Giovanni Sias
Giovanni Sias is a Sardinian native with a love and passion for fine food. His enthusiasm for cooking was instilled in him very early in his life. Born in 1972, Mr. Sias attended the Italian Culinary Institute of Sassari, in Sardinia where he graduated in 1991. He refined his skills in various restaurants of renowned hotels such as the Grand Hotel Majestic in Pallanza Verbania overlooking the beautiful Lake Maggiore, near Milan. During his tenure he envisioned a more innovate Italian cuisine by integrating traditional recipes with novel flavors, creating something new and original.
Some of the other renowned restaurants where he has worked are the Hotel Printemps di Pila in the Aosta province Hotel Moresco di Santa Teresa di Gallura. In the winter of 1995, Giovanni established and enhanced the restaurant "Face" in Davos, Switzerland.
Giovanni worked as the sous chef at the Jolly Hotel Carlton in Amsterdam; while there, the restaurant was awarded for being the best Italian restaurant in the Netherlands. Giovanni was a major contributor in reaching this great achievement.
In September 2001, Giovanni was invited to become executive chef for the Jolly Hotel Madison Towers in New York City. He recently opened the newly acquired Ristorante Cinque Terre at the Jolly Hotel. Since the grand opening of the restaurant, Chef Sias has established himself as one of the leading chefs here in New York City. Chef Sias has received recognition from Crain's Magazine, the New York Times, USA Today, and was also interviewed by LWIW TV.
Chef Sias' infatuation for Italian cuisine and his passion for serving guests, will undoubtedly take him to the top of the ranks as a respected chef not only in New York, but also around the world.
Chef's Recipes :
Spinach and Monkfish RavioliCheck our Calendar to find out about Chef's Night Demos
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