Published on : Tuesday, August 3, 2021
Giovanni Spataro has been appointed the new Chef de Cuisine of Culina Ristorante + Caffé at Four Seasons Hotel Los Angeles at Beverly Hills. Born and raised in Palermo, Sicily, Chef Giovanni Spataro’s passion for food started at a young age. Growing up in a country and family where food was celebrated as one of life’s most important pleasures, Spataro was naturally drawn to the culinary arts. After graduating from Convitto Nazionale di Palermo, Spataro began working in fine dining restaurants in Sicily including Cortile Pepe in Cefalu. To continue improving and crafting his culinary expertise, Spataro moved to London to work as head chef at Boma Restaurant and later to Miami, Florida as executive chef at the Cadillac Hotel by Marriott. California called next, and after relocating with his family to Los Angeles, Spataro became executive restaurant chef at The Beverly Hilton and enjoyed collaborating on high profile events including the Golden Globes.
“We are excited to welcome Chef Giovanni Spataro’s fresh, Italian spirit to Culina Ristorante and Caffé. Expertly elevating the traditional flavors of his youth, Spataro’s thoughtfully-crafted dishes perfectly complement our new art program in Culina, by renowned artists such as Colette Miller, Billy Zane and Jeff Leatham, providing our guests with memorable dining experiences,” says Michael Newcombe, General Manager of Four Seasons Hotel Los Angeles at Beverly Hills.
Chef Giovanni Spataro is now settling into his new role as Chef de Cuisine of Culina Ristorante + Caffé, introducing a new menu featuring his signature “skinni” pizzas including the “San Daniele” with 24-month aged Prosciutto San Daniele, Scamorza cheese, arugula, heirloom cherry tomato confit, and Villa Manodori balsamic vinegar; and the “Tartufo” with spring fresh truffle cream and burrata, and the “Salmone” with smoked Scottish salmon, caviar, crème fraiche, and lemon. Additional new items include artisanal pastas such as the “Gnocchetti Burro e Bottarga” with house-made ricotta gnocchi, tuna bottarga, butter, and lemon zest; and fresh crudo dishes such as the “Gamberoni Marinati” with live local spot prawns, heirloom tomato gazpacho, avocado, prawn aioli, and pistachio.
“I base my culinary style on the freshness of ingredients, always striving to work with seasonal, local ingredients to respect the sustainability of the planet. Combining fresh ingredients with Italian culinary techniques, I am inspired to redesign street food dishes from my town in Palermo in a new, elegant way. I am honoured to be the Chef at Culina Ristorante + Caffé and work for Four Seasons Hotels and Resorts, one of the most luxurious hospitality companies in the world,” says Giovanni Spataro.
Tags: Four Seasons Hotel
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