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Italian Cuisine Worldwide Awards 2010

Italian Cuisine Worldwide Awards: The Quest for 2011 Nominees Begins



Once again the ICWA ceremony will be held in the context of the next International Day of Italian Cuisines (17 January 2011), more precisely during the already traditional New York IDIC Premiere (watch last year´s official video clicking above). The Italian Cuisine Worldwide Awards were born to honour individuals who have made an outstanding contribution to the introduction, diffusion and preservation of Italian food and wine culture in their countries of residence or globally. The Awards, promoted by itchefs-gvci.com, are annually granted to chefs, writers, journalists and business people, for the work done in the previous year or during their whole careers. The nominees´ selection process will start soon. The recipients will be chosen by GVCI Forum Associates (a Virtual Group of Italian Chefs of over 1200 members) and by an Panel of international professionals.

If you want submit a nomination or want to apply to be a member of the voting panel please fill in this form.


Sirio Maccioni, New York, USA

Sirio Maccioni

Italian born (Montecatini Terme) restaurateur, Sirio Maccioni, is by now a living legend. Although his name is associated prevalently with one of the most famed French restaurants in New York (Le Cirque), he is already possibly the most successful example of what an Italian business man abroad can achieve in the field of hospitality. The long and intense career of Mr Maccioni, who is still strongly connected with his native Tuscany, deserves to be studied by everyone who, in particular, could benefit from understanding the way he's dealt with defecting chefs and demanding customers. He’s a living legend.


Norbert Kostner, Bangkok, THAILAND

Norman Kostner

The career of this Italian chef, born and trained in Alto Adige, deserves great respect and praise. For over 35 years he has been at the helm of the kitchens of one of the most prestigious hotels in Asia, the Bangkok Oriental, which was once a Thai-Italian ownership. In this long period of time, Chef Norbert has gained the unconditional trust of the hotel guests and the respect of staff for his ethical and highly competent approach to his work, as supervisor of all hotel restaurants and catering operations. Superb connoisseur of French and Thai cuisine, Chef Norbert has worked with some of the most prestigious international chefs who have been at the Oriental as guests for special culinary performances. He has never forgotten his Italian roots though; on one hand, Italian culinary traditions have been always a fundamental part of his unmistakable personal cooking style, on the other, the values of his native land (Val Gardena) – frankness, honesty and strong attachment to work – have always guided his day-by-day actions.


Girolamo Panzetta, Tokyo, JAPAN

Girolamo Panzetta

Italian Cuisine has been so successful in Japan and particularly its big cities in the last couple of decades also thanks to Girolamo Panzetta, an Italian born architect who moved there in 1986. He has never worked as an architect or as a chef – actually, he admits that he isn’t a good cook – but he has been a formidable educator with his program on Nhk TV. Despite some apparent stereotypes he endorses, which helped him to maintain his fame among the Japanese, Giro-san – the name by which he is known in Japan – has always conveyed a correct message about authentic Italian cuisine, how to prepare it and how to enjoy it. Panzetta’s wife, Kikuko, has also played an important role in helping her husband in his effort to promote the Italian culinary culture.


Giorgio Locatelli, London, UNITED KINGDOM

Giorgio Locatelli

Through his books, his TV program, but above all, through his cuisine – authentically Italian – Giorgio Locatelli has made a tremendous contribution to the correct appreciation of Italian Cuisine in Great Britain. Giorgio, who was born on the banks of Lago Maggiore, in Northern Italy, grew up in his family’s Michelin-starred restaurant and before becoming possibly the best communicator of authentic Italian cuisine in the UK, he had gathered solid professional experience in international restaurants. Since 2002, his Locanda Locatelli has become a benchmark for quality Italian cuisine outside Italy. His business model still includes his constant presence at the Locanda and warm interactions with his customers – the same quality that made many Italian restaurants around the world successful. This model has perhaps limited the expansion of his business (only recently he gave his name to a venture in the Middle East) but it’s preserved the great essence of what he does.

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