http___www.tastethemediterranean.eu_chef-giulio-terrinoni-2__1.xml
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Chef Giulio Terrinoni Chef Giulio Terrinoni was born in Fiuggi, Italy in 1975. He attended the Hotel Management School and began his career in many hotels nearby Fiuggi. His first important experience was in the Grand Hotel Palazzo della Fonte in Fiuggi. He moved to Rome and worked at the Sheraton Hotel. He came back to Fiuggi where he gained his most important experiences working with chef Antonio Ciminelli at La Torre restaurant and with chef Fabio Tacchella. He moved back to Rome where he worked as Second chef in the ES hotel and one year after at the Panda Restaurant as Executive chef. The Acquolina Hostaria in Roma project was born. The restaurant was crowned with a Michelin star in 2009. In 2010 chef Terrinori became a member of the JRE Association (Jeunes Restaurateurs d’Europe). He published his first autobiography L’importanza del Riccio in 2013. He attended numerous TV shows in Italy. He is working as a lecturer at many prestigious cooking schools including Gambero Rosso. He has also worked as a restaurant consultant in Italy and abroad. He opened his restaurant Per Me Giulio Terrinoni in November 2015 and gained a Michelin star just 11 months later.
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Chef Giulio Terrinoni Chef Giulio Terrinoni rođen je u Fiuggiju u Italiji 1975. godine. Završio je školu hotelijerskog menadžmenta i započeo kerijeru u hotelima u okolici Fiuggija. Prvo važno iskustvo stekao je u Grand Hotelu Palazzo della Fonte u Fiuggiju. Nakon toga seli u Rim gdje radi u hotelu Sheraton. Zatim se vraća u Fiuggi gdje stječe najvažnija iskustva radeći sa sa chefom Antonijem Ciminellijem u restoranu La Torre te sa chefom Fabijem Tacchellom. Nakon toga se vraća u Rim gdje radi u ES Hotelu kao Drugi kuhar te godinu dana nakon počinje raditi u restoranu Panda kao Chef kuhinje. Nastaje projekt Acquolina Hostaria in Roma, a restoran je okrunjen Michelinovom zvjezdicom 2009. Chef Terrinori postaje član udruge JRE (Jeunes Restaurateurs d’Europe) 2010. godine. Objavio je svoju prvu autobiografiju L’importanza del Riccio 2013. godine. Sudjelovao je u brojnim TV emisijama u Italiji. Radi kao predavač na brojnim prestižnim kuharskim školama, uključujući i školu Gambero Rosso. Radio je kao chef konzultant u restoranima u Italiji i inozemstvu. U studenom 2015. otvorio je svoj restoran Per Me Giulio Terrinoni koji je samo 11 mjeseci kasnije okrunjen Michelinovom zvjezdicom.