The Chef: Francesco Parravicini
Francesco Parravicini, born in 1973, is a new shining star amongst the great Italian chefs, already very popular in Milan, where very young he became famous for his unexpected debut performance in a small restaurant in Affori, and was immediately promoted to the “university” of the Hotel Principe di Savoia.
His experiences as sous chef at the Grand Hotel in Rimini and at Harry's Bar in London at the court of Alberico Penati were both important and fundamental. A stimulating and worldly environment. A private club with a cosmopolitan atmosphere, frequented by political figures and entertainment celebrities. Among the guests, former Prime Minister Tony Blair is remembered. As the head of the Palmaria Portovenere Restaurant, today Parravicini brings to life his full style potential offering a cuisine that is as simple as it is fragrant, rich in taste, but attentive to health, and presented as a work of design, essential and aesthetically pleasing.
Almost a philosophy of life for those who want to go back to the origins, to the truth of the most important and profound things, to the beauty of the nature that surrounds us.
Francesco Parravicini’s cuisine is Mediterranean, based on the first fruits of the garden, strictly fresh fish of the day, excellent meat selections all seasoned with the purest olive oil donated by olive groves that follow each other from valley to valley between Liguria and Tuscany.
The Chef can count on a team of young enthusiasts and a clientele attentive to the quality that wants to know this magnificent territory and all of Italy, through the table.