An Interview with Master Italian Chef Gianfranco Chiarini
Monday, September 1, 2008 at 12:29PM 
We recently reached across the globe, and interviewed an esteemed colleague, Italian Master Chef Gianfranco Chiarini. Chef Gianfranco has had an illustrious career and like an ambassador of Italian cuisine, has traveled the globe, spreading the love. Chef Gianfranco is currently the Executive Chef at ristorante La Rosetta, in one of the world’s most exclusive hotels, the Rixos Hotel in Belek, Turkey. And from the sounds of this interview, he isn’t going to be leaving Turkey any time soon.
So please, tell us where in Italy were you born?
I was born in Ferrara, Italy, on January 8th, 1966.
What is your favorite place in all of Italy, and why?
The Emilia-Romagna region, where Ferrara is located, as well as the capital of our region, Bologna. I love our region because although all the regions of Italy are wonderful and rich in culinary diversity, Emilia-Romagna holds the highest level of culinary quality, creativity, gastronomic heritage as well as the greatest chefs of the country.
When did you first know that you wanted to be a chef?
When I was just a child, and while sitting on my school bus I saw a group of chefs passing from one side of the street to another. The image was imprinted in my head, and I thought they looked so cool (and in addition my family loves to cook, so I was already being exposed to the kitchen basics, since my early years).
Did you receive your culinary training in a school, or at work in a restaurant?
My family happened to be living in the Caribbean at the time that I decided to seriously take on the direction of being a chef and attending a culinary school. So I joined the Instituto de Alta Gastronomia de Caracas in Venezuela, and after 4 years I earned the diploma of International Chef. Then I attended the Pittsburgh Culinary Institute, a branch of the C.I.A. (Culinary Institute of America) in the United States. There, I earned a degree of Associate of Specialized Technology. After this I then returned to Europe to gain more practical experience. I completed a 9 months program at the Cordon Bleu of Paris, earning my Master Chef diploma in Culinary Arts. Then finally finished an intense specialization curriculum as Master Italian Chef in the Alberghiera di Ferrara. And now I was finally, Maestro di Cucina, approved by the F.I.C. (Federazione Italiana Cuochi). The remainder of my experience was received in the field, while working at Michelin and fine dining restaurants and luxury hotels across the U.S.A., the Caribbean, South America, France, and Germany… before moving on to work in England, Ireland, Kuwait, Gatar, Dubai, Ethiopia and currently in Turkey.
That’s an impressive list. How did you come to start working for Rixos Hotels?
They found me through one of the many international executive hotelier (head hunting agencies) that manages my resume across the world.
What is your favorite Italian dish, and can you please explain why?
Risotto. I believe that a well made Risotto proves the mastery of the chef, since it is one of the most difficult dishes in Italian cuisine. This is due to the complexity of timing, balance of flavors, consistency, aroma, temperature and colors – all required at the precise time of serving. A perfect risotto, needs to be exactly that… perfect.
Can you share with us your favorite Turkish dishes?
In an informal setting I love taouk doner kebab (chicken doner sandwich), it’s very tasty and simply delicious. But in a more complex setting or mood, I would have to say that I love sultan’s delight (hünkar begendi) or alanazik (alinazik) which are meat specialty dishes that are grilled and quite hearty.
But to be honest, although I respect and enjoy Turkish cuisine, after Italian cuisine, I am madly in love with Arabic food. To the point that I have worked, on purpose, across the Middle East not only to bring Italian cuisine to these places, but more importantly, so that I could learn and master the magic of these legendary cultures. I am in love with the Arabic world and everything about it, especially their culinary magic. This is why I have come to study under great Middle Eastern and Arabic chefs, while still maintaining my purpose to master as well as prepare Italian meals.
Do the Turkish people enjoy eating Italian food?
Absolutely, but as in every part of the world, Italian cuisine adapts itself to the local flavors and the available local products.
In terms of your restaurant, what appears to be the favorite dish of your customers?
Smoked salmon over sautéed spinach and saffron sauce; and my homemade Cappellacci di Zucca (pumpkin) al Burro e Salvia, a delight from Ferrara’s signature specialties.
Since you are on the Mediterranean coast of Turkey, has seafood become an important component of your cooking?
