Our young and tight-knit brigade, guided by the passionate and experienced chef Gabriele Enrico has one big goal: create an amotional and sensorial kind of taste.
Every consistence, every smell and every flavour is the result of a careful pursuit of that “tactile pre-labial pleasure”…
A profile of excellence, a multi-annual experience as food&beverage consultant in the greatest luxury hotel chains. In 2009 founded Avalon Food & Consulting, a Consultancy and Food Production society for the finest restaurants and Hotellerie. He is now working as consultant at Città del Gusto Gambero Rosso since he is a teacher and coordinator in the schools of North of Italy and chef at 47 Circus Roof Garden. Fascinated by the 47 Group project, Gabriele takes the reins of the Parole in Libertà Bistrot’s Futuristic kitchen.
Loving his mother’s recipes since he was a child, he got an intership at Hilton Rome when he was not even 18. After this incredible experience he started his career as a commis at the famous restaurant Convivio in Rome. Later he works as a gourmet at the restaurant Antico Arco. He found out his big passion for bakery when he had to replace the pastry chef in the same restaurant. So he started working at the famed bakeries Alteri and Miele and then he became the Chef de Rang at the 47 Circus Roof Garden. Today he is proud to lead the brigade of Parole in Libertà Bistrot.
He worked as a computer technician until 2009, when his company had to close down. He decided thus to invest his savings in cooking, bakery and cocktaillérie classes. Then he started working in a few roman restaurants and he also had the chance to get in the kitchens of very important hoteks such as Sheraton, Ritz Carlton, Marriot and Hilton.
Roberto is very happy to be now part of Parole in Libertà Bistrot!
Appetizers and desserts:
Gianmarco Bacani Garcia
After studying Science in Rome, decides to follow his real passion: cooking. Therefore he starts doing experiences in some restaurants in Rome, while he goes to the famous Italian Chef Academy.
He gets in the 47 Boutique Hotel staff as an intern in September 2014 and today he is officially part of our kitchen’s brigade.
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