Sooner or later we all have to take on the kitchen, whether that be for a simple dinner, a business lunch, a birthday or a social event.
The bravest embark on the mission with often mixed results, but certainly with a considerable level of stress that prevents them from enjoying the company of their friends and guests. Others instead prefer to entrust the experience to Fioraso, who is a seasoned chef.
Leaving the hard work to him, you will be able to dedicate more time to your guests and enjoying the meal.
Bear in mind that his cuisine is traditional Italian and he only uses authentic and fresh ingredients; all his dishes are prepared from scratch. His signature dish is fresh pasta, which he prepares following his grandmother's recipe.
Born and raised in Vicenza, in the north of Italy, Gio Renzo Fioraso developed his passion for gourmet cooking when he was a child. Almost for fun, he started to help his grandmother in the family restaurant, Trattoria Veneta.
Granny Miretta taught him the basics of traditional Italian cuisine, passing down recipes and tricks of the trade that have been handed down from generation to generation.
As the years went by, this early interest and childhood curiosity turned into a real passion, that passion that Granny Miretta considered to be the secret ingredient to make a dish unique. When Gio turned 18 he decided to move to London. To pursue his dreams he was prepared to work as a kitchen porter; he then climbed the ladder and became a chef, working in several well-known Italian restaurants such as La Collina in Primrose Hill, Il Vizio and many others.
Get in touch a few days before the event and tell Gio which ingredients or dishes you would like and the number of guests. Please specify what type of kitchen you have, if anyone has allergies and if there is anything in particular you would like.
He will take note of all details and will contact you shortly after with a few menu suggestions.
The price will be per person, based on the menu, and it will include the food shop and his service.
Once you have chosen your menu, he will buy the freshest ingredients. He can also advise on the wines to go with the selected dishes; if you are hosting a large event with several guests he can provide one or two waiters, for a little extra.
On the day, Gio will come to your home or to the selected venue, bringing all the ingredients and kitchen equipment, if required. He will cook and serve the dishes, introducing them with a short description. Sit back and enjoy the delicious food he will prepare for you.
After the dinner, as your guests compliment you for the event, Gio will be in the kitchen, washing and tidying up. He offers a start-to-finish service.
After the event or even the following day, he would love to receive your feedback and a short review about the service, by email or post, to be added to the website.
And last but not least, if your guests would like to get in touch with him, don't worry. He will leave you some business cards with all of his contact details.
Born and raised in Vicenza, in the north of Italy, Gio Renzo Fioraso developed his passion for gourmet cooking when he was a child. Almost for fun, he started to help his grandmother in the family restaurant, Trattoria Veneta.
Granny Miretta taught him the basics of traditional Italian cuisine, passing down recipes and tricks of the trade that have been handed down from generation to generation.
As the years went by, this early interest and childhood curiosity turned into a real passion, that passion that Granny Miretta considered to be the secret ingredient to make a dish unique. When Gio turned 18 he decided to move to London. To pursue his dreams he was prepared to work as a kitchen porter; he then climbed the ladder and became a chef, working in several well-known Italian restaurants such as La Collina in Primrose Hill, Il Vizio and many others.
During those years his interest in gastronomy grew and he developed the concept that cooking is a never-ending experience. From the culinary art we can learn how to improve not just our dishes, but ourselves too.
To perfect his techniques he attended the Cordon Bleu cookery course in London, as well as the Professional Cookery course at the University of Taste in Vicenza.
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".