Very important. Especially sea bass and sea bream, in Guazetto, al Cartoccio, or in Crosta di sale which is just lovely.
Aside from yourself, do you have any favorite chefs?
My masters and mentors, and all great maestros of Italian cuisine. However, Gianfranco Vissani and Igles Corelli… are my true icons.
What is your favorite wine or digestif?
I love wine, especially from the north of Italy (of course) from the regions of Valle d’Aosta, Lombardia, Liguria, Piedmonte and Emilia…ohhh! Let’s not forget Toscana. Wines like… Alto Conterno, Prunotto, Massolino (Vigna Rionda), Luigi Einaudi, Angelo Gaja, Barbaresco, Nebbiolo d’Alba, Barolo, Marchesi di Gresy, Barbera and Brunello di Montalcino, Castel Banfi (especially 1992)… just to name a few.
What is your favorite cooking ingredient, and why?
Every ingredient is important, but basilico and rosmarino, just takes my senses and brings me back to my origins.
Do you have a particular dish that you specialize in?
Pastas and fish are my forte, but basically i can prepare great dishes with just about anything.
Can you share with us your favorite cookbook?
Il Vissani, by the maestro himself, Gianfranco Vissani.
Being a chef of your caliber is a very demanding responsibility; do you ever have time for a personal life?
I am engaged to an Arabic girl (half Kuwaiti and half Egyptian), and although a chef’s life is very demanding, I have found a perfect balance between both my private and professional life. My position also enables me with this possibility.
Just out of curiosity, since you spend so much time in your restaurant’s kitchen, do you ever cook at home?
Yes, I do. I love to cook for me and my girl; I also enjoy entertaining friends and guests at home. However, my fiancée is a great cook herself in the Arabic sector, so there’s a balance I guess. We both prepare meals from two great culinary cultures; therefore the choices at home are endless.
Well, that’s out interview. We really appreciate that Chef Gianfranco took the time from his busy schedule to answer our questions. We also salute his dedication to mastering Italian cuisine and sharing it with the rest of the world.
Reader Comments (11)
Dear Vicenza.T. As a matter of a fact No. I already know my town and region from head to toes, but I love to travel therefore annually I accept invitations from Guests or Chef competitions or Hotels that want me to just take a glance at their operations, So I've been blessed by God with the possibility of seeing 75 countries by now. Thank you for your lovely comments.
Maria.T. Well after many years traveling home becomes the world itself,but I understand your thoughts, I guess we all are made of different ways and have different tastes for things. And yes is true Arabic cuisine is wonderfull as well.
Roslyn Santini. Yes my dear this hotel is super expensive, some 950 Euros per night on a single accommodation and almost 25.000 dollars per night on one of our 45 luxe villas, the hotel has 3 swimming pools 19 restaurants, 15 bars, bowling, cinema, amphitheater, etc. etc. And not only to your surprise but to mine as well, the ladies walk around as you mentioned, but I guess I got used to and just concentrate on my job,,hahaha. About my marriage I hope to get married right here but in Italy is just as good too....let's see.
Tom Santini... Thank you, thank you and thank you again for your great loving comment,,,it humbles me.
to you all, all my love and appreciation for your comments and please feel free to join my facebook page and spread the voice. please click un the under link. Thanks a lot to Abbondanza and specially to Valerina for the great opportunity and care for my interview...you guys are great and great magazine as well, spreading the beauties of our culture and incredible Italian cuisine.
http://www.new.facebook.com/pages/Antalya-Turkey/CULINARY-ARTIST-ITALIAN-EXECUTIVE-CHEF-GIANFRANCO-CHIARINI/19641570381
Well actually you have the same name of my future wife,What a coincidence!!!
Well as I told one of our readers, the blessings of traveling had been given already, but at this point of my professional life, I feel the need to realize and complete the personal one, this one in fact the most important of both.
So the plans are, getting married to my fiancee and have children ASAP, stick around this country for some years and consequently write my books and become TV celebrity chef.
All this can be done from here and the book from home, and why not is the dream of my future wife and myself to have my own Michelin rated restaurant.
Let's see what the future holds. thank you for your questions and comments.
With culinary regards. Chef Gianfranco Chiarini.
Best wishes!
Love, Yveth..