of Gian Paolo Raschi’s cuisine go back to the distant year of 1946, when his grandfather, Guiducci Guido, opened a kiosk on the shore in Rimini. A few years later, thanks to the help in the kitchen of his wife, Augusta and daughter, Tiziana, they opened a restaurant, that was, a genuine Osteria del Mare, Seaside Inn, where the most classic seafood of the coast of Romagna was prepared. At the end of the ’90s Gian Paolo and his brother Luca relieved their parents of the restaurant. In 2001, they carried out some important reorganizing; the two brothers divided their roles; Gian Paolo, for all intents and purposes, assumed that of chef and Luca became the sommelier of the house. Gian Paolo, in part self-taught and otherwise having learnt from his mother and grandmother, bases his cuisine on fresh fish, and takes delight in the investigation and safeguarding of tradition and the determined use of materia prima coming almost exclusively from the region. Technique, passion, balance, harmony and identity are his cornerstones. He cherishes cuisine with territorial roots, which is enriched by hints of exotic culture. For his rigor, he has been granted a Michelin star. In 2009 Guido diario di bordo di una famiglia che ama il mare (Led by the log of a family that loves the sea) was published.

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.

Massimiliano Musso born in 1981, is the most 'young heir to a long family tradition almost 80 years, transmitted from parents and grandparents. He started working very young in this field, with high experience also abroad. He loves range from traditional to more modern techniques, using raw material of high quality. The stages more significant

• 1st star michelin – year 1997
• The service made for Pope John II during his Visit in Turin
• The service made during The Olimpic games in Turin -2006
• The service made with “Stelle del Piemonte” in the Palace of Onu – New York
• He is chef and consultant of the Company Saclà Italy- Germany -Uk
• He is responsible for COMPAIT of the province of Asti – Piedmont
• He was selected as Chef for special “star” dinner for Eataly in Rome.

Michelin starred All’Oro restaurant in Rome, Parioli area in the north of the Villa Borghese. All'Oro was born on April 24th 2007 by Riccardo Di Giacinto Chef, with his wife Ramona and her sister Carmela, located in the heart of Parioli, not far from the historic Via Veneto and the beautiful Villa Borghese: "Small Favor" by only 24 covered with a creative cuisine with flavors rooted in tradition, where the great classics of Italian cuisine by Chef are interpreted in a contemporary, playing with modern techniques but respecting those who are flavors of "real" Italian tradition. A young chef and artisan with a passion for his profession. He did not attend the hotel school but he was already in the kitchen at age 14. He gained a lot of experience abroad with great chefs like Ferran Adria and Marco Pierre White: four years in England, four in Spain, one in China. In November of 2010 they were awarded a Michelin star.

A native of Milan, Italy, Francesco Greco has a wealth of experience working at some of the most prestigious restaurants across the globe. Francesco has also worked with a number of highly respected Italian Chefs, such as Chef Paola Budel, protégé of the famous Chef Gualtiero Marchesi; and Chef Romano Resen, legendary Chef specializing in fine dining regional Italian cooking; and famous French Chefs Christian Rassinoux and Alain Soliveres. After gaining extensive experience around the world he joined The Westin Siray Bay Resort & Spa, Phuket in 2010 as Executive Sous Chef, where he supported to manage 6 restaurants and a team of 80 chefs. Over the course of his stellar career, Francesco has been awarded Shanghai Chef of the Year 2009 and Italian Cuisine Master Chef 2011 by GVCI group and Academia Barilla. He specializes in fine Italian cuisine with classic French techniques. Living by the motto “do what you love with all your passion”, Francesco thrives on the smiles of satisfaction on customers’ faces.

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.

Patrizia Di Benedetto was born in 1960 in Palermo Sicily. Her mother is very keen on sicilian old food, and conveyed in her the love and knowledge of cookery. At first she become an accountant and worked in a computer shop. But when in 1988 she meets Antonio (her husband) who was a sommelier in a restaurant she left the office and together they decided to open a little restaurant. They travelled around Europe and work in different places to gain experience. In 1991 they open “bye bye blues”. The restaurant was an immediate success. Her dishes are very fresh and full of mediterranean aromas. Specially appreciated are the desserts, in that Patricia is very skilful and in 1997, win a prize as the best pastry-chef from a culinary guide.

