Chef Gabriele Tani

Gabriele Tani is a truly international chef whose career spans some of the world’s most influential culinary capitals, including Paris, Lyon, Nice, Monte Carlo, London, New York, Johannesburg, Tokyo, Osaka, Milan, Venice, Martinique, and Toronto. Often described as a “Cuisinier Libre,” he is a passionate explorer of global gastronomic cultures, seamlessly integrated with a strong and unmistakable Italian seafood identity.

He began his culinary studies at a very young age before refining his craft in some of France’s most prestigious kitchens, training under legendary figures such as Alain Ducasse, Paul Bocuse, and Pierre Orsi. From there, his journey led him into Michelin-starred kitchens across France, the United States, Spain, Japan, and the United Kingdom, where he continued to develop a refined, technically precise, and globally influenced culinary style.

Throughout his career, Chef Tani has consistently returned to Italy for high-end gourmet projects in Milan, while also holding the position of Executive Chef in Nice, where he maintained Michelin recognition. His expertise has extended to launching and consulting for gourmet restaurant start-ups in South Africa and Martinique, further demonstrating his versatility and leadership.

Chef Tani has served as personal chef to the President of Kurdistan, private chef to Prince Albert of Monaco, and has also cooked for the President of Uzbekistan, providing discreet, high-level service at the highest international standards.

His achievements include earning two Michelin stars, being ranked among the 50 Best Chefs in the World, leading the Best Tapas Bar in the World, winning the prestigious MOF (Meilleur Ouvrier de France) title, and participating in the Boc d’Or, one of the most demanding and respected culinary competitions worldwide.

Today, Gabriele Tani represents a rare combination of technical excellence, cultural depth, and global vision—bringing refined, expressive cuisine to every table he serves.