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De Vivo Salvatore (I.C.M.C.)

I start to work at very young age of 14 ears old, at the hotel where my teacher now  vice president of the Italian chef association F.I.C. was working, Hotel Vesuvio.

Than I start to work as commies in one of the best restaurant of Naples restaurant La Cantinella where I learn a lot about Mediterranean Cuisine.

I move from Naples to east coast of Italy, to see a typical region kitchen of Emilia Romagna.

After this I start to travel Europe, working in Germany and Holland where I had a nice feed back.

After this I went to San Francisco California to 2 years as Italian chef a 3 stars restaurant.
After California I went to Curitiba Parana’ Brazil where one of the best working experience of my life.

Since 2007 I'm in Kiev Ukraine where I worked for Radisson Blue Hotel for 2 and half years and for Da Vinci Fish Club where I'm still working as Executive chef.