About Me - Gianluca Re Fraschini "Per una Buona, Sana Cucina"

About Me
Hailing from Cuggiono in the Province of Milan, Italy, Chef Gianluca has been involved in the world of food preparation for almost 22 years. He started his first stint in the kitchen as a kitchen commis, learning trade secrets from many well-known and skilled chefs at fine dining restaurants including ‘Gualtiero Marchesi’, a leading representative of Italian cuisine in the world. From then he has worked with many other class Chefs including Angelo Paracucchi, Pierre Gagnaire, Albert Roux and Pierre Orsi.
Humble, easy going and down to earth - these qualities best describe the 38-year-old Chef. His fervour for good food inspired him to join the culinary front. Creative and innovative, he enjoys cooking as he feels it gives him the freedom to create and experiment and the adrenaline rush of a busy kitchen keeps him on his toes. He believes that the use of the finest ingredients and products greatly contributes to the exquisite taste of a dish. "A Savoury, Whoolesome Cooking" in that way is opened in 1995 is Company in Restaurant Trading Consulting.
He has worked his way through the kitchens of several restaurants and has been responsible for the openings of many top-notch Italian Restaurants in various international hotel-chains including the distinctive "Carnevale" - the Italian Restaurant at the Opening of  Jumeirah Beach Hotel & Resort in Dubai.
At 20 years old he was Chef Manager for the opening operation: "La Reserva Rotana" Boutique Hotel in Manacor Mallorca Spain, at "Il Cavallino" in Luxemburg, "Aubergine" Mediterranean Restaurant in Tel Aviv Intercontinental Hotel, Restaurant Fashion Café’ in Istanbul, Restaurant "Floriana,  in London.
Chef Gianluca is engaging himself in taking over the culinary front as Italian Chef at the competition held at Restaurant Villa Danieli of Imperial Sheraton, Malaysia winning the Award .
He designed a unique for Italy and extremely successful concept restaurant called "Eco Garden" at Lake of Garda, Italy combining food and entertainment for under-18 guests.
His culinary career has taken him around Italy, Europe, UK, United Arab Emirates, Asia, U.S.A. , Caribean.
Gianluca has also personally been involved in the Bocuse D’Or competition in Lyon, France, as part of the Italian Ambassador’s Delegation.
He is also Private Chef for the Ferragamo family and their exclusive Guests during summer time in their Villa in Chianti, Tuscany.
Always willing to share his secrets, Chef Gianluca has produced several video productions on Italian Cuisine including the ‘The Season at The Table’ distributed in Italy, Swiss, France and Luxemburg and the ‘The Italian Cuisine from A to Z’ for The American Chamber of Commerce, New York.
Chef Gianluca was also in charge to train staff for events at  Westing & Sheraton Hotel, Japan for specials Gala dinners during the Traviata Opera Events in Tokio, Osaka and Kobe.
At" Lote Hotel in Seul",Korea, he trained the Brigade for the Embassy Event on June 2, lunch and Dinner Gala with presentation of Italian vineyards. Nominated as Ambassador of La Cucina Italiana in 2007.
In winter 2008 Gianluca opened Restaurant "Andrea" based in Pelican Hill Luxury Resort , both opened for the 5th Centenary of Andrea Palladio's birth Celebration, a high-performance management joined together to give the best results in hotel business. The perfect location for this resort in South Los Angeles Newport Beach on the Pacific Californian coast, one of the most beautiful gulf resorts in the USA.
He train his new Brigade and improve his skills in a new opening operation intended to give a new look and re-styling "Restaurant L’Assaggio" Hotel Castille Paris.
Flight to Mexico City "Ristorante Salotto", Restaurant consulting.
As Executive in" Magazan Beach Hotel & Resort" in Jaida Maroc, managing the kitchens and giving a new inputs to the existing Restaurants concepts.
Sailing in Catamaran in the Caribe and crossing the Atlantic, at 12 years old with his mother and family friends, he spend time  in Domenican Republic’s , coming  back after 14 years  as Executive Chef manager in "Eden Roc at  Cap Cana" from Solaya Hotel & Resort , he contribute to create a first Relais & Chateaux in the Caribe.
Renovate la "Palapa Restaurant" and study a new concept for the opening the "Mediterraneo Restaurant", training a local Brigate and personal Chefs for exclusives Suites Villas Eden Roc at Cap Cana is one of the most exclusive place in the world.