Chef Gio Renzo Fioraso

Private Chef In Bexley

Born and raised in Vicenza, in the north of Italy, Gio Renzo Fioraso developed his passion for gourmet cooking when he was a child.

After moving to London at age 18, Gio trained at the internationally renowned cooking school, Le Cordon Bleu, where he expanded his repertoire to include classic French cuisine. He has worked as a professional chef at an array of esteemed Italian restaurants.

Most recently, he flew back to his home country to take tutelage under the multi-award-winning Gualtiero Marchesi, unanimously considered the founder of modern Italian cuisine. He has also attended Spanish cooking classes at the cutting-edge Basque Culinary Center, located in San Sebastián, Spain.

Today, Gio is honoured to be a member of the UK organisations Slow Food and the Slow Food Chef’s Alliance — a grassroots movement that actively promotes locally-sourced food and authentic, traditional cooking.

As a Michelin-star trained chef, Gio decided to open up his enticing repertoire to private clientele. He now cooks for an eclectic range of hungry customers in the comfort of their homes, from high-profile personalities to working professionals.

He has designed and plated delectable courses for football players, television stars, musicians, film actors, the former British Prime Minister, and members of the Royal Family. His signature, fresh pasta, is frequently requested — from sumptuous ravioli to tantalising tagliatelle.

What’s more, as a certified Sommelier, Gio can recommend bottles that perfectly pair with each course, whether that’s a robust red, a fruity white, a summery rosé, or a sparkling Champagne.

Chef Fioraso not only works with restaurants, cookery magazines and wine and food events; he also offers his services to private clients, bringing his signature dish - fresh pasta - from door to door.

Gio Renzo is based in London, where he lives and works; however he will often hop on a plane to cook for his regular clients in Madrid, Milan and Paris.

Chef Fioraso stands out because he is flexible and adapts easily to different working settings, including flats, private yachts, exclusive restaurants and cookery shows. Gio Renzo takes great pride in his every creation; he expresses his culinary art by creating an explosion of flavours and colours, using only the freshest ingredients and a variety of spices.

His inspiration comes from Carlo Pietrini and his slow food concept. In his own words: "I express my cuisine in an artistic way.

I believe that every dish is a reflection of our soul and of the emotions we want to express. Each culinary creation needs to be prepared using local ingredients, enhancing their nutritional value and freshness; every dish should be balanced so that it is in harmony with the world surrounding it".

He carries on: "For me it is not just about the food or the recipes; each dish contains a piece of me, which I am presenting to my clients".

For me, cooking is...

"I express my cuisine in an artistic way. I believe that every dish is a reflection of our soul and of the emotions we want to express.

I learned to cook at...

I achieved the diploma of different cooking school, from le Cordon bleu in London, Basque Culinary Center, Gualtiero Marchesi Academy

A cooking secret...

Put love and passion in all the thing that i do, I also try to keep all the recipe as traditional as possible, in order to keep them original.

My menus

Chef Gio Fioraso L

STARTER

Choose 1 dish

Cavolo nero Salad with onion, red peppers and avocado

Burrata cheese from Puglia, grilled prawns and roasted onions

Duck Liver Paté with grilled bread, balsamic vinegar reduction and figs

Handmade Croquettes with Iberico Ham and bechamel, served with aioli sauce and pistacchios

Bruschetta bread with organic tomatoes, basil and burrata cheese from Puglia

FIRST COURSE

All inclusive

Handmade Fresh pasta Tortelloni, filled with ricotta and Italian Black Truffle, served with a parmesan cheese sauce

Fresh Pasta Tagliatelle with slow cooked (12 hours ) beef ragout

Cod Fillet with beurre blanc sauce, roasted potatoes and grilled vegetables

Handmade potatoes gnocchi alla carbonara, with pig cheeks, egg yolk and pecorino romano cheese with black pepper

Linguine pasta with king prawns, scallops, cherry tomatoes and samphire

Oven gratin scallops with red peppers and grilled asparagus

Parmigiana di Melanzane ( oven baked aubergine with tomatoes, buffalo mozzarella and basil )

MAIN COURSE

Choose 1 dish

42 days aged Beef fillet with roasted potatoes, grilled vegetables and green peppercorn sauce

Beauf fillet with braised red onion with bordeaux and roquefort sauce, roasted potatoes and grilled vegetables

Brasato di Manzo al Barolo, braised silverside of beef in rich red wine Barolo and vegetables, served with roasted potatoes and vine tomatoes

Classic Sunday roast, either beef or pork belly, yorkshire pudding, roasted potatoes and grilled vegetables

Rack of Lamb with vegetables ratatouille and grain mustard sauce

Sea bass fillet with slow cooked potatoes and broccoli cream

Grilled Monkfish with courgette cream, roasted onions, beetroot sauce and mushroom powder

