Gianfranco Chiarini

Gianfranco Chiarini ( born January 8, 1966 in Ferrara ) is an Italian Michelin -star chef. His culinary style is called Italian " Nouvelle Fusion Cuisine ". His career ranges from activities in Michelin restaurants and on cruise ships to be working with luxury hotels to the culinary consulting, research and development and to participate in the food technology.

Biography

Gianfranco Chiarini was born in Ferrara and brought up in a multicultural environment. Of Italo- Colombian origin, he grew up between Italy, Venezuela and the United States. His father Luciano Chiarini Toselli is marketing and advertising expert; his mother, Leonor Gonzales de Chiarini works as Inner architect. On 7 September 2010 married Anna Chiarini Kinga Jarosławska, now Anna Chiarini, born in Slupsk, Poland, a graduate of media culture and Italian literature at the University of Hamburg. She is currently living in Hamburg.

In his youth Chiarini making music, first as a rock singer in pubs and nightclubs and as opening act for American rock groups. Later he became a singer of salsa group " Barranco Mix". The group played among others in the "Johnny Canales Show" in Corpus Christi (Texas), with the designated as the "Queen of Tejano " singer Selena Quintanilla - Pérez and with the contemporary rock band Maná. Barranco also opened the " Feria de Cali " in Colombia, an event in which the personalities of salsa music occur. Chiarini was in the years 1993 to 1996 one of the lead singer of the group, until he decided to continue his career as a chef.

Profession

In 1986, the young Chiarini enrolled in Venezuela at the Instituto de Alta Gastronomia de Caracas. During this time, he studied and worked in various restaurants.

In 1996, he decided to return to the United States, where he enrolled at the Pittsburgh Culinary Institute. In addition to his culinary studies Chiarini gained practical experience in the restaurant business by working in restaurants and banquet techniques learned from the kitchen to the dining room. After graduating from the Pittsburgh Culinary Institute, he moved to France and enrolled at Le Cordon Bleu in Paris.

During his time at Le Cordon Bleu, he worked in Michelin restaurants under masters such as Alain Dutournier ( chef and owner of the " Carré des Feuillants "); later in Rome under the Executive Chef Heinz Beck at "La Pergola" restaurant. In his hometown of Ferrara Chiarini has worked as a sous chef in restaurants as " Antichi Sapori" and " Hostaria Savonarola ". Later he moved to Germany, as the " Pirsch-Mühle " in Hamfelde (Schleswig -Holstein) made ​​him an offer to lead the kitchen together with the chef and owner Siegmund Leypold.

Beginning of the new millennium went away Gianfranco Chiarini in the Middle East and began to work with Intercontinental Hotels in Oman. During this time he devoted part of his time and advice for the Al Bustan Palace and for the chain " Shangri- La Hotels and Resorts". He later moved to Bahrain and developed culinary concepts for Mövenpick and Marriott Hotels. In Kuwait, he was Executive Chef at " Marriott 's Courtyard Deluxe Edition". He opened a restaurant with northern Italian specialties, called " Il Forno " and founded two " Chaines des Rotisseurs ". In Kuwait Chiarini created exotic dishes and meals for the late Sheikh Jabir al -Ahmad al - Jabir al- Sabah and his family. He was also active as a TV chef for the broadcast channel " Al Rai TV" and appeared in more than 50 programs.

Chiarini then worked in Spain, the UK and Ireland, as well as in Africa, Asia, Australia, New Zealand and Oceania. In Africa Chiarini worked at the " Sheraton Addis " Addis Ababa ( Ethiopia), which belongs to the " Luxury Collection " of Starwood Hotels. In Ethiopia, he served personalities such as U.S. President Jimmy Carter and his wife Rosalynn, Israeli President Shimon Peres, the President of the African Union ( AU) and ex-President of Egypt, Hosni Mubarak.

The time he spent in Asia, inspired him to delve deeply into the culture and especially the culinary styles of different Asian countries, understand it and learn to appreciate. Countries such as China, Korea, Cambodia, Vietnam, Thailand, Malaysia, Singapore and the Philippines had a major influence on the development of his style.

In 2010, Chiarini published his first cookbook "The New Renaissance of Italian Fusion Cuisine 1.0" ( The Emerald Book). The Australian food, wine and travel guide Visitvineyards placed his book on the first place of the twelve best and most beautiful culinary books for 2010/2011.

In January 2011, Chiarini was presented as a celebrity chef in the Saudi Arabian Magazine 8 ( Thamāniya ) Currently Chiarini works for a food manufacturer based in Hamburg. When her he's Corporate Executive Chef for the economy in Europe, Middle East and Africa ( EMEA) and developed new culinary concepts for various commercial brands.

Bibliography

Since 2011 Gianfranco Chiarini has written two books. Chiarini also writes for the culinary column of the online magazine EatItalian.

• Chiarini 's "The New Renaissance of Italian Fusion Cuisine 1.0" The Emerald Book - Limited deluxe culinary trilogy edition (Nov -2010)
• Chiarini 's "Ferrara the Hidden Culinary Jewel - Ferrara Il Gioiello Culinario Nascosto " Published in English / Italian (Sep -2011)
• Chiarini 's "The New Renaissance of Italian Fusion Cuisine 2.0" The Pearl Book - Limited deluxe culinary trilogy edition ( Nov- 2011)