Fabio Guelfi

Fabio Guelfi grew up in the heart of Tuscany, the birthplace of the renowned classic Italian cuisine enjoyed by many across the world. Fabio started his career in his hometown of Montecatini where he underwent his first internship, at the age of 14, as the Chef's personal "apprentice" at the Rex Hotel. While preparing food for over 100 hotel guests, Fabio became fascinated by the rather simplistic nature of classic Italian cuisine.

After several apprenticeships in the following years, Fabio's culinary evolution reached a new height when he became Chef de Partie at the Ristorante Il Carpaccio in Paris. He learned to appreciate the love for detail in food preparation and presentation, and used these qualities to help enhance the pure taste of raw ingredients that are the basis of traditional Italian food. Over the following years, Fabio had the chance to perfect his skills as Sous Chef at various well established restaurants across the Italian peninsula and abroad.

Prior to moving to New York to Il Covo Dell'Est, Fabio spent his last three years in Italy as Executive Chef of Ristorante La Vecchia Cucina, one of Florence's oldest and regarded by many as one of the city's finest restaurants. Fabio's specialties range from classic Tuscan dishes to several more modern delectables. Fabio personally makes his own pasta and desserts from scratch. You can visit him at his restaurants located at 210 Avenue A, NYC.

Chef's Recipes :
Peppery Oven-Braised Beef

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