Fabrizio Turci

Fabrizio Turci was born in Genoa, a port city of about 800,000 people in the northwest of Italy, between the French Riviera on the west and Tuscany on the east. Fabrizio always knew he wanted to be a chef. At eight years old, he first told his mother that his dream was to become a chef. His family certainly was a great influence, encouraging and developing his passion for cooking. Fabrizio would come home from school everyday to find his mother, a native of Rome, busy fixing new delicacies for the family. Fabrizio's father also owned a butcher shop, where Fabrizio learned to become a Garde Manger during the summer.

Fabrizio attended the Marco Polo Culinary Institute for Hotel and Restaurant Management. He took three years of culinary classes and received a Culinary diploma in 1990. Fabrizio also pursued a management diploma, which took him another two years to earn. During this time, he started working in local restaurants to gain hands-on experience.

Since his graduation in 1992, Fabrizio has worked in many countries, expanding his knowledge of cuisine to include not only his native Italian expertise, but also French and Asian cooking. Some of the highlights include: working in London at Toto's Restaurant, where he worked as a Garde Manger with Paolo Simeoni, a well known Italian chef. He then returned to the Italian Riviera, to enhance his culinary skills at the Hotel Villa Pagodai. As a Sous-Chef, he specialized in banquets and business dinners.

His next journey was to Holland where he worked at various establishments to refine his old skills and acquire some new ones. He then took the ultimate journey to New York, working as a Sous-Chef at the Intercontinental Barclay Hotel. He is excited to have brought his extensive experience to new shores and looks forward to the challenges that await him.

Chef's Recipes :

Rigatoni Timballo "alla Norcina"

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