DESSERT

Choose 1 dish

Chocolate brownie with Vanilla ice cream, salted caramel and mango with passion fruit coulis

Dark chocolate Lava cake with fresh crema pasticcera, vanilla ice cream and pistacchios crumble

Mango & Passion fruit Panna cotta with fresh berries

Millefeuille with Chantilly cream, melted dark chocolate and toasted apricots

Tarta de Santiago, almond cake with vanilla ice cream, melted dark chocolate and pistachios

Traditional Italian Tiramisù

Chef Gio Fioraso

STARTER

Choose 1 dish

Bruschetta bread with organic tomatoes, basil and burrata cheese from Puglia

Burrata cheese from Puglia, grilled prawns and roasted onions

Courgette cream with roasted onions, cheese sauce and mushroom powder

Duck Liver Paté with grilled bread, balsamic vinegar reduction and figs

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

28 days Scottish beef fillet with shallots sauce, traditional ratatuille and vine tomatoes

Brasato di Manzo al Barolo, braised silverside of beef in rich red wine Barolo and vegetables, served with roasted potatoes and vine tomatoes

Cod fillet, salsa verde and patatas a lo pobre

Handmade Fresh pasta Tortelloni, filled with ricotta and Italian Black Truffle, served with a parmesan cheese sauce, beetroot powder and cress

Saffron Risotto with Vialone nano Rice de Tacchi, fresh pesto and beetroot

DESSERT

Choose 1 dish

Chocolate brownie with Vanilla ice cream, salted caramel and mango with passion fruit coulis

Traditional Italian Tiramisù

Tarta de Santiago, almond cake with vanilla ice cream, melted dark chocolate and pistachios

Mango & Passion fruit Panna cotta with fresh berries

Spanish Tapas

STARTER

All inclusive

Pimiento de Padron with fried basil and organic beetroot

FIRST COURSE

All inclusive

Handmade Croquettes with Iberico Ham and bechamel, served with aioli sauce and pistacchios

Tortilla de patatas Spanish Potatoes omelette

Pan Tumaca roasted bread with fresh organic tomatoes

MAIN COURSE

All inclusive

Cod Fillet with beurre blanc sauce, roasted potatoes and grilled vegetables

DESSERT

All inclusive

Tarta de Santiago, almond cake with vanilla ice cream, melted dark chocolate and pistachios

Little Venice

STARTER

All inclusive

Bruschetta bread with organic tomatoes, basil and burrata cheese from Puglia

FIRST COURSE

All inclusive

Roasted Pork fillet with red peppers and caramelised onions

MAIN COURSE

All inclusive

Saffron Risotto with Vialone nano Rice de Tacchi, fresh pesto and beetroot

DESSERT

All inclusive

Traditional Venetian Tiramisù

Mediterranean sea

STARTER

All inclusive

Burrata cheese from Puglia, grilled prawns and roasted onions

FIRST COURSE

All inclusive

Scottish scallops with roasted peppers, asparagua and pistachios

MAIN COURSE

All inclusive

Sea bass fillets with broccoli cream, roasted potatoes and grilled vegetables

DESSERT

All inclusive

Chocolate brownie with Vanilla ice cream, salted caramel and mango with passion fruit coulis

Le Parisien

STARTER

All inclusive

Duck Liver Paté with grilled bread, balsamic vinegar reduction and figs

FIRST COURSE

All inclusive

Courgette cream with roasted onions, cheese sauce and mushroom powder

MAIN COURSE

All inclusive

Filet de Beauf with oven baked dauphinoise potatoes, roquefort cheese sauce and grilled vegetables

DESSERT

All inclusive

Millefeuille with Chantilly cream, melted dark chocolate and toasted apricots

Italian Essence

STARTER

All inclusive

Oven gratin scallops with red peppers and grilled asparagus

FIRST COURSE

All inclusive

Handmade Fresh pasta Tortelloni, filled with ricotta and Italian Black Truffle, served with a parmesan cheese sauce

MAIN COURSE

All inclusive

42 days aged Beef fillet with roasted potatoes, grilled vegetables and green peppercorn sauce

DESSERT

All inclusive

Traditional Venetian Tiramisù

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Chef Gio Renzo's reviews

4.92

•

8 services

Gio was amazing from start to finish for our party of 10 people. We had some tricky dietary requirements which he catered for without any trouble. Great communication and, most importantly, absolutely delicious food. It made our evening to have Gio looking after us and he left the kitchen absolutely spotless. Thank you. We would definitely book you again.

Chef Gio was excellent. Before the meal he was communicative and responsive. During the prep and meal serving he was very friendly and informative and the food just great. Very knowledgeable about the wine we had chosen too that happened to be from his region. He left the kitchen immaculate and for the whole evening he was very easy going. Now to the food….all hand prepared with great care and attention. Looked and tasted wonderful…as good as you would find anywhere. A real treat and the family were bowled over. Thank you Chef Gio!