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When pure creativity meets haute cuisine it becomes culinary art.
This is the nature of Fabio Tacchella, a chef and gastronomic consultant of the highest level. Fabio Tacchella is first and foremost a chef, but also a sculptor, inventor and writer.
All these passions feed each other and find their highest synthesis in the kitchen, where his inexhaustible creativity finds its best expression. His inventiveness and great mastery are expressed in an increasingly extraordinary and effective way also in the design of kitchen tools and innovative cooking systems, all covered by his patents.
In a crescendo of skills and activities, he has now reached the top of Italian catering. A passion cultivated from a very young age: the beginning of his training is at the Hotel Institute of Bardolino del Garda where he obtained the diploma of assistant chef with top marks. Prestigious acquaintances, including chef Giorgio Gioco, mark his style in the kitchen, a very personal style and continuous research.
Through increasingly prestigious stages he matures his professionalism and his experience. He is a representative of Veronese cuisine in Switzerland and a teacher at hotel training centers and finally an illustrious teacher at advanced courses in schools for professionals.
Since 1974 he has been a member of the Italian Chefs Federation. Numerous prizes and awards confirm his genius and his commitment to innovation, including the gold and bronze medals at the Frankfurt Olympics, the two silvers at the World Olympics in Basel, the direction of the national team for the World Olympics in Berlin and the recognition by the Academy of Italian Cuisine as the best chef of the year 2000. The secrets of his culinary art are available to everyone, Fabio Tacchella, in fact, is co-author and since 2001 also author of numerous cookery books. Wide-ranging dissemination is part of his nature: since 1998 he has been a gastronomic consultant for RAI and has participated regularly in the Uno Mattina broadcasts.
His expertise and fame are also known internationally, he has collaborated at various levels all over the world, from Tokyo to New Zealand, from the United Arab Emirates to Canada. A cheerful spirit that of Fabio Tacchella, which contaminates not only the cuisine but also the relationships with the people who work alongside him.
