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Chef Fernando Giacomini is a master of transforming humble ingredients into extraordinary culinary experiences. With 17 years of experience and a background in luxury hospitality, he’s known for his modern, creative, and author-driven cuisine that surprises and delights at every turn.
Fernando’s career has been shaped by working alongside culinary icons like Luciano Bosseggia, Christopher Chabro, and Rolland Villard. He honed his craft in prestigious five-star hotels such as the Transamerica, Sheraton Grand Resort, and Hotel Toriba — where precision and innovation walk hand in hand.
A Culinary Arts graduate, Fernando is not just a chef — he’s a creator. His passion lies in transforming the expected into the exceptional. Inspired by Italian roots, modern European styles, and Brazilian ingredients, his cuisine is bold, poetic, and designed to awaken emotion.
Now working as a Private Chef, he brings fine-dining-level excellence to intimate settings, crafting bespoke menus that reflect his artistic vision and technical expertise. Every dish he creates tells a story — through its flavor, form, and feeling.
Fernando is known for being creative, well-organized, and highly engaging. For him, cooking is about crafting unforgettable experiences — not just meals.
His standout creation? A croissant gelato with burnt white chocolate foam and pickled black plums — a dish that fuses contrast, elegance, and imagination into a single bite. It perfectly captures the soul of his cuisine: unexpected, emotional, and refined.
CHEFIN Brasil Ltd
São Paulo, 01151-000
Estado de São Paulo Brasil
brasil@chefin.com
+55 11 91158-7808
Monday - Sunday: 08:00 - 22:00
CHEFIN Inc.
1968 S. Coast Hwy #3652 Laguna Beach CA 92651
United States of America
hello@chefin.com
+1 747-744-6561
Monday - Sunday: 08:00 - 22:00
Chefin Australia Pty Ltd
Level 5, 52 Phillip St, Sydney
New South Wales, 2000
hello@chefin.com.au
+61 477 666 351
Monday - Sunday: 08:00 - 22:00
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