Gabriele was born in the kitchen.
His points of reference: his parents and grandmother opened up his knowledge and use of plants, herbs and flavors that are the basis of his cuisine. In fact, his parents owned a restaurant!
He attended the hotel school in Udine. The first job after school indicates to him a method and importance for discipline, order, organization and cleanliness. Gabriele has not only a passion for cooking, but also ordering, checking, choosing and setting the menu.
A modern chef with attention to control and management. He had the opportunity to collaborate with many talented chefs from Friuli Venezia Giulia, Italy and the world.
After an experience in Germany with the job of commis, he decides to return to Italy in the family restaurant. Here it combines traditional cuisine with acquired techniques. The last experience was born by chance. Gabriele was hired by one of the best restaurants in Friuli Venezia Giulia (he was sous chef of the “Trattoria Al Cacciatore della Subida”, a MICHELIN star).
So, after a great experience, a new challenge begins and this time as leader, chef of the Hotel il Cervo.
The main ingredients of his dishes are herbs, meats and fish. The knowledge of nature and its spontaneous products are the leitmotif of his cuisine. With the meeting between innovation and tradition. The gastronomic offer includes products from our region, Friuli Venezia Giulia, all at Km 0!