Chef Fabio Frittoli

About Chef

Fabio graduated from A. Galli Hotel School in Milan, Italy, where he finished Bar & Restaurant service Advanced Course, obtained Advanced Chefs Diploma and Basic Food Hygiene Certificate, as well as learnd about wine advanced service. Moreover, he has a degree in social working from Uned (e-university) Palma de Mallorca Spain.

From January 2013 till September 2015, Fabio worked as a Private chef for a professional businessman in Italy and France, being responsible for lunch and dinner. From May till September 2016 he served as a Private chef for a family vacation house in south of England, where he was responsible for breakfast and dinner for 5 days a week.

Between December 2015 and October 2016 Fabio was a Sous Chef at The Bloomsbury Ballroom event space ‘The London Cabaret Club’. From May 2015 until December 2017 he also worked at Padella, Borough market London Bridge, where he was responsble for fresh daily pasta production, preparation for service as well as service. From January 2017 till November 2018 he served at “Pachamama” and “Chicama”, Peruvian inspired restaurant and sister restaurants specialised on fish.

Between November 2018 and March 2020 Fabio worked for “Henson’s bar @ Social” at Mimi’s Hotel/ Monbijou Hotel Food and Beverage manager ( transfer from London to Berlin). He was in charge of all food and beverage operation. He was dealing directly with brand sponsor and partnerships, organizing events, marketing and promotion.

Since 2021 he has been working on his personal project, with fresh pasta and lasagna. He has had multiple pop ups and has been resident for 16 months at the Pfeffenberg markthalle With FABIO’S kitchen.