Gianfranco Chiarini
@Chef_GianfrancoChiarini
Executive & Corporate Celebrity Chef. Gianfranco Chiarini, Multi Continental Cuisine, Culinary & Scientific research for new gastronomic trends, Molecular analysis, Classic Michelin cuisine, Food analysis, Design/Development of exciting new culinary concepts, Close networking with worldwide consultancy chefs.
Chef. Chiarini has recently made a major career move and dıversıfıcatıon by having a substantial job offer. Engaging with the mega giant & international food ingredients company, National Starch Food Innovation. On this new appointment he will serve as NSFI's Europe, Africa & Middle East Culinary Development Leader.
He speaks 7 languages, and is finalizing his first cookbook, Neuro/Culinary™, a compilation of wonderful recipes created mixing the Food Technology ingredients with Fusion Culinary masterpieces, replacing negative ingredients without compromising indulgence attributes and how Food Texture influence our perception and enjoyment of food in a Neuro/sensory way.
Recently returned from the Festival Gourmet International at Puerto Vallarta/Mexico, where participated as Guest Chef exposing his trademark. Renaissance Cuisine.
Specialties
Multi Continental Cuisine, Culinary & Scientific research for new gastronomic trends, Molecular and Classic Michelin Cuisine, Design/Development of exciting new culinary concepts, Close networking with worldwide consultancy chefs, Build close strategic relationships with key customers and retailers, Absolute management of the European Culinary Center i.e. customer visits, recipes, concept preparations, presentations, etc. Carry out internal and external training sessions, Lead external culinary seminars.
Chef. Chiarini has recently made a major career move and dıversıfıcatıon by having a substantial job offer. Engaging with the mega giant & international food ingredients company, National Starch Food Innovation. On this new appointment he will serve as NSFI's Europe, Africa & Middle East Culinary Development Leader.
He speaks 7 languages, and is finalizing his first cookbook, Neuro/Culinary™, a compilation of wonderful recipes created mixing the Food Technology ingredients with Fusion Culinary masterpieces, replacing negative ingredients without compromising indulgence attributes and how Food Texture influence our perception and enjoyment of food in a Neuro/sensory way.
Recently returned from the Festival Gourmet International at Puerto Vallarta/Mexico, where participated as Guest Chef exposing his trademark. Renaissance Cuisine.
Specialties
Multi Continental Cuisine, Culinary & Scientific research for new gastronomic trends, Molecular and Classic Michelin Cuisine, Design/Development of exciting new culinary concepts, Close networking with worldwide consultancy chefs, Build close strategic relationships with key customers and retailers, Absolute management of the European Culinary Center i.e. customer visits, recipes, concept preparations, presentations, etc. Carry out internal and external training sessions, Lead external culinary seminars.