founder of superchef global chef / food...
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Fabrizio AcetiFOUNDER of SUPERCHEF GLOBAL
CHEF / FOOD CONSULTANT
SUPERCHEFGLOBAL
Inspired to Go Beyond the Ordinary
My passion for good food and the constant desire to create innovative ideas with it started as far back as
I can remember. Growing up in Piedmont (Northern Italy) fresh and delectable meals were all I knew. All my life,
I enjoy food and love to cook.
Great chefs should have a global perspective on food. Travelling and learning about the different cuisines
of the world is thus essential to my personal journey. This yearning had me travel to many countries, spanning across two continents, where I met and cooked for people
from all walks of life, from business tycoons, corporate honchos, captains of industries, dignitaries to celebrities
and supermodels, you name it all.
Through these experiences, I realised that my true passion is in creating out-of-the-box food concepts for top clients in the various industries including fashion.
Knowing that food can be as creative as fashion, the fun truly began for me. And with that, an identity is born.
Known in the industry as the “Fashion Superchef”, I am ready to serve up more than your ordinary fare.
With close to 25 years of experience in the F&B industry, I have worked in some of the most renowned Michelin-
starred restaurants and hotels spanning 8 countries across Europe and Asia. During this time, I oversaw hotel
operations of up to 420 rooms, led teams of culinary chefs, managed food budgets and hygiene standards,
developed culinary standards, planned food promotions, provided training and development, and operated
F&B outlets and catering services that served up to 1,200 people.
SUPERCHEFGLOBAL
SUPERCHEFGLOBAL
RAFFLES HOTELS & RESORTS, SINGAPOREChef de CuisineRaffles The Plaza and Swissotel the StamfordJaan Restaurant / New opening Equinox Complex Concept by Raffles International(November 2001–May 2003)
With Executive Chef Vladimir Scanu till Jan 2003 With Executive Chef Otto Weibel till May 2003
Modern French cooking techniques enhanced by delicate exotic Khmer flavors and scents from the region’s seas, lakes and lands.
60 seats, 15 culinary staff, lunch and dinner 7 days a week
Attached as Opening Chef for two Raffles projects: i. Jaan Montreaux / opened in June 2002 ii. Jaan London / opened in September 2002
SHANGRI-LA HOTEL, SINGAPOREExecutive Sous ChefExecutive Chef Paul Lenz (paul.lenz@shangri- ‐la.com)(November 2008–July 2010)
Hotel operation with 750 rooms, apartment and residences of up to 1000, 2 Ballrooms, Spa, Meeting Rooms and Fitness Center.
Assisted the Executive Chef with a 200-member culinary team to operate food and beverage outlet including, The Line-14 theatrical kitchens buffet restaurant, Shang Palace-Chinese Restaurant, Rose Veranda- ‐Tea Lounge, Nadaman-Japanese Restaurant, Blu-Progressing Dining Restaurant, Room Service, Horizon Club, Valley Wing Club and banquet operation/outside catering up to 3000 pax.
Managed food cost, development of standard recipes, staff training on hygiene procedure, purchaising coordination and followed hotel audits standard.
SHANGRI-LA GROUP, KUALA LUMPURExecutive ChefShangri-La Hotel, Kuala Lumpur(August 2010–April 2011)
Hotel operation with 654 rooms, 1 ballroom, Spa, Meeting Rooms and Fitness Center.
Led 234 staff members including culinary and stewarding dep.
Operation of food and beverage outlets including Lemon Garden-buffet theatrical kitchen, Shang Palace-Chinese, Lafite-Fine Dining, Zipamgu- Japanese, LG2GO-cake shop, Arthur Bar Grill, Lobby Lounge, Room Service, Pool Bar, Horizon Club, Banquet Operation/Outside Catering reaching in including outlets up to 3200 pax.
Managed food cost, development of standard recipes, staff training on hygiene procedure, purchasing coordination and followed hotel audits standard, training Supex, developing individuals for future positions, Level 1, member of Excom ad taking part of operational meetings.
