Chef Salvatore Broccoli

Born and grown in the Island of Ischia in Italy. My first approach to the kitchen has been at a very early age, together with my grandmother. At 14 years old I started in a professional kitchen

as a summer job and from the “very last position” the dishwasher, given my determination I’ve become a cook. When I was 18 years old I left Ischia and landed in Switzerland, Basel, where I worked for Les Troi Roix. From there I started the River ship career. Starting with Avalon company, going for Vikings and ended with one of the top classes company Scenic. I’ve become the youngest Executive Chef of all the River cruises. Soon after I went in England, Birmingham for a new experience at the Belfry Hotel. In the last years I’ve been called for counseling in two restaurants. The hotel and restaurant Zum Steinhof in Germany and Mammachef That’s Amore in Gran Canaria. Given my experiences I have an international approach to the culinary world, and always seek for the best quality in products.