Chef Fabio Scovaventi

The only way to learn how to cook is to do it.

My mother by the cooker, the scents of my home in the Tuscan countryside, those traditional and authentic dishes made me passionate about food.

The colourful markets I visited around the world, my youthful travels, my curiosity about new and various flavours lead me to become a chef and experience different cuisines. This is my true calling!

Florence and my great “maestro” Luca Pecorini have opened my mind and introduced me to the world of catering and enology.

After ten years “hands-on” experience followed by a period as Pastry Chef at Hotel St. Regis, I went to New York. Here I first worked for Iacopo Falai, Head Pastry Chef at Enoteca Pinchiorri 3* Michelin and owner of three restaurants in Manhattan. After that I was appointed as Executive Chef at Circolo Restaurant in Soho.

Thanks to these experiences I had the opportunity of meeting important people and working with them. Above all I'm proud to mention Madame Gaga Ashkenazi and Flavio Briatore who I worked for at his Billionaire Club in Porto Cervo, Sardinia. In 2015 I moved to Ibiza where I started my own business as private chef: I love to work closely with my clients and satisfy their wishes.

For me, cooking is a love story, an endless journey, but most of all it's great fun!