SHANGRI-LA GROUP, SHAANXIExecutive ChefShangri-La Hotel, Xian(May 2011–May 2013)
Hotel operation with 400 rooms, 2 ballrooms, Spa, Meetings Rooms and Fitness Center.
Led 130 culinary chefs. Operation of food and beverage including Yi Cafe’- Buffet all day dining, Tian Xian Ge-Chinese restaurant, Siam Garden-Thai restaurant, Lobby Lounge, Banquet operation.
Catering with up to 2.500 pax.
Managed food cost, development of culinary standards, planning of food promotions, training Supex, developing individuals for future positions, HACCP, Level 1 Member of Excom taking part of operational meetings.
Experience
STARWOOD HOTELS & RESORTS, KUALA LUMPURChef de CuisineThe Westin Kuala LumpurPrego – Italian Restaurant (Contemporary Italian Cuisine)
Executive Chef Vladimir Scanu (Now VP F&B Sun Resort Hotels)
(June 2003–September 2004)
205 seats, 30 staff, lunch, dinner, late snack
Splash (Modern Spa Cuisine)
80 seats, 10 staff, breakfast – lunch – dinner, supporting banquet operation for a 500 seating capacity Ballroom and 12 meeting rooms
HILTON HOTELS AND RESORTS, SINGAPOREExecutive Chef Hilton Singapore (July 2013–May 2014)
Hotel operation with 420 rooms, 1 ballroom plus 2 small rooms.
Ability to accommodate up to 1300 pax for the all Banqueting.
Led 56 Chefs and 16 Stewarding. Food and Beverage include Checkers all day dining, Glow –healthy dining, Il Cielo‐Italian dining, Kaspia Bar ‐Lobby Lounge, Service, Outside Catering up to 1200, Deli pastry shop.
Managed food cost, developed the standard operating procedures including recipes, food promotions and all related hygiene policies, including stewarding department. Part of the directive management team and involved in all the audits and business plan of related areas.
SUPERCHEFGLOBAL
MANDARIN ORIENTAL HOTEL GROUP, CHIANG MAIExecutive Sous Chef Mandarin Oriental Dhara Dhevi, Chiang Mai Executive Chef Gregoire Simon – from 1 st August 06 Group Culinary Development Design Manager(December 2004–September 2006)
Assisted the Executive Chef with a 80 ‐member culinary team to operate food and beverage outlets including a French restaurant, Northern Thai restaurant, modern Chinese restaurant, private dining, pool bar, lobby bar, Thai cooking school, cake shop and banqueting.
Implemented HACCP guidelines to maintain top hygiene standard.
Assisted the Executive Chef in managing food cost through the development of standard recipes, staff training and coordinating with purchasing department
HYATT HOTELS CORPORATION, SHANGHAIExecutive Sous ChefHyatt on the Bund, Shanghai Executive Chef Dieter Lengauer ([email protected])(December 2006–October 2008)
Hotel operation of 631 rooms, 2 Ballrooms, 11 Meeting rooms, Spa and Fitness Center.
Assisted the Executive Chef with a 200-member culinary team to operate food and beverage outlets including Vue-European Restaurant, Xindalu’ - Chinese Restaurant, Tea Room-European Café, Aroma-Buffet Restaurant, Room Service and Banqueting Operation.
Managed food cost through the development of standard recipes, staff training and purchasing coordination.
