i. Biography
Fabio Ciervo’s work at La Terrazza is built around movement rather than fixed repetition. The dish changes by design, and the method is described in terms of five working priorities: innovation, well-being, ingredients, flavor, and art.
Coming Up
At La Terrazza dell'Eden in Rome, Fabio Ciervo worked as chef from 2010, a stage that placed his cooking inside one of the city’s most closely watched hotel kitchens. Since 2017, he has served as executive chef at Hotel Eden, and since 2018 he has also held the role of head chef of Hotel Eden's kitchens.
Where They Are Now
Since 2017, Fabio Ciervo has served as executive chef at Hotel Eden in Rome. At La Terrazza, the executive chef role is the one most closely tied to his name, and it frames a style that rejects a finished formula in favor of ongoing adjustment. As he puts it: “It’s not one recipe forever.”
Signature
Fabio Ciervo’s signature dishes include Spaghetti cacio e pepe with rose buds and cacio e pepe. The pairing shows how a familiar Roman reference can be held in tension with a specific added note, rather than treated as a closed classic.
In Their Words “The philosophy is based on five points: innovation, well-being, ingredients, flavor, and art.” “I like to cook dynamically and with creativity.”
Honors
Fabio Ciervo's honors include Michelin star.
Profile updated July 2026
FAQ
Asked of Fabio
What is Fabio Ciervo's current role?
As of 2026, Fabio Ciervo is Executive Chef.
What recognition has Fabio Ciervo received?
Michelin star.
