Joined :6/29/2010 | Video Recipes: 0 | Follow Chef
Hamburg, NY Germany
Chef's Summary: Executive & Corporate Celebrity Chef. Gianfranco Chiarini, Multi Continental Cuisine, Culinary and Scientific research for new gastronomic trends, Molecular analysis, Classic Michelin cuisine, Food analysis, Design and Development of exciting new culinary concepts, Close networking with worldwide consultancy chefs. From Colombo-Italian origins grew up between Venezuela and the U.S. and later decided to join the Instituto de Alta Gastronomia de Caracas in the early 90’s and graduated as an International Chef. Later he returned to the United States and graduated with a master’s degree from the Pittsburgh Culinary Institute. In Paris, France he attended the Cordon Bleu, earning his Master Culinary Chef’s degree. And in Italy earned the honorable membership of Executive Chefs of La Gran Accademia della Cucina Italiana. He has worked under great Chefs around Europe and Michelin trained in Italy and France. He also has been personally and fully involved in the management, Menu Designing, Prototype and Product Development, as well as opening of Luxury Hotels, Culinary Centers and many Restaurants in the U.S.A. Venezuela, The Caribbean, England, Ireland, Germany, Austria, Italy, Holland, France, Spain, Czech Republic, Kuwait, Oman, Bahrain, Lebanon, Qatar, Dubai, Jordan, Egypt, South Africa, Indonesia, Ethiopia and Turkey. Being also celebrity and TV Chef, in the Middle East for the regional and multi-national broadcasting Alrai T.V. His cooking shows where featured all over the Middle East, Gulf countries and North African Arabic speaking countries. Chef. Chiarini made a major career change and dıversıfıcatıon in 2009 by moving away from Michelin restaurants and Luxury hotels into the massive food manufacturing industry by having a substantial job offer, and engaging with the mega giant & international starches manufacturer for the food ingredients industry, National Starch Food Innovation. On this new appointment he serves as National Starch Food Innovation's Europe, Africa and Middle East Corporate Executive Chef and Culinary Development Leader. Creating new culinary concepts by utilizing his vast culinary expertise in five continents, for manufacturing companies around the world. (For confidentiality agreement reasons such companies cannot and must not be named here). Chef. Gianfranco Chiarini also speaks 7 languages, and is publishing the first cookbook of a unique trilogy. A beautiful compilation of great masterpieces, created with care by the chef gathering influences and a fusion of cultures from around the world, having as a base Italian Cuisine. The book is a perfect balance like all his dishes are, of history, techniques, colors, flavors, sensations and textures; mixing as well Classic Italian Michelin Cuisine with Modern Fusions, old basic techniques with modern cutting edge tools and equipment. And all as a result of his journeys and culinary adventures in all the continents of the world. Chef. Gianfranco has been involved in diverse public and private culinary activities some includes: Aug/2001 - Chosen by Il Comune di Ferrara (City hall of Ferrara) as the Chef in charge to design, create, and execute the buffets and culinary proposals in the venue that hosted the acclaimed Buskers Festival held annually in the city of Ferrara, Emilia-Romagna - Italy. Mar/2005 - Chosen by Marriott as the Chef in charge to design, create, and execute a 5-course Michelin gala dinner in the venue that hosted the acclaimed culinary organization Chaine Des Rotisseurs, @ The Arraya Ballroom in Kuwait City, Kuwait. Feb/2006 - Chosen by Alrai TV in Kuwait as the celebrity and TV Chef, in the Middle East for the regional and multi-national broadcasting. His cooking shows where featured all over the Middle East, Gulf countries and North African Arabic speaking countries. Apr/2006 - Chosen by Marriott as the Chef in charge to design, create, and execute a 5-course Michelin gala dinner in the venue that hosted the acclaimed culinary organization Chaine Des Rotisseurs, @ The Arraya Ballroom in Kuwait City, Kuwait. Feb/2007 - Chosen at the Sheraton Addis the Luxury Collection as the Chef de Cuisine in charged to cater the private dinners for the, Ex-president Jimmy Carter and his wife in Addis Ababa, Ethiopia. Nov/2008 - Festival Gourmet International @ Puerto Vallarta, Mexico where participated as Guest Chef & Jury, exposing his trademark. Italian Renaissance Cuisine. Nov/2009 - FiE 2009 (Food Ingredients Europe), Representing National Starch Food Innovation @ the Messehalle in Frankfurt, Germany on the biggest food ingredients show globally held every two years. Chef. Gianfranco did participate as Culinary Leader for the team. May/2010 - PLMA (Private Label Manufacturers Association), Representing National Starch Food Innovation @ the RAI Expo Complex in Amsterdam, Holland on the biggest fair of this nature in the world. Chef. Gianfranco did participate as Culinary Leader for the team. Jun/2010 - Invited by the Czech Television Channel "Prima" and their national TV host and fitness/nutrition icon Petr Havliĉek, as the Michelin Starred Chef in the TV show "Souboj v těžké váze" in charge to execute live presentations and talk about "National Starch Food Innovation's" cutting edge nutrition and fiber applications to modern manufacturing food industries, in the culinary arts. In Prague, Czech Republic. Jul/2010 - Invited by the Intercontinental Hotel Group as the Michelin Starred Chef in charge to design, create, and execute the Deluxe gala dinner and Haute Italian Cuisine promotion @ the Intercontinental Citystars in Cairo, Egypt. Specialties: Multi Continental Cuisine, Culinary & Scientific research for new gastronomic trends, Molecular and Classic Michelin Cuisine, Design/Development of exciting new culinary concepts for the global food manufacturers and retailers in three continents, Close networking with a worldwide network of 7.000 chefs. Close strategic relationships with key customers and retailers worldwide, Absolute management of the European Culinary Center i.e. customer visits, recipes, concept preparations, presentations, etc. Carry out internal and external training sessions, Lead external culinary seminars. Culinary consultancy for food manufacturers, retailers, cruise lines, restaurants and hotels around the globe.