Gianfranco Chiarini

Gianfranco Chiarini (born January 8, 1966 in Ferrara ) is an Italian chef . His culinary style is known as the Italian "Nouvelle Fusion Cuisine". His career ranges from working in various starred restaurants and on cruise ships to working with luxury hotels, culinary advice, research and development and involvement in food technology.

biography

Gianfranco Chiarini was born in Ferrara and raised in a multicultural environment. Of Italian-Colombian descent, he grew up between Italy, Venezuela and the United States . His father Luciano Chiarini Toselli is a marketing and advertising expert; his mother Leonor Gonzales de Chiarini works as an interior designer. On September 7, 2010, Chiarini married Anna Kinga Jarosławska, now Anna Chiarini, born in Słupsk , Poland , a media culture and Italian literary graduate at the University of Hamburg. They currently live in Hamburg .

In his youth, Chiarini made music, first as a rock singer in pubs and nightclubs and as an opening act for American rock groups. He later became a singer in the salsa group "Barranco Mix". The group played u. a. in the "Johnny Canales Show" in Corpus Christi ( Texas ), with singer Selena Quintanilla-Pérez , who is known as the "Queen of Tejano", and with the contemporary rock band Maná. Barranco also opened the “Feria de Cali” in Colombia , an event where the personalities of salsa music perform. Chiarini was one of the group's lead singers from 1993 to 1996 when he decided to continue his career as a chef.

job

In 1986 the young Chiarini enrolled at the Instituto de Alta Gastronomia de Caracas in Venezuela . During this time he studied and worked in various restaurants.

In 1996, he decided to return to the United States, where he enrolled at the Pittsburgh Culinary Institute . In addition to his culinary studies, Chiarini gained hands-on experience in the catering industry by working in restaurants and learning banquet techniques from the kitchen to the dining room. After graduating from the Pittsburgh Culinary Institute , he moved to France and enrolled at Le Cordon Bleu in Paris .

During his time at Le Cordon Bleu he worked in restaurants under chefs such as Alain Dutournier (head chef and owner of the “Carré des Feuillants”); later in Rome under Executive Chef Heinz Beck in the “La Pergola” restaurant. In his hometown of Ferrara, Chiarini has worked as a sous chef in restaurants such as "Antichi Sapori" and "Hostaria Savonarola". He later moved to Germany when the “Pirsch-Mühle” in Hamfelde (Schleswig-Holstein) made him an offer to run the kitchen together with the head chef and owner Siegmund Leypold.

At the beginning of the new millennium, Gianfranco Chiarini traveled to the Middle East and started working with Intercontinental Hotels in Oman . During this time he also devoted part of his time to advising the Al Bustan Palace and the “ Shangri-La Hotels and Resorts ” chain . He later moved to Bahrain and developed culinary concepts for Mövenpick and Marriott Hotels . In Kuwait he was Executive Chef at the “Marriott's Courtyard Deluxe Edition”. He opened a restaurant with Northern Italian specialties, called "Il Forno" and founded two "Chaines des Rôtisseurs". In Kuwait, Chiarini created exotic dishes and meals for the late Sheikh Jabir al-Ahmad al-Jabir al-Sabah and his family. Here he also worked as a television chef for the radio channel “Al Rai TV” and appeared in more than 50 programs.

Chiarini then worked in Spain , Great Britain and Ireland , as well as in Africa , Asia , Australia , New Zealand and Oceania . In Africa, Chiarini worked at the “Sheraton Addis” in Addis Ababa ( Ethiopia ), which is part of the “Luxury Collection” of Starwood Hotels. In Ethiopia he served personalities such as US President Jimmy Carter and his wife Rosalynn , Israeli President Shimon Peres , the President of the African Union (AU) and ex-President of Egypt, Hosni Mubarak .

The time he spent in Asia inspired him to delve deeply into the culture and, above all, the culinary styles of different Asian countries, to understand and appreciate them. Countries like China , Korea , Cambodia , Vietnam , Thailand , Malaysia , Singapore, and the Philippines had a great influence on the development of his style.

In 2010 Chiarini published his first cookbook "The New Renaissance of Italian Fusion Cuisine 1.0" (The Emerald Book). The Australian food, wine and travel guide Visitvineyards placed its book in first place of the twelve best and most beautiful culinary books for 2010/2011.

In January 2011, Chiarini was featured as a celebrity chef in the Saudi Arabian magazine 8 (Thamāniya). Chiarini is currently working for a food manufacturer based in Hamburg. As her Corporate Executive Chef, he is responsible for the European, Middle East and Africa ( EMEA ) economic area and develops new culinary concepts for various commercial brands.

bibliography

Gianfranco Chiarini has written two books since 2011. Chiarini also writes for the culinary column of the online magazine EatItalian .

• Chiarini's "The New Renaissance of Italian Fusion Cuisine 1.0" The Emerald Book - Limited deluxe culinary trilogy edition (Nov-2010)
• Chiarini's "Ferrara the Hidden Culinary Jewel - Ferrara Il Gioiello Culinario Nascosto" Published in English / Italian (Sep-2011)
• Chiarini's "The New Renaissance of Italian Fusion Cuisine 2.0" The Pearl Book - Limited deluxe culinary trilogy edition (Nov-2011)

Web links

• Website Chiarinis

Individual evidence

1. ^ Prisma News: Quando la cucina diventa poesia. Intervista a Gianfranco Chiarini. Archived from the original on December 29, 2010 ; accessed on February 1, 2016 . 
2. ↑ El Universal http://www.eluniversal.com.mx/articulos/51062.html
3. ↑ VisitVineyards.com Visitvineyards.com
4. ↑ 8 Magazine ( Memento of the original from March 6, 2012 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. 8 magazines  
5. ↑ eatitalian, website