HYATT HOTELS CORPORATION MONTE’S PRIVATE MEMBER’S CLUB, SLOANE ST, LONDONJunior Sous Chef Consultant Alain Ducasse (April 1997–October 1999)
Head Chef Pierre Schaedelin (Alain Ducasse Consultant Chef) Mr.Pierre Schaedelin
COMO HOTELS AND RESORTS GROUP, LONDONChef de PartieHalkin Hotel, LondonStefano Cavallini Restaurant Head de Cuisine Stefano Cavallini* *One Michelin Star(September 1994–December 1995)
GRAND HOTEL CRISTALLO, BREUIL-CERVINIA, ITALYChef de Partie(October 1992–February 1993)
GRAND HOTEL ROYAL E GOLF, COURMAYEUR, ITALYCommis Chef(June 1992–September 1992)
HOTEL DE PARIS, MONTE Demi Chef de PartieAlain Ducasse Louis XV Restaurant*Head Chef Frank Cerrutti *Three Michelin Star
Experience
HOTEL ROYAL, CRANS-SWITZERLANDCommis Chef(June 1990–October 1990)
LONDON HOTELS GROUP, LONDONDemi Chef de PartieHyde Park Hotel, London(March 1994–August 1994)
MORGANS HOTEL GROUP, LONDONSous Chef de CuisineSpoon + at Sanderson Hotel, London(April 2000–November 2001)
Executive Chef Laurent Andre’ (Now Ex Chef Raffles Royal Monceau Paris)
Tailoring the Right Solution
With an international gastronomic career spanning 8 countries, I have an extensive understanding of a diverse range of cuisines. Be it Italian, Mediterranean or Chinese, modern or traditional, you can count on my versatility in
culinary skills and knowledge in all aspects of food.
Having spent more than a decade in Asia’s culinary scene, I know the palates, trends and growth of this market very
well. My culinary expertise and leadership quality have been recognised through the many executive chef positions I
held at various 5-star hotels around the world.
My specialty are comprehensive and diverse, from opening a new restaurant, developing a brand new dining concept, to creating ground- breaking dietary programme while at the same time having the financial and business
acumen of what works and what do not. Whatever it is that you seek to achieve, I come prepared and ready to help
with a complete and integrated suite of services.
SUPERCHEFGLOBAL
FOOD & HOSPITALITY MASTERPLANNINGCreating the right ambience and environment for a restaurant is key for customers to stay longer and spend more. Our keen sense and sensibility can help you turn your vision into reality
OPERATIONAL OVERVIEW & CONSULTANCYCreating the right ambience and environment for a restaurant is key for customers to stay longer and spend more. Our keen sense and sensibility can help you turn your vision into reality
RESTAURANT TECHNOLOGY & TURNAROUNDSToday’s digitally savvy customers and market disruptions create new challenges for F&B and hotels. We create innovative technology-based solutions to boost service, labour and cost savings for your business
MENU DESIGN & DEVELOPMENTWe take a holistic approach to designing a good menu. While we find balance between flavour and visual appeal, we also look at revenue, cost structure, and alignment with brand and food concept
SERVICE FLOW & TRAININGWhen good food does not reach the table in a timely fashion, we step in to revamp your entire service flow from the kitchen to front of house. Our tools and training will help your team achieve a fluent service flow and deliver an exceptional dining experience
TALENT SOURCING & RECRUITMENTHiring the right people is the key ingredient for a successful F&B business. We help you identify, assess and connect with top industry talents who have the proven performance, track record and expertise to take your F&B business to the next level
SUPERCHEFGLOBAL
WILD GAME MEAT CHASE AT IL CIELOTimeOut SingaporeFirst published on 15 May 2014. Updated on 16 May 2014.
Located at the Hilton, award‐winning Italian restaurant il Cielo presents gourmet enthusiasts the opportunity to try some exotic game dishes, from guinea fowl confit to honey mustard quail served with duck liver bruschetta. The meat is sourced from France and Australia, and executive chef Fabrizio Aceti brings out the distinct flavours of the game meat by pairing it with complementary Italian ingredients.www.timeoutsingapore.com/aroundtown/food- ‐drink/wild- ‐game- ‐meat...
CELEBRATE THE YEAR’S END AT HILTON SINGAPOREThe Hilton Global Website
SINGAPORE - Relish the Season’s good cheer and enjoy a host of Italian festive feasts at Hilton Singapore starting from Monday 9 December through New Year’s Eve, Tuesday 31 December. New Executive Chef Fabrizio Aceti who hails from Piedmont, Italy has lined up celebratory buffets at Checkers Brasserie featuring northern Italian gastronomy including the traditional Porchetta di Maiale and Piedmont Bagna Càuda. At il Cielo restaurant and bar, Italian Chef Omar Gabriele Bernardi serves a luxury menu takes an innovative approach to traditional festive menus by creating dishes with unusual pairings in such as Saffron with truffles, Osso Bucco with Sea Urchin.