For all his life, Executive Chef Antonio Totaro has had an undeniable passion for the culinary arts. He worked at the famous Michelin-starred restaurant Don Alfonso 1890 in Italy and opened their first abroad challenge restaurant; the second of the well-known name, with Don Alfonso himself in Macau. Chef Antonio’s strong personality and temper took him all the way to Hollywood stars. He cooked, for years, for international celebrities. Chef Totaro extended his experience to being a private Chef to billionaires in the Maldives, Monte-Carlo, Moscow and Geneva but also cooked as Executive Chef of the Private Yacht the “Cristina O.” where politicians and actors acclaimed his creativity and “savoir-faire”. “Cooking is my life, not only a job” emphasizes Chef Antonio. All the ingredients he uses are strictly picked. “Presentation cannot be trifling because when it surprises guests, it can elevate the flavors of a dish to a new level”. The choice of products, the visual aspect, colors, flavors and the cooking style are the 5 essential elements for his cooking style.

Oliver’s professional story is characterized by the concept of journey. A path, marked at the very start by his first culinary steps together with his father, later become a new art experimentation. In 2001 Oliver left Germany after having received his first Michelin Star at the ‘Acquarello’ restaurant in Munich. In Italy his choice was made for the Amalfi Coast at the ‘Capri Palace Hotel & Spa, in Anacapri. The chef soon became Executive Chef in the restaurant ‘L’Olivo’ and it was just there that the Michelin Star he conquered in Germany, was reconfirmed. In 2006 Oliver was furthermore awarded with his second Michelin Star and received the 17/20 from the Espresso Guide. In 2010 Oliver left Capri with the intention of making his path and creating his own project. With the recognition of two Michelin stars in 2011 also in Rome, chef Oliver Glowig reaches once again the top of gastronomy, only eight months after the opening of his new eponymous restaurant at the Aldrovandi Villa Borghese. The two Michelin stars, preceded by the L’Espresso guide’s score of 16/20, rank the restaurant Oliver Glowig among the top Italian restaurants and confirm the professionalism of the German chef, the result of a strong determination through a diversified and passionate path.

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.

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.

Pasqualino Barbasso is a man with a mission: to make high quality Italian pizza and to do it in the most entertaining way. This 36 year old pizzaiolo is among the most skilful Masters of acrobatic pizza-making and is one of the most notorious. In the last ten years Pasqualino has travelled around the world offering his stunning performances to enhance the quality and the good taste of Italian pizza made according to the true Italian traditions. Pasqualino begun his career in his family´s Pizzeria: “Il Falco Azzuro”, in Cammarata, in the Sicilian province of Agrigento, where he still works when he´s not travelling. He underwent formal pizza making training only at a later stage, because “the profession of high quality Italian pizza making is something that one cannot learn only in an empirical way”, as he points out. In 1998 he won the Sicily’s Acrobatic Pizza championship. By 2001 he was World Champion, a title that he won in 2002 for a second time. Since then he has made dozens of appearances in Italian restaurants and pizzeria around the world.

Roberto Cerea, ‘Bobo’ for his friends, has, as a child of the art, of the from childhood on been a disciple of his parents’ activity in their restaurant, da Vittorio, in Bergamo, in which the entire Cerea family, his parents Vittorio and Bruna and his brother Francesco, his sisters Barbara and Rossella, and he are at the service of the lovers of fine eating. Regardless of being very young, he already works with passion and professionalism and under the expert guidance of his parents he has quickly learnt the foundations and techniques of high-quality cuisine. He has also participated in courses at the culinary institute of Richemont, Lucerne, Switzerland and at the Ecole Lenôtre, Paris, France; he has fulfilled internships at the Troisgros restaurant, Roanne, France, and with Roger Verger on the Côte d’Azur. Furthermore he participated at the Italian Cuisine Festival at the Mandarin Oriental Hotel, Bangkok. Bobo’s true passion is found in his first courses, which have always been a flourish of a delectable variety of flavours. In 2008 he and one of his brothers published the book Damare, which contains 40 recipes based on raw fish and shellfish to celebrate the products which most characterise the fame of the restaurant, da Vittorio. In 2009, the restaurant, under the management of Bobo and his brother, Chicco, was awarded its third Michelin star.

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.

