Click to preview The New Renaissance of Italian Fusion Cuisine 2.0 photo book

The New Renaissance of Italian Fusion Cuisine 2.0 (The Pearl Edition)

By. Michelin starred Chef. Gianfranco Chiarini.

Purchase the book:

Photo shooting made in Ferrara, Italy.

Photographer – Domenico Cennamo:

Photo Studio – Shooting Studio Ferrara:

Finally!!! Worldwide launching..."The Pearl", the second edition of the New Renaissance of Italian Fusion Cuisine 2.0.

This book has been complemented by the Master and Chef of the Century, Paul Bocuse:

Rated as the "The Projected Best Culinary book for the upcoming year 2012"

Here is a credit list of the most important fine collaborators and support on-site and on-line, for the making of ”The Pearl”, and we approach the opportunity to thank you all for the finest work on this jewel edition.

As follows:

* Anna Chiarini: Culinary Assistant & Book Proof-readings.
* Chef. Harvey E. Gonzalez: Sous Chef Direct Assistant.
* Chef. Robert Nuey: Sous Chef - Support.
* Domenico Cennamo: Photographer.
* Mickael Carrat: Photographer Assistant
* Donato Ricci: 2nd Photographer.
* Gianmario Pellegrini & Sergio Fortina: Photographic Studio:
* Robyn Lewis: Enological Support.
* Andrea Miano & Italo Miano: (LN2) - Liquid Nitrogen.
* Ivan Zanella & Claudia Boscolo: Logistical & Transportation.
* Remo Passerini: Dishware and Serving surfaces - Ceramica Sant'Agostino.

* And of course! Michelin starred Chef Gianfranco Chiarini

Recently featured as Star Celebrity on CNN:

About the Chef: Executive and Corporate Celebrity Chef Gianfranco Chiarini has been involved with Intercontinental Cuisine, culinary and scientific research for new gastronomic trends, molecular analysis, classic Michelin cuisine, food analysis, design and development of exciting new culinary concepts. He networks closely with worldwide consultancy chefs.

From Italian/American origins he grew up between Italy, Venezuela and the U.S. and later decided to join the Instituto de Alta Gastronomia de Caracas in the early 90s, from where he graduated as an International Chef. Later he returned to the United States and graduated with a master’s degree from the Pittsburgh Culinary Institute as part of the (CIA) Culinary Institute of America. In Paris, France, he attended the Cordon Bleu, earning his Master Culinary Chef’s degree. And in Italy he earned the honorable membership of Executive Chefs of La Gran Accademia della Cucina Italiana.

He has worked under great chefs around Europe and trained to Michelin standards in Italy and France.

He has also been directly involved in the management, menu designing, prototype and product development, as well as the opening, of luxury Hotels, Culinary Centers and many restaurants in the U.S.A., Venezuela, the Caribbean, Ireland, Germany, Austria, Italy, Holland, France, Spain, Czech Republic, Kuwait, Oman, Bahrain, Lebanon, Qatar, Dubai, Jordan, Egypt, South Africa, Indonesia, Ethiopia, Turkey and India.

He is also a celebrity TV Chef in the Middle East for the regional and multinational broadcasting Alrai TV. His cooking shows were featured all over the Middle East, Gulf countries and North African Arabic-speaking countries. Selected as best chef in the Persian Gulf 2005 and 2006, by the acclaimed "Chaine des Rotisseurs" for their gala dinners.

Chef Gianfranco Chiarini has also served as Executive chef, culinary consultant, or Specialty chef for multinational hotel chains such as: InterContinental Hotel Group, Sheraton, Hilton, Shangri-La, and boutique deluxe hotels around the world

Chef Chiarini has served personalities such as: His Highness Sheikh Jaber Al-Ahmad Al-Jaber Al-Sabah, AMIR of Kuwait (*1926+2006), U.S President Jimmy Carter and his wife, The Presidents of the African Union, Princess Amira al-Taweel and her husband the Saudi prince Al-Waleed bin Talal. Sheikh Hamad bin Khalifa Al-Thani Emir from Qatar, Turkish President Abdullah Gül, Vice President of Iraq Adil Abdul-Mahdi, and many more.

One very important point that deserves to be mentioned is that Chef. Gianfranco Chiarini is actually the chef with the biggest network of culinary professionals in the world. His personal and well organized network, best known as The (GCN) Global Chefs Network Data-base exceeds the 10.000+ chefs from six continents and more than 160 countries.

No other chef possesses this powerful tool that enables him to create and link culinary, texture and regional flavors, just with a click of the mouse away. Finding local experts wherever he goes and making a lot easier the hard job of creating new and exciting food concepts with the Intel and help of his well organized army of chefs globally.

To participate of this amazing database just click on the following link and fill the easy on line form. Once you are done, just click submit, and you’ll be welcomed into Global Chefs Network Data-base:

Chef. Gianfranco Chiarini has been featured in numerous culinary web sites.

Amongst his latest achievements, Chef Gianfranco has been recently featured as “Chef of the Month” in the renowned culinary site Food

Another mayor achievement has been, his recently inclusion in the prestigious site “World of Celebrity Chefs” based in the U.K. Where chef Gianfranco has been featured and shares the spotlight amongst celebrity chefs like Gordon Ramsay, Marco Pierre White, Nigella Lawson, Giorgio Locatelli and many more. To see this site, please click on the following link

Chef Gianfranco Chiarini speaks 7 languages, and despite his responsibilities as a Corporate Chef, he still remains linked to the glamorous world of haute cuisine. In fact he is publishing the second cookbook of a unique trilogy, entitled: The New Renaissance of Italian Fusion Cuisine, a unique compilation of great masterpieces, created with care by the chef, gathering influences and a fusion of cultures from around the world, having as a base Italian Cuisine.

Executive and Corporate Celebrity Chef Gianfranco Chiarini has been involved with Intercontinental Cuisine, culinary and scientific research for new gastronomic trends, molecular analysis, classic Michelin cuisine, food analysis, design and development of exciting new culinary concepts. He networks closely with worldwide consultancy chefs.

About the book: This amazing 160 pages book, full of innovative recipes, personal stories and great pictures; is divided into 11 different parts; the five main ones contain recipes, where Chef Gianfranco fuses Italian culinary creativity with the beauty and products of foreign lands.

Some of the countries whose culinary traditions are fused into this 2.0 book are: Colombia, Panamá, Cuba, United States, Uruguay, Ecuador, Cambodia, Vietnam, Indonesia, Thailand, India, Maldives Island, Mauritius Island, Kenya, Tunisia, Capo Verde, Iceland, Czech Republic, Romania, Yemen, Iraq, Israel, to name just a few.

The first book called “the Emerald book” was launched in 2011, the second book (“the Pearl book”) just launched in 2012, and finally the third book (“the Ruby book”) to be published in 2013. The collector will possess after three years “La Tricolore” or flag of Italy.

The New Renaissance of Italian Fusion Cuisine Trilogy, belongs to “The Culinary Jewels of the New Renaissance of Italy Collection”

By Culinary Artist & Executive Chef. Gianfranco Chiarini.

Don't forget to visit Chef Gianfranco's web page @:

And if you are not a fan of his culinary page; click on:


About the Author

Michelin starred Chef. Gianfranco Chiarini
ChefGianny Ferrara (Emilia-Romagna), Italy.

Find very important and relevant information of chef Gianfranco Chiarini @ the following links:

* Wikipedia:

* Web site:

* Fan Club:

* CNN Interview:

Publish Date  November 08, 2011

Dimensions  Large Format Landscape  160 pgs   Premium Paper, matte finish

Category  Cooking

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