Jump to content

Gianfranco Chiarini

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by Bevwb1220 (talk | contribs) at 16:33, 5 March 2011 (→Professional career). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Gianfranco Chiarini
File:Italian Executive Chef Gianfranco Chiarini.jpg
Gianfranco Chiarini, February 12, 2011
Born(1966-01-08)January 8, 1966
Ferrara,Italy
EducationLe Cordon Bleu
Culinary career
Cooking styleItalian
Television show(s)
Websitehttp://www.executivechefgianfrancochiarini.com/


Gianfranco Chiarini (born January 8, 1966) is an Italian chef from Ferrara, Italy. Chiarini's culinary style is Italian nouvelle fusion cuisine. He has had a diverse range in the culinary world from Michelin restaurants, cruise lines and deluxe hotels as well as consultancy, food engineering and research and development (R&D).[1].

Early life

Gianfranco Chiarini was born in Ferrara, Italy and raised in a multicultural environment with Italian-Colombian origins, growing up between Italy, Venezuela and the United States. Chiarini was born to Luciano Chiarini Toselli, a marketing professional and Leonor Gonzales de Chiarini an interior designer.

Personal life

On September 7, 2010, Chiarini married Anna Kinga Jarosławska, now Anna Chiarini, born in Słupsk, Poland, a Media studies and Italian literature graduate at the University of Hamburg, Germany. They currently reside in Hamburg, Germany.

Music career

Chiarini played music in his earlier years, first as a rock singer in pubs and nightclubs opening for American rock bands. Later he became a singer with the salsa band Barranco Mix. The band played in the Johnny Canales show in Corpus Christi, Texas with the legendary Queen of Tejano, Selena and contemporary rock band Maná. Barranco also became the opening band at the Feria de Cali in Colombia where many Latin-American singers have performed. Chiarini performed as one of the lead vocalists of the band from 1993–1996, until he decided to retire his music career and return to pursuing a more solid career as a chef.

Early Cooking Career

In 1986, the young Chiarini enrolled in the Instituto de Alta Gastronomia de Caracas, Venezuela, which has been closed due to political unbalances in the country. During this time Chiarini studied and worked in several restaurants, and found cooking would develop into becoming his profession [2].

In 1996, Chiarini decided to go back to the United States where he enrolled at the Pittsburgh Culinary Institute. There again his life was spent between his practical experience in restaurants and his culinary studies. During this time Chiarini worked in restaurants such as The Ohio Brewery and Alberinis. He worked as a waiter, and cook at Alberinis dividing his weekends learning banqueting techniques from the back of the house to the front of the house.

After completing his degree at the Pittsburgh Culinary Institute, he moved to France where he enrolled at Le Cordon Bleu Paris.

While at Le Cordon Bleu he worked under master chefs like Alain Dutournier chef/owner of Carré des Feuillants (** Michelin stars), and later while in Rome, Italy working under Executive Chef Heinz Beck at La Pergola Restaurant (*** Michelin stars). Back in his hometown of Ferrara, Italy Chiarini worked as a sous chef at, Antichi Sapori and Hostaria Savonarola. He later moved to Germany where he was offered the opportunity to run the kitchen along with the Executive Chef and owner, S. Leypold at The Pirsch Mühle (* Michelin star).

Professional career

Beginning the new millennium Chiarini took moved to the Middle East where he established he became a consultant for Al Bustan Palace and Shangri-La Hotels. Later he moved to Bahrain, and developed culinary concepts for Mövenpick and Marriott hotels and Kuwait, where he became executive chef at Marriott Hotel's Courtyard division. He established the signature and deluxe Nord-Italian specialties restaurant Il Forno and two Chaines des Rotisseurs.

In Kuwait, Chiarini prepared dinners for the late Highness Sheikh Jaber Al-Ahmad Al-Jaber Al-Sabah and his family. He also became a TV chef in Kuwait with broadcasting channel Al Rai TV where he participated in more than 50 cooking shows.

Chiarini continued his culinary journey adding Spain, U.K and Ireland to his European repertoire as well as Africa, Asia, Australia, New Zealand and Oceania. In Africa Chef worked for the Starwood hotels chain Sheraton Addis, Ethiopia. In Ethiopia, Chiarini served a former U.S. President, the president of Israel Shimon Peres,Presidents of the (AU) African Union, and Egyptian ex-President Hosni Mubarak.

His time spent in Asia was spent learning about the food, and culture giving him an appreciation and understanding of the Asian culture. Countries like China, Korea, Cambodia, Vietnam, Thailand, Malaysia, Singapore,and the Philippines have been a great source of culinary knowledge for Chiarini.

In 2010 Chiarini published his first cookbook, “The New Renaissance of Italian Fusion Cuisine 1.0” (The Emerald Book). The food, wine and travel authority, VisitVineyards.com, has placed the chef’s book at first place for the best top twelve, and most beautiful culinary books for the 2010/2011 year in conjunction with the current culinary cook book from Noma Restaurant[3]. Noma is currently rated as the best restaurant in the world, according to the Huffington Post [4].

Recently in January 2011, Chiarini was featured as Star chef in 8 Magazine (Thamāniya), from Saudi Arabia [5]. The magazine is owned by Princess Amira al-Taweel and the Saudi prince Al-Waleed bin Talal.

Bibliography

Since 2011, Chef Gianfranco Chiarini has written 2 books. A total of 11 Books are presently being planned and will be completed up until 2021. Chef Chiarini also contributes to a food-and-drink column for an online magazine www.eatitalian.com.

• Gianfranco Chiarini’s “The New Renaissance of Italian Fusion Cuisine 1.0” Limited deluxe culinary trilogy edition (2011)

References

  1. ^ Prisma News http://www.prismanews.net/cucina/quando-la-cucina-diventa-poesia-intervista-a-gianfranco-chiarini.html
  2. ^ El Universal http://www.eluniversal.com.mx/articulos/51062.html
  3. ^ VisitVineyards.com Visitvineyards.com
  4. ^ Huffington Post http://www.huffingtonpost.com/2010/04/28/50-worst-restaurants-in-t_n_556199.html
  5. ^ 8 Magazine http://www.eight-magazine.com/8m/default.aspx?iss_nb=2

Official websites

Magazine Articles

Template:Persondata

Retrieved from "https://en.wikipedia.org/enwiki/w/index.php?title=Gianfranco_Chiarini&oldid=417271267"