GASTRONOMY
THE NEW RENAISSANCE ARTIST
CHEF GIANFRANCO CHIARINI
I met Gianfranco Chiarini and his wife Ana for the first time, in Flor-
ence, Italy where we all were graced with the most beautiful traditional lunch prepared by another Ana, wife of award-winning Italian
winemaker Stefano Chioccioli at their Tuscan home. Although this
three michelin star worthy lunch was not prepared by this renowned
chef, the encounter was unforgettable.
Gianfranco as one person at the lunch described, “is a magician!”
As he spoke of his new creative vision for the restaurant of the 21st
century, he has an unparalleled ability to immerse his audience into
a vision that becomes as clear as day. In his own culinary work, he
translates visions into works of art that can either be understood or
appreciated. Like the great German composer Richard Wagner he
uses the concept of “Gesamtkunstwerk” (total work of art) that stimulates all five senses (fifth sense: umami) in his cuisine. His work is not
distinctly Italian but a collection of experiences and interpretation of
longstanding tradition. It is “rinacita” (the rebirth) of the true artistic
nature that is “Italian”.
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Executive and Corporate Celebrity Chef Gianfranco Chiarini has
been involved in multi-continental cuisine, culinary and scientific
research for new gastronomic trends, molecular analysis, classic Michelin cuisine, food analysis, design and development of exciting
new culinary concepts. He networks closely with worldwide consultancy chefs. From Italian origins he grew up between Italy and the
United States.
Early in his career, he decided to join the Instituto de Alta Gastronomia de Caracas where he graduated as an International Chef.
Later he returned to the United States and graduated with a master’s
degree from the Pittsburgh Culinary Institute as part of the (CIA) Culinary Institute of America.
In Paris, France, he attended the Cordon Bleu, earning his Master Culinary Chef’s degree. When he later returned to Italy, he earned the
honorable membership of Executive Chefs of La Gran Accademia
della Cucina Italiana.