Chef Giuliano Conti studied in Varese at Alfieri institute where he received his hotel-touristic Diploma and had his first approach with the cuisine's world. During the years, he also developed strong butcher skills working in the family gastronomy and butchery shop.
He was a teacher and demonstrator of Italian cuisine at George Brawn College in Toronto where he also received a Master.
His qualifications give him a complete knowledge of the cuisine from ice sculpture making to the selection and match of wines with foods; he is one of the Executive Chef member of the Order of FIC Cooking Masters, he is a Professional Sommelier (Diploma AIS) and has a Diploma ANAG as Grappa Taster.
Furthermore, he is awarded by the Italian agricultural Ministry as an expert classifier of bovine carcasses, and he is also an expert on alimentary intolerances (Diploma AIC).
Awarded by FIC with the Collar of the Collegium Cocorum, his mother tongue is Italian, he is fluent in English and has basic knowledge of Spanish and French; he received many rewards during international competitions and demonstrations and his numerous international work experiences give him an excellent knowledge of the food production techniques, of planning and logistics of hotel supplies and catering, and a great competence of the European regulations concerning Hygienic Health.