Chef Fabrizio Rivaroli

After graduating at the Istituto Alberghiero of Assisi with excellent grades in 2000, I discovered the various cuisines of Italy and Europe working in prestigious and starred clubs, such as La Locanda delle Tamerici in La Spezia, Le Ciau del Tornavento in Cuneo, the Majestic Hotel of Madonna di Campiglio, Tom's Kitchen Restaurant in London and Hotel Edelweiss Lodge and Resort in Garmisch-Partenkirchen. During my many experiences in those large venues I started an alternative path as a lecturer in various private professional institutes, such as l'Università dei Sapori of Perugia, Eccelsa advanced learning institute of Bari and Accademia di Arti e Mestieri Alimentari of Padua. I still collaborate with manufacturers of equipment in the hotel industry (Lainox, Kunzi, Orved, Vitamix, Big Green Egg), providing advice on the study of machinery and on their presentation, on a national scale. The start up of new premises, the study of costs, the application of new culinary techniques allow me to be up to date with a world that is classic in its roots, yet constantly evolving.

In 2013 I set up a company that deals with consulting and demonstrations with several collaborators/professionals I personally handpicked, for groups such as: Unilever Food Solutions, Bonduelle, Sadia-Brf.