Bangkok, May 15, 2017 – Grand Hyatt Erawan Bangkok shares the excitement for the arrival of Spasso’s new Chef de Cuisine Roberto Parentela, who was born and raised with a passion for Italian cuisine.
Chef Roberto started his culinary experience in a small Italian restaurant in Menton – a commune in the southeastern coast of France – where he began his first role as a cook during the summer over university breaks. Prior to joining Grand Hyatt Erawan Bangkok, Chef Roberto has worked in notable Italian restaurants throughout Bangkok, under Zanotti Company Limited. This included his role as chef de partie, the supervisor at Zanotti Italian Restaurant in Silom in 2011 and Sous Chef at Zanotti II Ristorante Italiano and Vino di Zanotti Khao Yai.
Holding a bachelor’s degree specialising in the area of hospitality and food & beverage management, Chef Roberto has extensive experience with Italian and French culinary practices. His style of cooking is influenced by culinary traditions and ingredients of his hometowns, Piedmont and Sardinia; notably the mushroom porcini, cheeses, as well as Italian and Mediterranean herbs. Growing up in Turin in northern Italy provided Chef Roberto with many opportunities and experience of sampling and crafting various Italian flavours – inspiring him to continuously push boundaries of Italian cuisine.
In addition to his strong passion for cooking, Chef Roberto enjoys exhilarating hobbies such as driving sports car, which he spent a majority of time in his youth driving around the countryside in Italy. He also enjoys creating new flavours such as combining Thai and Italian dishes together as he is inspired by spicy Thai flavours. His favourite dish to cook is the spicy seafood spaghetti, which he occasionally prepare for his special person.
In his exciting new role, Chef Roberto will be in charge of the operation of the kitchen team at Spasso. With years of experience through Italy and southern France, Chef Roberto has acquired exceptional culinary skills as well as knowledge of food and beverage to effectively operate with the kitchen team and contribute to the extraordinary experiences at Grand Hyatt Erawan Bangkok.
His special highlights include Vitello tonnato all antica (Slow cooked veal loin, Peidmont style tuna sauce, roasted capsicum, capers ) THB450++ , Insalata di capesante (Seared scallops, pumpkin – truffle puree, local baby spinach, sour cream, shallot crostini) THB 490++, Burratina (Local creamy burrata cheese, oven roasted cherry tomatoes, crunchy ciabatta Sicilian oregano, almond) THB 590++ and for Sunday Brunch, come experience Ravioli Sardinia style, lamb ragout filling, pecorino cream, toasted fennel seeds.