Fabio Bragagnolo

Coming Up

The kitchen discipline behind Fabio Bragagnolo traces back to Paris, France, where he began as an assistant at Carpaccio restaurant, Royal Monceau hotel in Paris, France (from 1999). That first role placed him inside the daily pace of a professional brigade. In 2004, he moved to Corsica to work as sous-chef at Casadelmar in Porto-Vecchio, Corsica, France, bringing that early training into a setting defined by island produce and seasonal rhythm. Since 2014, he has been executive chef of Casadelmar, a progression that reflects accumulation rather than abrupt reinvention.

Where They Are Now

His current cuisine is organized around pure flavors, modern techniques, and sustainability. The ingredients lead the construction: fresh fish, Corsican produce, and herbs from the garden form the base of the plate, not the garnish. In his own words, “My cuisine proposes a gustatory journey in the Mediterranean, based on the discovery of local products and the aromatic herbs of our garden.” Saint Pierre is the dish that most clearly shows how that approach is built. Fabio Bragagnolo serves it with coral lentils, tomato water, burrata emulsion, and herbs from the garden, giving the fish a framework that stays clean and legible. As he puts it, “My favourite dish is Saint Pierre, which I accompany with coral lentils, an ingredient to which I give its letters of nobility by adding a tomato water, a burrata emulsion and herbs from the garden.” The construction moves from sea to soil to herb with little excess in between. Other dishes extend the same discipline through different textures and aromatics. Corsican veal shank worked like an osso buco brings depth without crowding the plate, while Sisco onion roasted and smoked with summer truffles leans on slow flavor development and careful handling. Across the menu, the common line is precision: produce is treated with restraint and brought forward through technique. As he puts it, “I try to sublimate the work of the best producers on the island with whom I exchange throughout the year.”

Signature

Fabio's signature dishes include Saint Pierre, Corsican veal shank, Sisco onion, Corzetti / Chapon & Chipiron, and Lemon & Honey.

In Their Words “My favourite dish is Saint Pierre, which I accompany with coral lentils, an ingredient to which I give its letters of nobility by adding a tomato water, a burrata emulsion and herbs from the garden.” “My cuisine proposes a gustatory journey in the Mediterranean, based on the discovery of local products and the aromatic herbs of our garden.”

Honors

No named awards accompany his profile.