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SPARACO STEFANO
2020/ 2023 R&D EXECUTIVE CHEF OF GOURMET TASTE RESTAURANT QINGDAO.
2009/ 2023 DIRECTOR OF SPARACO CATERING MANAGEMENT CONSULTING & LOGISTIC LIMITED HONG KONG.
2022/2023 CEO DIRECTOR OF ITALIAN GOURMET LAB LTD LONDON UK .
FROM SAN MARCO EVANGELISTA CE A SMALL VILLAGE NEAR NAPLES ITALY. IN CHINA FROM 2005 AND ACTIVE ON RESTAURANT BUSINESS AND HOSPITALITY INDUSTRY FROM EARLY 1980.
1982 PROFESSIONAL INSTITUTE FOR TOURISM IN BOLOGNA ITALY.
1982/85 TRAINING AND PART TIME WORK IN HOTEL AND RESTAURANT CASERTA ITALY.
1985/86 PASTA E PIZZA CHEF ITALIAN RESTAURANT IN PARIS FRANCE.
1986/90 FROM SALAD CHEF TO PASTA CHEF IN MARINE ICES RESTAURANT LONDON UNITED KINGDOM.
SOUS CHEF SAN CARLO RESTAURANT LONDON UNITED KINGDOM.
HEAD CHEF CASA DELLA PASTA RESTAURANT LONDON UNITED KINGDOM.
1990/92 ASSISTANT CHEF CENTRO TURISTICO SPORTIVO IL GAZEBO MONTEBUONO DI RIETI ITALY
HEAD CHEF RISTORANTE LA PRIMULA TERNI ITALY
1992/95 OWNER MANAGER AND HEAD CHEF RISTORANTE QUOVADIS TERNI ITALY.
1995/97 ( SUMMER ) HEAD CHEF HOTEL PRINCIPE ALBA ADRIATICA TERAMO ITALY
( WINTER ) HEAD CHEF RISTORANTE VALENTINI ROCCARASO L'AQUILA ITALY
1997/2000 ( WINTER ) HEAD CHEF RISTORANTE VALENTINI ROCCARASO L'AQUILA ITALY
( SUMMER ) HEAD CHEF HOTEL SCIROCCO ISOLA D'ELBA LIVORNO ITALY.
2000 ( WINTER ) ITALIAN CHEF AT VITTORIO ALLA TERRAZZA KOSSEN AUSTRIA.
2000/2003 ( SUMMER AND WINTER ) HEAD CHEF HOTEL GARDEN E PICCHIAIE ISOLA D'ELBA LIVORNO ITALY.
2003/2004 DIPLOMA DI TECNICO DEI SERVIZI DI RISTORAZIONE ISTITUTO ALBERGHIERO PIEDIMONTE MATESE CASERTA ITALY.
2004 EXECUTIVE CHEF HOTEL BENIAMINO UBALDI GUBBIO UMBRIA.
2004 EXIB. PAINTING ART OF GIOTTO AT UNIVERSITY' LA SORBONNE PARIS FOR UMBRIA PROMOTION RESPONSIBLE FOR THE CATERING BUFFET. PARIS FRANCE.
2004 EXIB. AT HARRODS LONDON MADE IN ITALY PROMOTION FOR I.C.E. AND UMBRIA PROMOTION. LONDON UNITED KINGDOM. 2005/2006 CHEF MANAGER SALVATORE PASTA SHANGHAI CHINA.
2006/2007 CHEF MANAGER SALVATORE PASTA QINGDAO CHINA.
2007/2009 NEW OPENING IN PARTNERSHIP E FULL MANAGEMENT AS CHEF MANAGER NAPOLI ITALIAN WINE BAR RESTAURANT QINGDAO CHINA.
2009 STARTING CONSULTING COMPANY: SPARACO CATERING MANAGEMENT CONSULTING & LOGISTIC LIMITED HONG KONG CHINA.
2009/ 2019 EXECUTIVE CHEF OF ITALIANO DOC RESTAURANT ( SHANGAN LU - HAIQING HOTEL - INTERCONTINENTAL HOTEL ) QINGDAO.
2020/ 2023 R&D EXECUTIVE CHEF GOURMET TASTE RESTAURANT QINGDAO.
2022 STARTING CONSULTING SERVICE COMPANY: ITALIAN GOURMET LAB LTD IN LONDON UK.
The chefs who inspired me
Gianfranco Vissani
is a world most famous Italian chef. He has been cooking since he was a young boy, and his passion for food has taken him all over the globe. In his restaurants, Gianfranco serves up traditional Italian dishes with a modern twist. His unique style has won him many awards, and his restaurants are some of the most popular in the world.
What makes Gianfranco such a great chef? Firstly, he has a true passion for food. He loves experimenting with different flavors and ingredients, and he never settles for anything less than perfection. Secondly, Gianfranco is a master of technique. He knows how to cook every dish to perfection, and he never compromises on quality. Finally, Gianfranco is always learning new things. He continues to train with the best chefs in the world, and he never stops exploring new culinary techniques.
I was only 16 years old when first time i met the master chef Gianfranco Vissani at Baschi Lago di Corbara ( Umbria ) during summer holiday with my teacher and friends Patrizia and Gianni, this was on august 1980, Was strange to me, cannot understand why so many people from Bologna ( where i was studyng ) going to this very isolate place to have holiday, but after i taste the food, totally understand. I had the best risotto seafood, never eaten something similar, and all food i had this days was amazing, Vissani hospitality was great. I will never forget this days at Lago di Corbara. From 1980 till today i always followed Vissani, Read his book, watched his tv programs, met him again in Roccaraso, in Turin, in China, and other restaurant. He is a great chef and inspired me alot.
Marco Pierre White
is a world-renowned chef who has cooked for celebrities and royalty alike. He’s the only British chef to be awarded three Michelin stars, and he’s known for his innovative dishes and unique style.
But Marco didn’t always have a passion for cooking. In fact, he originally wanted to be an artist. He started working in restaurants as a way to make money while he pursued his art career, and soon fell in love with the kitchen.
Marco has come a long way since then. He’s now one of the most respected chefs in the world, and his food is loved by critics and diners alike. His signature dishes include lobster spaghetti and roast pigeon with foie gras.
Despite his success, Marco remains down-to-earth and humble. He’s never forgotten where he came from, and continues to cook simple meals for his family at home.
Marco Pierre White is a true culinary genius, and we’re lucky to have him!
In 1988 i was in London working as cook in Marine Ices Italian restaurant, i was very passionate about cooking and my dream was to go work in Harveys restaurant with great chef Marco Pierre White, this time he was best chef and best restaurant in London, ( also Gordon Ramsey was working with him ) . I was introduced to Harveys by another restaurant manager in Kensington but unfortunately and i regret i cannot take the job because the weekly wage offered was not enough for my daily leaving in London so i opted for San Carlo restaurant, but also Marco Pierre White i followed for many years and get alot of inspiration from him and his cooking.
Auguste Escoffier
was a great chef who is known for his innovations in French cuisine. He was born in 1846, and started his career as a kitchen boy in a hotel. He worked his way up the ranks, and eventually became the head chef at the famous Savoy Hotel in London. There, he developed many new recipes and techniques that would later become staples of French cuisine.
Escoffier is also credited with creating the modern brigade system of cooking, which divides kitchen tasks into specific categories. This system is still used today in most professional kitchens. Escoffier retired from cooking in 1921, but his legacy lives on through the dishes he created and the chefs he inspired.
Escoffier has been always with me, from my early age till now, his recipe never disappointed me and all his book have been of great support for my professional life.