Gabriele Chilovi

The fundamentals were put in place at Centro di formazione professionale Ossana (TN), Italy, before Gabriele Chilovi entered service as Chef de Partie at Spinnaker Restaurant (2008). From there, the progression through Junior Sous Chef roles at Shangri-La's Rasa Ria Resort & Spa (2009), Atahotels (2009), and Ristorante Sissi (2009–2010) points to a career built by repetition, coordination, and the ability to hold standards under pressure.

At Cipriani, the responsibilities expanded in measured steps: Junior Sous Chef at Cipriani (2010), Executive Sous Chef at Cipriani (2010–2012), Executive Chef at Cipriani (2012–2013), and Executive Sous Chef at Cipriani (2013–2015). That sequence shows a house-trained operator trusted across different levels of kitchen command, with continuity of standards carrying more weight than any single title change. In 2015, Chilovi took on his current role as Executive Chef at Cipriani Downtown in New York, NY, US.

The move from Italian training to a long stretch inside the Cipriani group, then into New York City, reflects a career shaped by consistency, accumulated responsibility, and familiarity with the demands of high-volume, exacting service.

The training in Restaurant Services matters here because it extends the frame beyond cooking alone. It speaks to an understanding of dining as coordinated work: timing, floor interaction, and service structure alongside kitchen execution. That broader preparation supports the professional profile Gabriele Chilovi has built through formal training, steady advancement, and sustained work in demanding restaurants.