PRLog - Aug. 4, 2009 - HAMBURG, Germany -- Executive & Corporate Chef. Gianfranco Chiarini,
National Starch Food Innovation. EMEA Culinary Development Leader.
Worked under Masters like Gianfranco Vissani and Igles Corelli. Later in Germany he worked in Michelin restaurants such as Il Cuneo, Ristorante Roma, In Italy for La Pergola & Antichi Sapori. He also assisted in the management and opening of restaurants in U.S.A. Venezuela, Caribbean, England, Ireland, France, Spain, Italy, Kuwait, Oman, Bahrain, Lebanon, Qatar, Dubai, Jordan, Egypt, and Indonesia.
In 2005 began broadening his experience into Arabic culinary specialties, assisting and consulting in hotel restaurants such as Oman’s Shangri La, Qatar’s La Cigale and Dubai’s Intercontinental Festival City. He was also in charge of Stagione, the signature restaurant of the 6-star hotel Addis Sheraton in Ethiopia. After this he worked in Kuwait as Corporate Executive Consultant for the Al Fadheela Company, a chain of restaurants all over the Middle East, setting international consistency standards for franchises and branches as well as culinary training and menu development. Recently worked also for the extra deluxe & only 7 star resort Rixos Belek Premium located on the medıterranean riviera of Turkey, as Italian and European Specialties Executive Chef the Cuisine.
Chef. Chiarini has recently made a major career move and dıversıfıcatı
He speaks 7 languages, and is finalizing his first cookbook, Neuro/Culinary™
Recently returned from the Festival Gourmet International at Puerto Vallarta/Mexico, where participated as Guest Chef exposing his trademark. Renaissance Cuisine.
Multi Continental Cuisine, Culinary & Scientific research for new gastronomic trends, Molecular and Classic Michelin Cuisine, Design/Development of exciting new culinary concepts, Close networking with worldwide consultancy chefs, Build close strategic relationships with key customers and retailers, Absolute management of the European Culinary Center i.e. customer visits, recipes, concept preparations, presentations, etc. Carry out internal and external training sessions, Lead external culinary seminars.
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Multi Continental Cuisine, Culinary & Scientific research for new gastronomic trends, Molecular Cuisine, Classic Michelin cuisine, Food analysis, Design/Development of exciting new culinary concepts, Close networking with worldwide consultancy chefs.