Fulvio Pierangelini
Creative Director of Food

Since joining the team in 2009, Fulvio Pierangelini, Creative Director of Food for Rocco Forte Hotels has transformed the culinary offering, creating innovating traditional Italian menus and sensational dishes using the simplest ingredients.  

The Story of Fulvio Pierangelini

Pierangelini, Fulvio
“Simplicity is the point of arrival. This has been at the heart of my mission for over 40 years.”

Sir Rocco Forte & Fulvio Pierangelini

Chef Fulvio and Sir Rocco first met at Il Gambero Rosso. It was the start of a relationship of mutual respect and collaboration, a shared knowledge and passion for food, as well as a strong intuition for talent. Chef Fulvio likes to define Sir Rocco as: “a lover of quality. A formidable talent scout who discovered a young chef like Marco Pierre White, now considered the greatest British chef of all time, helping him to earn his three Michelin stars.” Sir Rocco was able to appreciate the apparent simplicity of Fulvio's dishes and the truths they can tell, giving way to a strong relationship that has been going strong  for over 15 years.

His Philosophy

Chef Fulvio strongly believes in the "wonderfully imprecise", "my dream is that the dish must arrive on the table frank and sincere, without showing any effort in the execution." According to his gastronomic philosophy, it’s important to keep in mind where you are, by highlighting the distinctiveness of each location. The food in the hotels has an absolute relevance, and in agreement with Sir Rocco Forte, Chef Fulvio decided to push the potential of each restaurant to the maximum. “We both want all the food, from the first breakfast croissant to the last chocolate offered at night, to be at a level of an unrivalled quality. For us both, the experience must be total and every moment lived in the hotel... simply wonderful.”

Pierangelini, Fulvio
“Luxury in the kitchen is knowing how to choose exceptional raw materials and treat them with respect.”

The Importance of Ingredients

“Luxury in the kitchen is knowing how to choose exceptional raw materials and treat them with respect.” Chef Fulvio focuses on the quality of the ingredients and the simplicity of execution. According to him, a dish is best served with attention to the smallest details but without any overarching structure, enhancing the benefits that a destination  can offer. For him, “the most important phase in approaching a new location is the discovery of the place itself and the people who live there. They can provide splendid products to feel, fall in love with and cook.” It’s from this concept that the idea of planting trees and producing vegetables using organic methods was born – as seen at Verdura Resort and Torre Maizza – with the aim of becoming self-sufficient. As Cicero said, “If you have a vegetable garden next to a library, you will need nothing else.”

Discover Fulvio's Restaurants