Northern Italian Flavors for Christmas and New Year’s Eve Fiesta at Checkers Brasserie This Christmas and New Year’s Eve, Executive Chef Fabrizio presents a culinary journey to the north of Italy featuring the variety of regional specialties particularly from his hometown Piedmont including Potato gnocchi with Castelmagno cheese, Bagna Càuda (warm anchovy fondue),
Paniscia alla Novarese (risotto made with minestrone and Italian sausages) and Bottagio Savoy Cabbage Milanese- ‐style (pork and Savoy cabbage stew).
Besides the anticipated Christmas turkey and prime beef roast, the highlight for meat lovers are the succulent suckling pig roast of Porchetta di Maiale, which is cooked at a low temperature of 85°C in the oven for four hours as well as the roasted whole milk- ‐fed lamb. In addition, seafood lovers can look forward to the freshest catch including whole Yellow Fin Tuna fiesta ,which you can choose enjoy as a sashimi or pan- ‐seared with foie gras, fresh oysters such as Belon, Fines de Claire and Tsarskaya as well as lobsters.
Before filling up on the delicious gourmet from the spread, leave some room for the homemade signature festive desserts including the fluffy, aromatic Passion Fruit and Chocolate Panettone, the luscious Opera Di Natale log cake made of 64 percent dark chocolate, the delightful pistachio and cherries Christmas Tree Macaroons.news.hiltonworldwide.com/index.cfm/newsroom/detail/25884
CHRIS & LYNNXian China Wedding
Evening Reception Catering: Shangrila Xi’an with head chef Fabrizio Aceti.junebugweddings.com/real- ‐weddings/JoyceJohn.aspx
CALAMANSI CAKEThe Straits Times7 Aug 2013, by Rebecca Lynne Tan.
Singapore turns 48 on Friday and Sunday- Life! is celebrating the occasion with cake, 20 of them.
It asked 20 bakers and pastry chefs to create Singapore- ‐inspired cakes with local ingredients.
Media Coverage
Some drew inspiration from local desserts- think chendol, pulut hitam and bubor cha cha in cake form, while others took their cue from popular flavours of pandan and coconut, as well as widely available tropical fruit such as durian, mangosteen and jackfruit.
One chef turned up with two cake creations - ‐ he could not decide between a ginger flower, raspberry and lychee cake and one with mangosteen, cassis and sago. Both were luscious and elegant.
Coconut, in the form of a mousse or in a frosting, or simply toasted and sprinkled atop cakes for texture and aesthetics, featured in many of the cakes.
To sweeten them, chefs also opted for gula melaka in addition to sugar, giving their creations a familiar molasses note.
But aside from the intriguing marriage of flavours, the decorations were what truly stood out.
Dainty, handcrafted chocolate and sugar paste flowers such as a Vanda Miss Joaquim orchid, delicate chocolate spheres, and cakes masterfully decorated with fondant, were some of the highlights.
Shapes of cakes included one that was made to resemble the skyscrapers of Singapore, while another, made of pandan semolina and durian mousse, was decorated with domes piped with cream to look like The Esplanade, fondly known as Singapore’s “durians”.
Who: Executive chef Fabrizio Aceti, 39, and pastry chef Florent Castagnos, 30, of Hilton Singapore.
Chef Aceti: “Singapore is known to be a clean and green country. The greencoloured cake represents a green Singapore and the unique combination of pandan, coconut and calamansi symbolises Singapore’s multiracial society.”.www.soshiok.com/recipe/calamansi-cake.
SUPERCHEFGLOBAL
GET A TASTE OF SUSTAINABLE SEAFOODThe Straits Times15 April 14, by Justyn Toh.
The first Sustainable Seafood Festival will kick off in Singapore on June 8, in an effort to raise awareness among seafood-loving Singaporeans on how to consume it responsibly.
The week- ‐long festival, organised by World Wide Fund For Nature (WWF) Singapore and the Marine Stewardship Council (MSC), will give consumers the chance to buy and eat seafood from supermarkets, suppliers and restaurants which have been supplied by seafood suppliers awarded the Chain of Custody by the MSC. It is a standard of traceability to ensure that consumers and buyers know that the fisheries deal in sustainable seafood.
