Gio Renzo Fioraso
Gio’s love of food began at an early age, as he helped his grandmother in the kitchen of her restaurant. She taught him all the secrets of genuine authentic Italian cooking, passed down from generation to generation. Most pertinently, he learned the importance of sourcing the freshest ingredients and its centrality to Italian cuisine. Since moving to London, he has worked as a chef in several well-respected Italian establishments. Now, he is more passionate than ever about producing his signature hand-made pasta dishes for his customers. He is not only an expert in Italian food, but he also has a diploma at Le Cordon Bleu cooking school in London, where he studied French cuisine. He recently took a course in Italy with the famous Gualtiero Marchesi who is, for Gio, the ‘father of modern cuisine’. Today, he is a proud member of the slow food organization in the UK, and is also one of few chefs that are members of the slow food Chef Alliances. Gio is studying to become a master of wine after achieving a diploma as a Sommelier from the Italian Sommelier Association. The perfect way to enjoy a great meal is with great wine and Gio can recommend bottles to perfectly accompany the menu at a range of prices.