Caffe Mondo at Four Seasons Hotel Guangzhou welcomes new Italian chef

Published on : Monday, April 6, 2015

GUA_119_aspect16x9Four Seasons Hotel Guangzhou recently appointed Filippo Fondatori as Chef de Cuisine of Caffe Mondo. With nearly 15 years of working experiences across Italy and around the world, Chef Filippo will continue to make Caffe Mondo the first choice to appreciate authentic Italian flavours among local guests and international visitors. His new menus at Caffe Mondo will debut on April 8, 2015.



Before coming to Guangzhou, Filippo worked in an international luxury resort in Sanya, where the 32-year-old Italian chef began his journey in China. Earlier than that, he worked for the world-known Le Cirque restaurants in New Delhi and in Dominican Republic for nearly four years. He was one of the two leading chefs who opened the Le Cirque in New Delhi at The Leela Palace Hotel and led the restaurant to numerous culinary awards. Before setting his culinary footprints outside Italy, he spent years with international hotels and restaurants around the country.



Like many other Italian chefs, Chef Filippo inherits his passion and talent in cooking from his grandmother. Filippo started to travel at 17, when he became fascinated with the variety of distinctive Italian flavours across the regions.



“The essence of Italian food is simplicity,” says Chef Filippo. “Using the freshest ingredients, plus a little bit of cooking techniques, will enhance the original taste, not to mention, do it with love.”



Beginning April 8, Caffe Mondo will offer a selection of pizza, pasta and other contemporary Italian dishes specially created by Chef Filippo. A highlight of his new menu is Italian-flavoured seafood creations, such as seafood panzanella and silver cod fish filet, which are perfect for seafood lovers. Chef’s recommendations also include fava beans ravioli, veal chop Milanese style and lemon panna cotta. Most of his creations manifest a display of artistry, an influence from his home region of Tuscany, known for its artistic legacy. “A Bite of Italy” set menu continues to bring three regional cuisines from Sicilia in April and May.

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