Nowadays culinary field has become quite a popular area and we have a galaxy of celebrity chefs, whom people really want to follow & look up to as role models in life. In the current new era of Gastronomy, the phenomenon of Celebrity Chefs has completely changed and transformed the whole food & restaurant industry, has changed the way we eat and dine. Today we would like to present one of the legends of the culinary world.
Meet Celebrity Chef Gianfranco Chiarini, Michelin Starred Chef whose cooking style is called “Nouvelle Fusion cooking” and has earned the title of one of the most diverse Chef globally. He is a well-known TV personality, highly famous cookbook author & Restaurateur. He is engaged in various activities ranging from Michelin Restaurants, Super Deluxe Hotels & R&D for the Retail. A great business tycoon who is a Global culinary consultant possessing the biggest culinary network of chefs & followers on his personal network. Exceptionally talented culinary artist & sculptor. A total perfectionist who also has a great taste for style and sophistication.
Chef Chiarini hails from a multi-cultural Italian family but grew up in Italy, Venezuela and the U.S. He started his international chef journey by studying at the Instituto de Alta Gastronomia de Caracas. After that he did his Graduation with Master’s Degree from the Pittsburgh Culinary Institute, U.S.A and also attended Le Cordon Bleu, Paris France, from where he earned his Le Grand Diplôme Culinaire. Has worked and trained to Michelin standards under great Chefs in Italy and France.
Chef Chiarini has been directly involved in the Management. He has always been a pioneer in Menu Designing, Product Development and shared his expertise in the Opening of Luxury Hotels, Culinary Centres and many restaurants across various countries & places in Europe, USA, UK, Asia, Middle East, South Africa, South East Asia and even in India too.
Chef Chiarini is a highly decorated chef and had won the award for the best chef in the Persian Gulf 2005 & 2006, by the acclaimed “Chaine des Rotisseurs” for their gala dinners. He has had the opportunity to cook for some of the Royalties of Middle East & England and some well-known Presidents like President Jimmy & his wife.
He is a true culinary artist & a food sculptor. Each of his dish comes out as a fine piece of art.
Chef is also the owner of Chiarini Culinary Consultants along with his highly talented wife Anna Chiarini and they have an amazing team of professionals and Global Partners in every field and specialty within the Food and Hospitality Industry. They are a trustworthy source of service and solutions providers to some of the most prestigious organisations around the world like Marriott Hotels, Intercontinental Hotels Group, Shangri–La Hotels, Starwood Hotels, Rixos Luxury Hotels, Private and chain restaurants in the Middle East, South America, Europe and Asia. They also provide consultations to food manufacturing giants. Currently they are consultants to La Colombe Hotel & Restaurants, Netherlands and Symrise AG.
“A well-adjusted person is one who makes the same mistake twice without getting nervous.” – Chef Gianfranco Chiarini
Chef Chiarini is world famous author of many cookbooks including the best sellers “The New Renaissance of Italian Fusion Cooking”. He specialises in Classic & Modern Fusion Cuisine, Culinary & Scientific Research for New Gastronomy Trends, 100% Organic Cuisine, Design and Development of Exciting New Products.
I did an interview with the Chef and would like to share the same as it gives a clear insight into Chef’s incredible passion and love for food.
When did you decide to be a Pastry Chef?
Chef. Chiarini: Well first for clarification I am a savoury Chef, but a Pastry chef as well. Both came together as a holistic part of my culinary training, roaming around the world and initially my up bringing. I believe that a Chef needs to embrace both sides of food to fully understand his/her potential.
- Which are your most favourite 3 ingredients to work with?
Chef. Chiarini: Extra Virgin Olive Oil, Fresh Herbs and Sugar of course.
- What has been the most rewarding moment in your career so far?
Chef. Chiarini: The Fans and Followers which are reaching rapidly Half a Million in Facebook. All of them have showed me Love and Appreciation for all the things, art, hand work and tips I share with them. And regardless of time, they have followed faithfully my career and have been at many levels source of inspiration and energy.
- What has been the toughest thing you have done in your line of work?
Chef. Chiarini: The training and changing of the minds of many young Chefs around the world. We live in a cynical society that has placed attention and measured quality and success as for how many Michelin Stars one have. This has been the deteriorating factor for thousands of young chefs to pursue other goals that the fun, hard work and satisfaction of cooking great food regardless of ratings and third parties opinions.
To try to steer and deviate that wrong thinking in young Chefs and turn it into the passion and hard work needed to become a real Chef; by far has been my toughest challenge. But I have succeeded a 90% of the time. As for the rest… sometimes you have to let them go.
- You are already associated with some fine dining restaurants in Mumbai & Kolkata, any plans of venturing to Delhi (one of the main food hubs of India) and Bangalore?
Chef. Chiarini: Well not in the pipeline as in the present. We have been heavily engaged in Greece, Turkey and South America. But I am sure at some point the phone will ring with the inquires and requests for a new success in India.
- What are your personal food choices that you like to cook and for eating too?
Chef. Chiarini: My wife (Chef. Anna Chiarini) and myself we personally don’t eat red meats, dairy, fried food, junk food and nothing that has chemical additives and nothing that comes in a can. Therefore we place in depth attention in naturality, traceability and honest ingredients. A basic ingredient in our diet is salads and therefore we place a serious value into our Extra Virgin Olive Oil. Recently we made an ambitious agreement to be the image of the best Extra Virgin Olive Oil of Greece ”HOME by Nature”.
Many people and colleagues asked me… How is it possible that an Italian chef chooses a Greek Extra Virgin Olive Oil to be its image and Sponsoring Persona. Simple…this is the best Extra Virgin Olive Oil I’ve ever tasted. Therefore I think is worth mentioning that for a Chef like me, with my cooking choices and values, certain ingredients are vital to be taken into consideration. This is one of them.
- What advise would you like to give to the new pastry chefs starting out in this field?
Chef. Chiarini: It is important in this career, not to care so much to make friends in the kitchen. Too much friendship in the kitchen enables the talking too much and then you will slow down your process of learning and performance.
Team play doesn’t mean that you must be friends with people in the kitchen. Team play means that you need to team play and respect them, regardless if you like them or not. Passion, Dedication, Sacrifice, Hard Work, honesty and Discipline are your only friends.
“Hard Work Beats Talent, when Talent Doesn’t Work Hard Enough” – By Chef Chiarini
Chef Chiarini can be described in short as a true Perfectionist who is highly passionate about his work.I found him to be a person who is very sophisticated but truly humble in his approach towards people and work. He is indeed a great inspiration to a lot of chefs and to the new comers who want to join the culinary industry.
Cheers Chef Gianfranco Chiarini!
Post by: Parul Khanna / Appy Bistro
Picture courtesy: Chef Gianfranco Chiarini
Categories: Cheer the Chefs