Born in Glasgow, Scotland, Domenico learnt much of his craft from his father, Alfredo, an immigrant from Italy and one of the pioneers of Italian cuisine in the region. Domenico, in his career, has been an untiring promoter of Italian cuisine in the United Kingdom. His restaurant, Bella Napoli, has above and beyond anything else become a Mecca for high quality Italian pizza and he himself a highly esteemed expert in the craft. His experience in pizza is appreciated also at an international level when he is invited to take part in competition juries.

She´s lived in the Far East for over 8 years and in New York for 3 years before returning to Italy, and Singapore was where she began teaching cooking classes. Success came gradually by working with companies in the food business, with the media and with organizations. Her first book, written in English, was "Pasta in a Wok” (2004). Today she lives in Milan where she writes about food and entertaining. She teaches cooking classes for all ages (including children) both in Italy and abroad spreading her innate passion for her homeland. She´s also a culinary art consultant, a freelance contributor for the Italian food magazine, La Cucina Italiana, and collaborates with important websites that are dedicated to food and cooking (www.mangiarebene.com and www.3ricettesulcomo.it).

Born in Milano in 1967, graduated from the l'Istituto Alberghiero Statale Carlo Porta, Milan. Took his first steps at the Hilton hotel in Milan, then the Hotel Union Lido, Jesolo, and another famous restaurant in Porto Rotondo. Evidently, the two years spent at the restaurant "El Toula'" and the three years at "Catering Cafè Scala" in Milan completed his professional shaping, allowing him, not only to fulfill the dream of every chef: opening your restaurant: "Taverna Visconti" in Milan, but also two deli shops (rosticceria) always in the capital of Lombardy. Subsequent experience led him to the Catering and the collective restaurant work, working at many catering services at Milan. He currently holds the prestigious position of Executive Chef at the Meeting Service Catering of Sesto S. Giovanni, who works at a high level crafting bespoke events not only for companies, universities' and showrooms, but also for important private houses where the name of the customer is often very, very... very famous.

Fabio Mariella, chef de cuisine of the La Terrazza Italian restaurant at Grand Hyatt Shenzhen, was born and raised in Italy. His career has taken him to international five-star hotels all over the world, including Italy; Las Vegas, USA; Hong Kong; and Mumbai, India, etc. When he was chef de cuisine of Celini at Grand Hyatt Mumbai, the restaurant was named “Best Italian Restaurant 2008” by The Times of India. Chef Fabio joined the pre-opening team of Grand Hyatt Shenzhen earlier in August 2009, responsible for the opening of La Terrazza. With his extensive culinary experience, La Terrazza has gained an excellent reputation within a very short period of time and is now one of the most popular Italian restaurants in the PRD region and recently named “Restaurant of the Year 2010” by That’s PRD Magazine.

He started to work at an early age, while attending Hotel School. When he was 20 years old he was chef de cuisine in a hotel in Maldives. He has worked in Africa, USA, Cuba, Asia, Spain, France and Greece. Where ever he works he tries to teach his “know how” to the cooks and to transmit his passion for cuisine to the customers. He´s a proud GVCI member and strongly believes in fighting against the wrong conception that most people outside of Italy have of Italian cuisine, and in promoting authentic Italian food. He does that now from his blog at itchefs-GVCI: "Fresh Aira". "Passion, authenticity, tradition, innovation, creativity, technique and studies, commitment and again passion. These are for me the key words to describe a modern chef. Every day I try to practice those words being a better chef."

In Moscow, his name is synonymous of quality traditional Italian Cuisine. The Milan born chef has taught his culinary secrets to the Russians and he has formed a mob of talented young chefs who are now cooking everywhere in Moscow and Russia at large which makes him very proud. He´s an orthodox of Italian Cuisine and is against shortcuts and counterfeiting. Now after more than 11 years in Moscow and longer in the kitchen Pietro says: “his spirit and will” are the same as when he started and a proof of that is his restaurant: “Italian Aromas”.

Mariangela 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.

Born in Biella and Chef Patron of the Ristorante Il Patio, which holds one Michelin star, located in that same province. After finishing his technical studies and a brief experience in the university, Chef Vineis catches what he calls his “disease”: cooking. From that moment on, he begins his education in his own restaurant. His cuisine is mediterranean, creative and from the terroir. A cuisine with a lot of personality.