International
Fabio BRAGAGNOLO
Chef : 1 restaurant
His lilting accent takes us on a journey to his native Italy. After training at the IAL hotel school in Aviano, Fabio Bragagnolo, the son of Italian bakers, started his career at the Four Seasons in Milan, before taking up a position as second at the Il Carpaccio Italian restaurant at the Royal Monceau in Paris.
French gastronomy was a dream of his from an early age. "I still remember in great detail my first dinner at the Ritz, on February 10, 2000. I've always admired great French chefs like Paul Bocuse. For me, French cuisine is that of the elite and gourmandise," he recounts. His choice was quickly made, and he turned to French savoir-faire:"At the time, in Italy, we had good products but no technique; it was the regional cuisine of the mamma."
In 2004, Fabio Bragagnolo moved to Corsica, which reminded him of his homeland, and took up his post as assistant executive chef at the Casadelmar in Porto-Vecchio, as soon as the establishment opened. Renowned for his respect for the product and his simplicity, he took charge of the kitchens ten years later, in 2014, and succeeded in maintaining the 3 toques of Gault&Millau. His secret? "When we create a new dish, we let our mascot (our faithful dishwasher) taste it. As soon as he puts a fork in his mouth, his face becomes very expressive."Clearly a particularly effective and reliable barometer!
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