Chef Gozzoli & Culinary Team
Executive Chef – Filippo Gozzoli
Sirio Maccioni and family are excited to announce the New York debut of Filippo Gozzoli as executive chef at Sirio Ristorante at The Pierre, A Taj Hotel, New York.
Born and raised in Cremona, Italy, Chef Gozzoli drew inspiration for gastronomy at a very young age from his grandmother’s Northern Italian kitchen. At fourteen, he began his culinary career as a commis at Ceresole Restaurant, a Michelin starred restaurant in his hometown and eventually worked his way up to Chef de Partie. After six years, Gozzoli moved to Rome to work as a Chef de Partie for the renowned Hotel Eden’s La Terrazza dell’Eden, a Michelin starred restaurant. Gozzoli gained international attention when he worked for the world-famous Harry’s Bar in London under Executive Chef Alberico Penati.
In 2001, Gozzoli returned to Rome to work as the sous chef at the five-star luxury Hotel de Russie under Executive Chef Nazzareno Menghini, renowned for his contemporary treatment of Italian cuisine. Gozzoli learned how to effectively organize a kitchen team, as well as apply modern techniques. He then moved to The Bauer Hotel in Venice under Chef Giovanni Ciresa as executive sous chef.
Always eager to learn and further hone his culinary skills, Filippo Gozzoli became accredited as “Master Chef of Italian Cuisine” at ALMA Culinary School in Colorno, Italy. As the world’s leading international training center for Italian cuisine, he studied alongside many of the world’s top chefs. Under the direction of its Head Master Chef Gualtiero Marchesi, Italy’s first chef to receive three Michelin stars and considered the founder of modern Italian cuisine, Gozzoli learned how to teach modern techniques of Italian cuisine including composing contemporary menus and creating artful presentations. In 2004, he landed his first executive chef position at the Societa Di Ristorazione Rinascente S.r.l. in Milan.
A year later, Gozzoli was hired as executive chef of the Park Hyatt Milan, a five-star luxury hotel. There he defined his three golden rules: curiosity, dedication and discipline. In 2007, he received the “Best Emerging Young Chef” award from Italy’s premier business newspaper, Il Sole 24 Ore, hand-selected by their famed Italian food critic, Davide Paolini. It was during his tenure at the Park Hyatt Milan where he won numerous awards including “Best Club Sandwich in the World” by Monocle Magazine, “Best Risotto” and “Best Bistro” in Milan by Riso Gallo Guide, and earned the highest rating of “Three Forks” by the Gambero Rosso Guide.
Throughout his culinary career, Gozzoli gained considerable learning experiences through highly esteemed internships. He spent time at La Gravoches (London), Oak Room Restaurant (London), Enoteca Pinchiorrri (Florence) and Four Seasons Hotel (Milan), all Michelin starred establishments.
Gozzoli is known for his “à la minute” style, the technique of preparing dishes as they are ordered, rather than prepping them in advance. It exemplifies his respect for simple and seasonal raw ingredients while utilizing contemporary techniques to maximize flavor. As executive chef of Sirio Ristorante New York, Filippo Gozzoli has created an exciting menu that offers both traditional and contemporary Italian dishes that are simple, fresh and full of flavor.
Filippo Gozzoli moved to New York City to open Sirio Ristorante and is looking forward to exploring the best this city has to offer with his newly wedded wife.
