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Marello Riccardo Marello Riccardo

Professional Experience From 2009 I represent Association IFSE Italian Food Style Education. I made my professional training at the Hotel School of Agliano d'Asti, which closed in 1987. Later, I started my working experience in different restaurants and hotels in northern Italy. In 1992 I decided to make a change in my career trasferendomi in Barcelona for the Olympics. There I enrich my professional experience working in the best kitchens of the city, including those of the two restaurants of five star luxury hotel, the Hotel Juan Carlos I and the Hotel Arts. I attended for several years the environment of the new Catalan cuisine. In 2001, I returned to Italy in the opening and I was involved in starting a restaurant emerging of Asti, the "Locanda Martelletti" Cocconato d'Asti, giving a personal and innovative recipes to Piedmont and obtaining consent from the press and the major food guides. My kitchen at the "Locanda Martelletti" was presented in the book "The Chef of Wine" by Barbara Carbone (Thirty Editions Publishers - 2004). I've collaborated with the ICIF since 2004 and I had the opportunity to personally follow the formation of many "Masters for students" of Brazilians, Japanese, Koreans, and other of mixed people in english language, and various short courses also dealing with the setting and thematic teaching of courses. In 2006 I had the opportunity to play in India demonstrations of Italian cuisine at two major schools: the University of Manipal and Cooking School in Aurangabad. In 2007, I completed a mission in China in collaboration with the Consortium of Grana Padano, a project to develop a food matching of Grana Padano with Chinese cuisine. Organizing a tasting for 200 people of 32 plates of Italian-Chinese fusion cuisine. I participated in the making of the book " Matrimonio alla Piemontese (Marriage to Piedmont) and Bella Italia (Beautiful Italy) (published in Japan only) and on behalf of ICIF. In 2007, 2008 and 2009 I visited Japan and I made various cooking demonstrations at major schools: the School "Amaya" Fukui, the Cooking School of Fukuoka, the School of Myth Nakagawa, Cooking schools in Yokohama and Nigata The Lyceum of Seisho in Hakodate in Hokkaido, the cooking schools Gunma and Chiba, the Shizuoka School of Tokai. I participated as a lecturer at courses organized by ICE in Tokyo for Japanese restaurants, which took places in two phases: Cuisine of South Italy in Tokyo and Cuisine of North Italy in Osaka. Since 2004 Castigliole d'Asti ICIF (Italian Culinary Institute for Foreigners) Chef Instructor. Trainer of professional chefs from different continents in Italian cuisine; February 2001 - January 2004 Cocconato d'Asti - Italy Locanda Martelletti Opening and start of the restaurant "Locanda Martelletti" Cocconato d'Asti; Chef. Personal touch and innovative recipes of Piedmont cuisine. October 98 - February 1 Barcelona - Spain Sociedad de Restauracion Collectiva Daily service catering. 300 seats. According to the kitchen. Oct. 96 - July 98 Barcelona - Spain Restaurante Vivanda International cuisine. In the Kitchen April 96 - September 96 Barcelona - Spain Hotel Arts 5 stars Grand Luxury category. Restaurant "El Navy," 80 seats. Chef May 95 - October 95 Bellariva - Italy Hotel Bellariva 3 star hotel. International cuisine, 140 seats. head chef April 94 - January 95 Rimini - Italy International Holiday resort. Regional cuisine, seats 70. head chef January 94 - March 94 Barcelona - Spain Restaurante La Torreta Spanish cuisine, 60 seats. head chef October 92 - November 93 Barcelona - Spain Hotel Juan Carlos I 5 stars Grand Luxury. Three restaurants and banquet halls. Capacity up to 1000 people Chef July 91 - July 92 Claviere - TO - Italy Hotel Savoy 3 stars hotel. International cuisine, 90 seats Head game October 90 - April 91 Sestriere - TO - Italy Restaurant Grand-M?re typical Piedmontese restaurant, 50 seats Chef May 89 - May 90 Claviere - TO - Italy Hotel Savoy 3 stars hotel. International cuisine, 90 seats Chef

03 October, 10:30 — 18:00
08 ( )
Master class
Made by Beta Agency
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