The Wordrobe gets up close and professional with Fabio Ciervo, the Italian chef striving for exceptional culinary experiences
Born and raised in a small Italian village, Fabio Ciervo’s dymanic cooking style has captured the hearts (and appetites) of many. Based in Rome as Head Chef of Hotel Eden’s kitchens, Fabio’s creativity and dedication to culinary perfection provides an unforgettable dining experiences. So much so, that the hotel’s restaurant received a Michelin star within two months of opening.
We spoke with Fabio to find out more about his cooking style, tips for exceptional dishes and his take on the ‘next big thing’ in the gourmet world.
What inspired you to become a chef?
One of my first memories is the perfume of the annurca apple cooked in embers. My grandfather was a farmer and always inspired me. Since I was a child, I developed a passion for cooking and a deep knowledge of raw materials.
I was born in 1979 in Sant’Agata de’ Goti, a small village in the heart of the province of Benevento, which is named as “ the pearls of Sannio” due to the beauty of its historical center. I grew up nurturing two passions, cooking and sport. They are two different activities, but both of them taught me the values of discipline and sacrifice.
Tell us more about your culinary background, where did you train?
I started my training to become a chef, then I travelled. I worked in Italy, UK, Spain, France and a short experience in New York and Singapore.
I worked as sous chef of Michel Roux at Waterside Inn, with Martin Barasategue, Heston Blumenthal, Thomas Keller.
Describe your cooking style?
I like to cook dynamically and with creativity.
What keeps you inspired?
Research and creativity.
Name three of your favourite restaurants in the world
The Fat Duck, Waterside Inn, Per Se.
What’s your favourite summer ingredient?
Tomato.
What does hospitality mean to you?
It means to treasure our guests, transmit emotions and create unforgettable moments.
What are the secrets to great cooking?
For me, it’s: Innovation, Wellness, Ingredients, Taste and Art.
What’s the next big dish?
Crab emulsion with coffee.
