Creative Director of Food – Rocco Forte Hotels

It is difficult to imagine Chef Fulvio Pierangelini – born in Rome in 1953 – in any other role other than that of the first chef in Italy. Yet when he was a very young university student, to support his studies, Fulvio Pierangelini took on the role of a waiter, night porter, and instructor of sailing boats at seasonal accommodation facilities. Once he graduated, he decided to follow his passion for cooking, which he discovered while, during his various jobs, he gradually got closer to the kitchens. Once he identified his innate talent, the experience of Mougins in the Costa Azzurra, under the guidance of Roger Vergé, one of the brightest stars in the constellation of ever-evolving French cuisine, was crucial to his learning. In 1980 he took over a modest trattoria on the port, “Il Gambero Rosso”, which became an adventure that lasted about thirty years, leading him to the top of world gastronomy, achieving important milestones such as being recognized as the best chef in Italy by the main national and international gastronomic guides. His signature dish remains the famous “Passatina di ceci con gamberi”, which gave a different representation of haute cuisine, although he is equally known for having the courage to include more “everyday” dishes on the menu – inevitably the “Pasta al pomodoro” – giving new respect to the individual ingredients, until then considered inadequate.
Fulvio Pierangelini is beloved for his research and his recipes, which focus on essence rather than mathematical perfection: the creative personality and the great charisma of Chef Fulvio, which are combined with his deep knowledge of the raw material, have given rise to his great global successes. For national and international gastronomic criticism, Fulvio loves to spread good food: a mission he has been carrying out since 2009, serving as Creative Director of Food at the bars and restaurants of Rocco Forte Hotels. Fulvio Pierangelini is responsible for the menu design of the restaurants of the Hotel Savoy, the Hotel de Russie, the Verdura Resort, the Hotel de La Ville, the Masseria Torre Maizza, Villa Igiea in Italy, the Hotel Amigo in Brussels, the Hotel de Rome in Berlin and the Charles in Munich. Each restaurant has its own distinct identity and a personal story to tell thanks to the menus created by Chef Pierangelini, who focuses the menus on the ingredients and flavors of each region.