Inspiring to Go Beyond the Ordinary

About Fabrizio Aceti

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.

Experience

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.

China

  1. Executive Chef, Shangri-La Hotel, Xian (May 2011–May 2013)
    Shangri-La Group, Shaanxi
  2. Executive Sous Chef, Hyatt on the Bund, Shanghai (December 2006–October 2008)
    Hyatt Hotels Corporation, Shanghai

Italy

  1. Chef de Partie, Grand Hotel Cristallo, Breuil-Cervinia (October 1992–February 1993)
  2. Commis Chef, Grand Hotel Royal e Golf, Courmayeur (June 1992–September 1992)

Malaysia

  1. Executive Chef, Shangri-La Hotel, Kuala Lumpur (August 2010–April 2011)
    Shangri-La Group, Kuala Lumpur
  2. Chef de Cuisine, The Westin Kuala Lumpur (June 2003–September 2004)
    Starwood Hotels & Resorts, Kuala Lumpur

Monaco

  1. Demi Chef de Partie, Hotel de Paris, Monte Carlo
    Hotel de Paris, Monte Carlo

Singapore

  1. Executive Chef, Hilton Singapore (July 2013–May 2014)
    Hilton Hotels and Resorts
  2. Executive Sous Chef, Shangri-La Hotel, Singapore (November 2008–July 2010)
    Shangri-La Group, Singapore
  3. Chef de Cuisine, Raffles The Plaza and Swissotel the Stamford (November 2001–May 2003)
    Raffles Hotels & Resorts, Singapore

Switzerland

  1. Commis Chef, Hotel Royal, Crans-Montana (June 1990–October 1990)

Thailand

  1. Executive Sous Chef, Mandarin Oriental Dhara Dhevi, Chiang Mai (December
    2004–September 2006)
    Mandarin Oriental Hotel Group, Chiang Mai

United Kingdom

  1. Sous Chef de Cuisine, Spoon + at Sanderson Hotel, London (April 2000–November 2001)
    Morgans Hotel Group, London
  2. Junior Sous Chef, Monte’s Private Member’s Club, Sloane St, London (April 1997–October
    1999)
  3. Chef de Partie, Halkin Hotel, London (September 1994–December 1995)
    COMO Hotels and Resorts Group, London
  4. Demi Chef de Partie, Hyde Park Hotel, London (March 1994–August 1994)
    London Hotels Group, London

To enquire more about Fabrizio, please click here.