Chefs

Graduated from Anhembi Morumbi as a gastronomy technologist, with training at the renowned Le Cordon Bleu school in São Paulo, chef Fernando Gianello has experience in Italian and international restaurants.

During his two years at the Transamérica network, he received an invitation that would mark his professional career: working with chef Luciano Boseggia. It was at this moment that his passion for Italian cuisine intensified. In his own words, Gianello highlights: "My gastronomy is a fusion between modern cuisine and classic cuisine, with Mediterranean influences. I have a special passion for artisanal charcuterie and Italian salumeria, aspects that also reflect my roots and Italian descent.