Pappardelle with crab, black olives and basil emulsion
Experiencia y cualificación del jefe de cocina
Chef Cosimo Giampaolo, born fifty years ago in Puglia, southern Italy, has always been guided by the principles of authenticity and freshness, typical of his land.
Numerous and far the cities where he worked before coming in Venice: Moscow, Dubai, Tokyo, Singapore, London, Stuttgart, Podgorica. They are all human before work realities, which enabled him to learn a lot, both in technical terms and in terms of mental organization and practice organization of work.
For many years, Cosimo Giampaolo puts his expertise at the disposal of the Luna Hotel Baglioni in Venice, where he prepares delicious meals in the luxurious and sophisticated award-winning Canova Restaurant.
His professional history originated in Puglia where, at the young age of seven years, began to take confidence with the world of catering. The main inspiration, however, comes from the sea. The seafood is the cuisine, in fact, which he loves more, even if what he loves to leave to his employees is the ability to work in every department of the kitchen, never to be understood as “compartmentalized”, but as a place where everyone should know and master all the best go from appetizers to dessert with the utmost ease.