Chef
Fabrizio Di Stefano
- Discipline
- Chef
Portrait of Fabrizio Di Stefano
i. Biography
Fabrizio Di Stefano became chef of Roscioli Ristorante Salumeria in Rome in 2021, taking on a room where Roman cooking carries both memory and present-day pressure. He describes the role as a responsibility, and the brief is clear: Roman language first, then contemporary, seasonal work that stays in step with the house.
The Sunday email
Read about chefs like Fabrizio Di Stefano in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.
The Path
Early work at Antico Forno Roscioli in Rome, Italy (2012–2016) set the pace for the discipline behind Fabrizio Di Stefano’s kitchen practice. That period is the foundation for his current posts as Executive Chef of Roscioli Ristorante Salumeria and suos chef of Anantara Hotels, Resorts and Spas.
The Work Today
At Roscioli, the remit is not reinvention for its own sake. Fabrizio Di Stefano has said the cooking on via dei Giubbonari will be his ideas fused with the spirit of the place, with tradizione romana in primis and dishes that move with the seasons.
In Their Words “E il fatto che la stessa famiglia Roscioli mi abbia dato fiducia è per me un onore.” “In via dei Giubbonari ci saranno la mie idee fuse con lo spirito stesso del locale.”
Acclaim
Recognition, in Fabrizio Di Stefano’s own framing, begins with trust: the Roscioli family gave him their confidence, and he names that as an honor.
Explore
The Sunday email
Read about chefs like Fabrizio Di Stefano in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.