Born and raised in Vicenza, in the north of Italy, Chef Fioraso Giò Renzo developed his passion for gourmet cooking when he was a child.

After moving to London at age 18, Giò trained at the internationally renowned cooking school, Le Cordon Bleu, where he expanded his repertoire to include classic French cuisine. He has worked as a professional chef at an array of esteemed Italian restaurants.

Most recently, he flew back to his home country to take tutelage under the multi-award-winning Gualtiero Marchesi, unanimously considered the founder of modern Italian cuisine. He has also attended Spanish cooking classes at the cutting-edge Basque Culinary Center, located in San Sebastián, Spain.

Today, Chef Fioraso is honoured to be a member of the UK organisations Slow Food and the Slow Food Chef’s Alliance — a grassroots movement that actively promotes locally-sourced food and authentic, traditional cooking.

As a Michelin-star trained chef, Giò decided to open up his enticing repertoire to private clientele. He now cooks for an eclectic range of hungry customers in the comfort of their homes, from high-profile personalities to working professionals.

He has designed and plated delectable courses for football players, television stars, musicians, film actors, the former British Prime Minister, and members of the Royal Family. His signature, fresh pasta, is frequently requested — from sumptuous ravioli to tantalising tagliatelle.

What’s more, as a certified Sommelier, Chef Fioraso can recommend bottles that perfectly pair with each course, whether that’s a robust red, a fruity white, a summery rosé, or a sparkling Champagne.

Chef Fioraso not only works with restaurants, cookery magazines and wine and food events; he also offers his services to private clients, bringing his signature dish - fresh pasta - from door to door.

Giò Renzo is based in London, where he lives and works; however he will often hop on a plane to cook for his regular clients in Madrid, Milan and Paris.

Chef Fioraso stands out because he is flexible and adapts easily to different working settings, including flats, private yachts, exclusive restaurants and cookery shows. He takes great pride in his every creation; he expresses his culinary art by creating an explosion of flavours and colours, using only the freshest ingredients and a variety of spices.

His inspiration comes from Carlo Pietrini and his slow food concept. In his own words: "I express my cuisine in an artistic way.

I believe that every dish is a reflection of our soul and of the emotions we want to express. Each culinary creation needs to be prepared using local ingredients, enhancing their nutritional value and freshness; every dish should be balanced so that it is in harmony with the world surrounding it".

He carries on: "For me it is not just about the food or the recipes; each dish contains a piece of me, which I am presenting to my clients".