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Grana Padano


Mario Caramella Chef Patron at Forlino (Singapore)


From next January, Mario Caramella, the President of GVCI, will be the Chef Patron at Forlino Restaurant in Singapore. A creature of Beppe De Vito, Forlino is one of the best addresses in town for quality Italian cuisine. In the last few years Mario Caramella has worked as executive chef of a luxury hotel in Bali (Indonesia). His debut at Forlino will coincide with the launch of the International Day of Italian Cuisines and Forlino will host Italian celebrity chef Massimo Bottura.




The renowned Italian food writer Luigi Cremona and his partner Lorenza Vitali have just published "Divines Escapes” (Mete Divine), a beautiful guide to more than 100 top Italian hotels with great gourmet restaurants inside. The book, in Italian and English, is an exclusive, perfect travel companion for those who want to dine in style in Italy and sleep under the same roof. An ideal book to plan romantic escapes as well. Published by Witaly, the publication has 300 pages and for each hotel’s restaurant there is a picture of both the place and chef plus one of her/his signature dish. Form more information and to order the book, click here This e-mail address is being protected from spambots. You need JavaScript enabled to view it


A Letter from Gianni Favro: “It was a very sad period…”


Bangkok revolt

Dear All,

I would have preferred to receive the title of GVCI Chef of the Year as recognition of my work rather than because of the unpleasant events that occurred in Bangkok in the months of April and May this year.

You will remember that the economic centre of the city was held hostage by a large group of protestors who were able to cut it off with nasty, rudimentary bamboo barricades. It happened one morning that I witnessed the dousing of innumerable rags woven into the barriers with big tanks of gasoline, ready to be set on fire whenever the army attempted to approach.

It was a sad period, not so much because of the lack of income of commercial activities; Thailand had given me so much so I was willing to reciprocate with a bit of sacrifice in the name of a better democracy. But as the days passed, between promises of the removal of the barriers followed by denials to do so, a frustrating situation of stalemate was developed, in which in the state of total impotence, I started to form serious doubts about the choice of Thailand as the country in which to spend the second half of my working life. In those circumstances, I was no longer sure that I was making the right judgement, and I started to think of going to other countries. All the same, having lived almost two decades in this, in spite of everything, marvellous country, the option of starting everything again in another place did not attract me in the least.

Those two months, the restaurant stayed open during the week to give service to the residents of what had already turned into the ‘Red Zone’, to those who dared to venture out of their homes and to those few who audaciously went back to their offices.

It was good exercise of business economy to cancel the products ordered that regularly arrive from Europe and to try not to waste those already in the refrigerator and in the stockrooms by inventing alternative meals. The personnel were given holiday till New Years Day, then we invented different maintenance jobs, amongst which was the painting of the kitchen and the stockrooms.

In the afternoons, when I walked around in the centre, I was under the impression that the majority of the demonstrators did not have a notion of why they were there; they were mainly simple people, recruited in the countryside that was still too dry for sowing rice. I bumped into men and women, equipped with towels and soap, looking for some unlikely current of water for washing themselves. Day and night, the centre of Bangkok was held hostage by the deafening choruses of the shift leaders, who, on top of enormous speakers, made the atmosphere quite sinister.

At night, I stayed alone at home, my family had lengthened its holiday in Italy and with the curfew that started at 8:00 pm, I spent the nights on the internet keeping friends and relatives calm.

Bangkok revolt

After two months of the exhausting and frustrating lulls in the negotiations between the government and the demonstrators, the army finally started to recover the heart of the metropolis and the retreat of the protesters left behind a wake of useless devastation and indelible injuries.

During those two months of turmoil, the solidarity between restaurateurs and owners of commercial activities located within the area invaded by the demonstrators was great; and often a thought was passionately stated amongst us: to start again with even more decisiveness and determination, to roll up our sleeves to always raise the quality of our activities and to work with dedication and passion to elevate even more the culinary fame of our great city.

Thanking you for the recognition received, I wish you good work.

Gianni Favro
, Bangkok


Gianni Favro, GVCI Chef of the year 2010


Gianni Favro

Gianni Favro, chef and owner of “Gianni´s” restaurant in Bangkok is the GVCI chef of the year. Mario Caramella, GVCI President, have announced it, saying that the award (a symbolic silver pan offered by Piazza) goes to a chef who came successfully out a very difficult professional situation. In the past year the award went to Vincenzo Perez (at that time in Lebanon), Alex Colombis (Cambodia), Emanuele Lattanzi (caught in a terroristic attack to the hotel in which he was working in Mumbai) and Gianfelice Guerini (Ferrari F1 team chef). Gianni, who tells of his experience in a letter, found himself and his businesses in the middle of the revolt that took place in the Thai capital in the last months of April and May. “The area where Gianni’s restaurant is was invaded by the insurgents, the restaurant had to close and they burned some of the outlets of another food business he owns”, said Mario Caramella. Gianni, a dynamic and prepared chef entrepreneur, great connoisseur of Italian wines, resisted and finally overtook the difficulties. He still lives and works inThailand, the land in which he has been in the last 20 years. The award is dedicated to the memory of the late Antonio Amato, a chef associated to GVCI, killed by terrorists in Saudi Arabia in 2003.


Luca´s Late Night Wine Tasting

Luca Signoretti

One of the highlights of our Italian Cuisine World Summit will take place on November 5, 2010 (22:30 hrs.) at H-One Restaurant. Executive Chef Luca Signoretti (see profile) will be the host of this wonderful event. Booking and information.

H one
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