:: itchefs-GVCI ::

Grana Padano

Tuttofood Milan 2007

Itchefs at Milan's Tuttofood 2007

alt=""

 

Itchefs - GVCI at Tuttofood. The new course of GVCI

logotuttofood The birth of itchefs & Co, the new course of GVCI’s life, coincides with the first holding of Tuttofood, an exhibition that aims at putting Milan and Italy under the spotlight, as leading points of reference for what happens in the world in terms of food, wine, beverages, related products and services.

Yes, we are proud to be part of this double baptism and with enthusiasm we have accepted to participate in “The world in a dish event”. Itchefs-GVCI not only guarantee high standards of Italian Cuisine abroad, they can even contribute to open the Italian palate to ingredients and culinary techniques taken from the places where they work.

Five among our most talented chefs are to perform in Milan, under the coordination of Elena Ruocco, our Event Manager, with the collaboration of Giovanna Marson, and the supervision of Master Chef Giacomo Gallina, Executive Chef of Dolce & Gabbana Gold Restaurant, a veteran of Italian Cuisine abroad and GVCI vice-president. Another GVCI member, Aldo Palaoro (Ics Agency – Milano), has been the promoter of the collaboration of itchefs-GVCI and the Tuttofood – Milano Fair.


Chefs x Milano

Foto-43-Dario-Congera

Dario Congera
Prego's Italian Chef at The Westin Shanghai, China. He was born in Savoy, and has worked in Italy, France, Switzerland, Egypt (La Mamma Restaurant Sheraton Towers Hotel), Taiwan (Ecco Restaurant Caesar Park Hotel) and Indonesia. He speaks 4 languages and has a Taiwanese wife.
His dishes: Tuna fish Tartar, Extra Virgin Olive and
Sesame Seed Oil Cialda, Reduction of Sauce to Chinese Vinegar.

Foto-46-francesco-farris

Francesco Farris
Executive Chef at Arcodoro, Dallas, Francesco Farris spent his childhood years in Orosei on his native island of Sardinia. After graduating with a liberal arts degree from the Instituto Agrario in Nuoro, Francesco worked with many exclusive resorts in Italy, both as cook and manager, including Salice d'Ulzio in Piedmont. He joined his brother in the United States in 1991 to pursue a career in the restaurant industry, in both of their restaurants: Arcodoro and Pomodoro, Houston.
His dishes: The World in One of Francesco’s Dishes and Filettino Di Branzino with the Flavours of Two Worlds.

Foto-44-Elena-Ruocco

Elena Ruocco
Elena Ruocco is the itchefs-GVCI Event Manager and lives in Rio de Janeiro, Brazil. Born in Rome, she spent 18 years working as accountant for different financial business then, 8 years ago, changed her life to feed her deepest passion – cooking. She attended the Gambero Rosso professional courses "Professione Cuoco" in Rome, and worked at La Tamerice of Igles Corelli. In Buenos Aires, she worked for 4 years as an independent personal chef and food styling assistant for South American magazines ("El Gourmet" and "Cousine & Vins").

Foto-47-Samuele-Rossi

Samuele Rossi
Chef de Cuisine, Grand Hyatt Beijing, since 2003. He graduated from the Institute of Hotel and Cuisine Services of the State of Abano, Italy and after intense training in Italy went to work overseas. He has worked in California, U.S.A. as Sous Chef at Cielo, Los Angeles and other restaurants in the same city and Santa Monica as well.
His dishes: cream of potato and buffalo mozzarella cheese with cured prosciutto tortellini and, compay “holy dried Chinese cappe” and fried artichokes.

Foto-42-Andrea-Tranchero

Andrea Tranchero
Executive Chef of Ristorante Sadler and Ristorante L`Estasi, Roppongi Hill, Tokyo, Japan. Graduate of the Istituto Professionale Alberghiero di Stato 'G. Colombatto' of Turin in 1987, Andrea has accumulated extensive experience in cuisine in his native Italy. Furthermore, for over ten years now he has offered his expertise to the discerning guests of Italian restaurants in Paris (Chef de cuisine at " Ristorante L`Enoteca ) and Los Angeles, California, where he won the Award one hundred 'chef' of Los Angeles.
His dish: Venus rice “sformatino”with extra virgin olive oil and eggs coked at low heat and Asparagus and Tobiko.

Foto-45-Giulio-Vierci

Giulio Vierci
He has long experience as culinary teacher, chef in 5 star hotels and restaurant owner. He lives and works in Sapporo, Hokkaido, Japan, where he owns (and cooks in) the "Wine Bar Giulio Vierci". Born in Liguria, strongly attached to his native land but open minded by nature, after 10 years in Japan, he has become an expert of Japanese cuisine too.
His dish: Hokkaido salmon tortelli with Gagome-natto combu sauce and Taggiasco extra virgin olive oil and sea-egg to drink and oriental beans.