Renowned chef Renato Piccolotto started his career as a "commis de cuisine" at the Villa Cipriani in Asolo, where he was trained by the founder of Harry’s Bar, Giuseppe Cipriani. He then moved to the Hotel Cipriani in Venice, where he continued to uphold the great cooking traditions of his mentor, and was promoted to Executive Chef.
Piccolotto’s gastronomic philosophy is to offer his guests authentic Venetian cuisine in which the flavour of his ingredients is given pride of place. The result is a dish that is totally unpretentious and honest, yet luxurious and constructed with passion and culinary flair. Many of the herbs Piccolotto uses in the preparation and seasoning of his dishes come from the Cipriani’s own vegetable garden.
He has taken part in many food festivals organised by the Cipriani in the UK, France, Germany, Switzerland and Monte Carlo, as well as in the United States, Australia and Japan. |
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