Lingua: Italiano

Top Chefs create with Bonini

I Nostri chef

Taro Komiya

Born in 1973 in Tokyo, Japan. After he worked for a couple of fine French cuisine restaurant in Tokyo, opened his own restaurant, wineshop and ceramic art gallery in Kisarazu, Chiba pref. in May 2013.

Angelo Masarin


Angelo Masarin has got is diploma at the prestigious Istituto Professionale Alberghiero (Culinary Institute) of Castelfranco Veneto. Angelo has over 25 years of culinary experience and his resume includes some of the most recognized names in the restaurant business in Italy and abroad.

Elio Sironi


Born and raised in Brianza, Elio Sironi left his birthplace to train in the best hotels the length and breadth of Italy. A passion for his work, coupled with a desire to acquire an in-depth knowledge of the gastronomic traditions of other peoples, brought him to travel the four corners of the globe, from England to Germany, from Switzerland to the USA and to Japan.

Loris Navone


Italian, from Carnia, has a family tradition of passion for cooking passed down from her grandmother, mother and aunts. After a series of experiences between Switzerland and Italy, made landfall in Florida in ’99 achieving the role of chef at Dolce Restaurant in Miami and then gaining notoriety thanks to victory in television competition Best New Restaurant.

Fabio Ciervo


The young chef Fabio Ciervo arrived at the restaurant “La Terrazza dell’Eden” after having work alongside Michel Roux at the “Waterside Inn”, one of the temples of British cuisine, famous for having 3 Michelin stars for 25 consecutive years.

Thomas Keller


Thomas is an American chef, as well as, restaurateur and author of cookbooks with good success, like “The French Laundry” cookbook of 1999, “”The Bouchon Cookbook” in 2006 and “ Ad Hoc at home” in 2009. He has won, with his restaurants and his excellent work, as a chef many prestigious awards, among them “Best Chef of California” in 1996 and “Best Chef Of America” in 1997.

Enrico Bartolini


Chef Enrico Bartolini received his first Michelin Star at only 29 years of age and his second star at 33 yrs of age, the 3 forks from Gambero Rosso and 3 Chef hats from the Guide of the L’Espresso sainted him as a Chef of International level. In 2010 Enrico Bartolini took over management of restaurant the Devero inside Hotel Cavenago in Brianza, 20 minutes from Milan.

Ettore Bocchia


Born in 1965 in S. Secondo, a province of Parma, he graduated from the Professional Hotel Institute of Salsomaggiore Terme in !983, with 5 years of cuisine and kitchen experience behind him. Now , for some time, he is considered one of the most interesting chefs of the Italian restaurant business and he pretends always the best of himself.

Andrea Berton


Andrea Berton became Executive Chef of the Marchesi group after having done hard labour in the prestigious Enoteca Pinchiorri , arriving along side of Carlo Cracco and Alain Ducasse.

Heinz Beck


Heinz Beck was born in Friedrichshafen (Germany) in 1963. He obtained his chef qualification in 1983 at the Berufschule Passau, became “Kitchen Master” in 1992 at the Hotelschool Altoetting in Alzgern

Sergio Mei


World-famous chef Sergio Mei started his career as a young bakery apprentice in his native island, Sardinia.

Francesco Apreda


Born in Naples in 1974, Francesco Apreda discovered at the age of 14 his true passion: patisserie.

Davide Berlenghini


Davide Berlenghini has grown up as a chef between his grandma’s apron and several Roman dishes cooked by his father.