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21 February 2012 - Focus on Travel News
The Mövenpick Hotel Istanbul, voted “Europe’s Leading Business Hotel” by World Travel Awards in 2011, welcomed a new Italian Executive Chef.
Giovanni-TerraccianoGiovanni Terracciano is the new Executive Chef of the hotel. Born in Naples, Italy in 1973 and graduated from Luigi de Medici di Ottaviano Hotel Management Institute, Giovanni Terracciano got his start in Hotel Lido in Toscana as commis de cuisine in 1990. After gaining experience at some of the hotels in Italy, he started working as chef de partie - pastry for a Michelin star Pichler Restaurant in Bolzano and from there he went to another Michelin star restaurant Il Convivo in Rome.
Terracciano then moved to Indonesia and served as chef de cuisine of an Italian Restaurant called Primavera at Hyatt Regency Surabaya and a new era began for him where he started showcasing his mastery of Italian cuisine in the international arena. After successfully opening the Tuscany Restaurant at Grand Hyatt Muscat in Oman in 1997, Terracciano found himself transported to Basilico Restaurant of Hyatt Regency Osaka in Japan in 1999. After two years, he was assigned as chef de cuisine at Spasso Restaurant in Grand Hyatt Istanbul where his love affair with Istanbul began.
Continuing on his own personal culinary world tour, Terracciano moved next to China, becoming the chef de cuisine of Palladio Restaurant of the Portman Ritz Carlton Shanghai where he brought “The Best Italian Restaurant” prize by Zagat Survey. After that he worked at Cepe Restaurant of The Ritz Carlton in Beijing until 2008 where he contributed receiving “Restaurant of the Year”, “Outstanding Italian Restaurant” and “Outstanding Service” awards. In 2008 the lure of Istanbul drew him to Turkey, taking up the position of Executive Chef at Hotel Les Ottomans 29, Hotel Palazzo Donizetti, Cipriani Restaurant and The Istanbul Edition Hotel.
Numbering Morgan Freeman, Meg Ryan, Arnold Schwarzenegger, Sir Elton John, “Princess of Tibet” Yabshi Pan Rinzinwangmo, Jackien Chan, Ferzan Özpetek, Kevin Costner, Al Bano and George Bush among his most celebrated diners, Terracciano brings his latest innovations to the guests of the Mövenpick Hotel Istanbul.
Giovanni Terracciano puts the most exciting tastes from his culinary world tour on display in the new menu of AzzuR Restaurant where you will explore not only the new specialities but also the distinctive Italian touch with natural flavours shining through. Promising an unforgettable dining experience with 22 years of experience, Terracciano brings a brand new menu showcasing his signature dishes including homemade pastas like lobster tonnarelli with tomato and basil sauce, ricotta and beetroot ravioli, pumpkin gnocchi with gorgonzola cheese sauce and walnuts, original Italian piping hot gourmet pizzas and saffron risotto with prawns and radicchio.
Other highlights of the AzzuR Restaurant's new menu are pan-fried buffalo mozzarella in thin bread, artichoke salad with lettuce, shaved parmesan and pistachio, grilled wild sea bass on spinach and asparagus with clams, assorted seafood soup with Jerusalem artichoke, lentil and Swiss chard, lamb rack with pistachio crust and bowl of dark chocolate mousse with chestnut, Mövenpick pear sorbet and mandarin sauce.
Giovanni-TerraccianoGiovanni Terracciano is the new Executive Chef of the hotel. Born in Naples, Italy in 1973 and graduated from Luigi de Medici di Ottaviano Hotel Management Institute, Giovanni Terracciano got his start in Hotel Lido in Toscana as commis de cuisine in 1990. After gaining experience at some of the hotels in Italy, he started working as chef de partie - pastry for a Michelin star Pichler Restaurant in Bolzano and from there he went to another Michelin star restaurant Il Convivo in Rome.
Terracciano then moved to Indonesia and served as chef de cuisine of an Italian Restaurant called Primavera at Hyatt Regency Surabaya and a new era began for him where he started showcasing his mastery of Italian cuisine in the international arena. After successfully opening the Tuscany Restaurant at Grand Hyatt Muscat in Oman in 1997, Terracciano found himself transported to Basilico Restaurant of Hyatt Regency Osaka in Japan in 1999. After two years, he was assigned as chef de cuisine at Spasso Restaurant in Grand Hyatt Istanbul where his love affair with Istanbul began.
Continuing on his own personal culinary world tour, Terracciano moved next to China, becoming the chef de cuisine of Palladio Restaurant of the Portman Ritz Carlton Shanghai where he brought “The Best Italian Restaurant” prize by Zagat Survey. After that he worked at Cepe Restaurant of The Ritz Carlton in Beijing until 2008 where he contributed receiving “Restaurant of the Year”, “Outstanding Italian Restaurant” and “Outstanding Service” awards. In 2008 the lure of Istanbul drew him to Turkey, taking up the position of Executive Chef at Hotel Les Ottomans 29, Hotel Palazzo Donizetti, Cipriani Restaurant and The Istanbul Edition Hotel.
Numbering Morgan Freeman, Meg Ryan, Arnold Schwarzenegger, Sir Elton John, “Princess of Tibet” Yabshi Pan Rinzinwangmo, Jackien Chan, Ferzan Özpetek, Kevin Costner, Al Bano and George Bush among his most celebrated diners, Terracciano brings his latest innovations to the guests of the Mövenpick Hotel Istanbul.
Giovanni Terracciano puts the most exciting tastes from his culinary world tour on display in the new menu of AzzuR Restaurant where you will explore not only the new specialities but also the distinctive Italian touch with natural flavours shining through. Promising an unforgettable dining experience with 22 years of experience, Terracciano brings a brand new menu showcasing his signature dishes including homemade pastas like lobster tonnarelli with tomato and basil sauce, ricotta and beetroot ravioli, pumpkin gnocchi with gorgonzola cheese sauce and walnuts, original Italian piping hot gourmet pizzas and saffron risotto with prawns and radicchio.
Other highlights of the AzzuR Restaurant's new menu are pan-fried buffalo mozzarella in thin bread, artichoke salad with lettuce, shaved parmesan and pistachio, grilled wild sea bass on spinach and asparagus with clams, assorted seafood soup with Jerusalem artichoke, lentil and Swiss chard, lamb rack with pistachio crust and bowl of dark chocolate mousse with chestnut, Mövenpick pear sorbet and mandarin sauce.
Source: Focus on Travel News
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