A finalist in the 2006 World Gourmet Summit Awards of Excellence S. Pellegrino Chef of the Year, Chef Diego Chiarini is an overachiever by all standards. His rich career has included working in a number of exceptional establishments such as the Four Seasons Hotels in Tokyo and Milan, the Royal Monceau Hotel in Paris and Hotel de Paris in Monaco where he worked alongside the iconic chef Alain Ducasse.
Having been internationally recognised for his unique style of cuisine, Chef Chiarini has been featured in books such as
Hot Chefs - the 40 most World Wide Recognised Chefs, and own book
Pasta, which sold tens of thousands of copies. A self proclaimed perfectionist, Chiarini insists on personally hand-picking the finest ingredients for his dishes.
