Artwall magazine n47 Art culinary Gianfranco Chiarini

N.47

www.artwallzine.com

International Contemporary ARTARTwALLZINE

Gianfranco Chiarini

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ARTwALLPresents

Music by

Gavriel Lipkind

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Art Culinary by Gianfranco Chiarini

ARTwALLPresents

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Editorial

The primary essence of art and beauty is harmony and creativity. The symphony of ele-

ments, elaborate works whether visual,

mu-sical,

poetic, theatrical, etc...

Innovate, al-ways create new solu-

tions. Artwall ,in this edition

brings an example of high-est quality of artistic aesthet-ics, great chef of cuisine, which transforms the food on ephem-

eral, little big works of art, with bold design and development of exciting

new culinary

concepts. Accompanying this very elegant italian dish ,Artwall present the

cello of Gavriel Lipkind ,an Israeli classical cellist based in Germany, an artist who does not need presentations.

Culinary AssistantAnna Chiarini

13

“The photographer name is Domenico Cennamo, and he has done jobs for super-brands like Dolce e Gabbana, Prada and many more. A dear friend of mine and a highly skilled.”Anna is the chef wife. And she is the culinary assistant that helps with the artistic touches.

Photographer Domenico Cennamo

www.domenicocennamo.com

“I feel like a pioneer in a new quest for the renaissance of Italian cuisine. There are great chefs in Italy still striving to break out of the box and to bring new trends into

our cuisine, but they have chosen to stay in Italy. I left and travelled the world to gather and understand the

Biography

“I feel like a pioneer in a new quest for the renaissance of Italian cuisine. There are great chefs in Italy still striving to break out of the box and to bring new trends into

our cuisine, but they have chosen to stay in Italy. I left and travelled the world to gather and understand the

differences and

similari-ties. It is

time for a radical

change.”Executive and Cor-

po-

rate Celeb-

rity Chef Gianfranco

Chiarini has been involved with Inter-continental Cuisine, culinary and scientific research for new gas-tronomic trends, mo-

ARTwALL

Gianfranco Chiarini

lecular analysis, classic Michelin cuisine, food analysis, design and development of excit-ing new culinary con-cepts. He networks closely with world-wide consultancy

chefs.

From Italian/American origins he

grew up between Italy, Venezuela and the U.S. and later

decided to join the Instituto de Alta Gastronomia de

Caracas in the early 90s, from

where

he grad-uated as an Interna-

tional Chef. Later he returned to the United

States and graduated with a mas-

ter’s

degree from the Pittsburgh Culinary Institute as part of the (CIA) Culinary In-

stitute of America. In Paris, France, he at-tended the Cordon Bleu, earning his Mas-ter Culinary Chef’s degree. And in Italy he earned the hon-orable member-ship of Execu-tive Chefs of La Gran Accademia della Cucina Itali-ana.

Chef Gianfranco Chiarini has also served

as Executive

chef, culinary con-

sultant, or Specialty

chef for multinational hotel chains such as: InterContinental Ho-

tel Group, Shera-ton,

Hilton, Shangri-La, and boutique

de- luxe hotels around the world Chef Chiarini has

served personalities such as: His Highness Sheikh Jaber Al-Ah-mad Al-Jaber Al-Sa-bah, AMIR of Kuwait (President

Jimmy Carter and his wife, The Presidents of the African Union, Princess

Amira al-Taweel and her husband the Saudi prince Al-Waleed bin

Talal.

Sheikh Hamad bin Khal-ifa Al-Thani Emir from Qatar, Turkish Presi-dent Abdullah Gül, Vice

President of Iraq Adil

Ab-

dul-Mahdi, and

many more.

30

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