Ms Elaine Tan, 47, the chief executive officer of WWF Singapore, says: “Singapore is one of th biggest seafood consumers in the Asia- ‐Pacific region, devouring more than 140 million kg a year. If we continue consuming the ocean’s resources at this rate, it is estimated that stocks of all species now fished for food will collapse by 2048.”
The WWF says Singapore imports more than 90 per cent of its seafood. Most of this comes from the Coral Triange, an area near the waters of Indonesia, Malaysia, Papua New Guinea, the Philippines, Solomon Islands and Timor Leste. Overfishing is common here.
Restaurants participating in the festival, which starts on World Oceans Day, are Absinthe Restaurant Francais, Italian restaurant Gattopardo Ristorante di Mare, Glow Juice Bar & Cafe, Italian restaurant il Cielo, Oscar’s at Conrad Centennial Singapore, Seasons Bistro, The Pelican Seafood Bar & Grill and Shangri-La Rasa
Sentosa’s all-day dining restaurant, Silver Shell Cafe. Some of them are not new to serving sustainable seafood, such as The Pelican Seafood Bar & Grill at One Fullerton.
Its head chef Isaac Tan, 42, says: “We have always been a supporter of sustainable seafood. We are open to a lot of options on using other sustainable seafood products, such as prawns and even Pacific dory.”
About 30 to 40 per cent of the Pelican’s regular menu features sustainable seafood and, for the festival, he has increased it to 80 per cent.
He has created dishes featuring sustainable seafood, including the Pan- ‐roasted Toothfish, also known as the Chilean sea bass, priced at around $45, which is sustainably sourced from South Georgia in the United Kingdom.
Other dishes created around sustainable seafood include the Salmon Tartare served with Watermelon, Marjoram and Raspberries Vinaigrette (from $33) at il Cielo and Australian King Prawns served with Mango Salad and Palm Sugar (from $18) from Glow Juice Bar & Cafe, both at Hilton Singapore.
Supermarket chain Cold Storage will provide sustainable seafood products at selected outlets. It first started carrying sustainable seafood in 2011 at its Jelita store.
Seafood suppliers such as Indoguna and Lee Fish will also take part in the festival and have been certified with the Chain of Custody by the MSC. The council helps in promoting sustainable fishing practices and also develops standards for sustainable fishing and seafood traceability.
Mr Jason Chong, 33, the head of corporate communications at Indoguna, says sustainable seafood is 15 to 20 per cent more expensive than non-ustainable seafood.
Media Coverage
When asked about the price difference, Mr Kelvin Ng, 42, the Asia- ‐Pacific regional director for the MSC, says: “It really is a fish and bait concept, a question of supply and demand. The more we recruit to sell sustainable seafood, the lower the prices will be for it.”
In conjunction with the festival, WWF Singapore will also be holding a series of other activities, such as school workshops on sustainable seafood, conservation- ‐themed roadshows across the island, and a fund-raising dinner, the Panda Ball Singapore, at The Ritz- ‐Carlton Hotel on 30 May.
When asked if the sustainable seafood dishes conceptualised for the festival would be available after it ends, Pelican’s chef Tan says he plans to keep the restaurant’s sustainable seafood offerings at 80 per cent.
Hilton Singapore executive chef Fabrizio Aceti, 40, says: “We would have to see the guest response from the week. From there, we will make a direction and decision.”
To show its long- ‐term commitment to sustainable seafood, Hilton Worldwide announced that it has stopped serving shark’s fin at all its Asia- ‐Pacific properties.
Mr Peter Webster, 44, regional general manager of Hilton Worldwide, says: “We started off this ban in China and South- ‐east Asia in 2012. Once we realised the feedback was positive, we decided to tackle some of the more difficult nations, such as Japan.”
He adds: “If somebody is insistent on ordering shark’s fin soup, we would rather have his business go somewhere else. We make no exceptions as we made a commitment to this.”.www.agri- ‐biz.com/SingleNews.aspx?DirID=188&rec_code=935450.
