Michelin 2-star Maître Rôtisseur Giancarlo Perbellini is a multi-talented and multi-faceted chef. As with all top professionals he is exceptionally busy with his many projects however he found time for an interview with the Chaîne des Rôtisseurs.

But first a profile …

Giancarlo comes from a family of successful patissiers which started to make a name for itself in the 1890s. He was born in Bovolone in the Province of Verona in 1964. He soon discovered that his true passion was not to run a patisserie factory, i.e. simply taking over his father's business. It was in the world of gastronomy he truly found the inspiration and excitement which has taken him to the summit of Italian culinary circles.

After training and gaining experience in Italy and France, in 1989 he returned home to create his restaurant Isola Rizza. In 1996 he was awarded his first Michelin star with the second one being gained in 2002. There followed four more establishments opened in Verona including a pizzeria and a patisserie.

Elsewhere in the world he has overseen the opening of a restaurant in New York; signed a consultancy agreement with the Indian group Dining Concepts; opened La Locanda in Hong Kong. At the end of 2014 came his latest creation: Casa Perbellini in the historic Piazza San Zeno in the heart Verona. It is a completely original concept restaurant where the chefs will be centre stage working in a spectacular kitchen visible to the customers so that they can admire the art of food preparation.

Interview with Niccolò Gjonovic, Vice-Conseiller Gastronomique, Bailliage of Venice ...

NG - An initial curiosity: what is the key to a kitchen with such high standards as yours?
GP - In my work, especially in recent years, I have set myself the goal of rethinking the great Italian dishes by revisiting them in a modern way. The tradition of our gastronomy, as a whole from north to south, is a subject that has always fascinated me and excites me on a daily basis.

NG – Is there a balance between tradition and innovation in the kitchen?
GP - It's a real balance. This is the point of understanding the link between the past, present and future which lies in common sense not overdoing anything. Always remembering of course that innovation is now an integral part of the heritage of Italian haute cuisine.

NG - In February 2015 when catering at the Gastronomy Carnival of Venice, how did you enjoy the culinary challenge?
GP - I designed and created a menu that represented the best history of Venetian cuisine. This explains the presentation of the typical Adriatic dish of cod, pasta and beans. The veal cheek course recalled the link between the sea and the land. Rather than a ‘challenge’ I prefer to think of it as a challenging adventure supported perfectly by Enrico Spalazzi, Bailli of Venice and his team.

NG - Venice and gastronomy – what does this say to you?
GP - Venice is a cornerstone of Venetian cuisine which is often a source of inspiration for my dishes. I prepare it in many ways and it has become one of the favourite elements in my gastronomic offerings.

NG – In your view the Chaîne des Rôtisseurs is …?
GP - The Chaîne des Rôtisseurs is an established, high-level association. By definition it is composed of many gourmets. Therefore it’s my world and one with which I immediately established a beautiful feeling. It is my fervent wish that the Confrérie will continue in this vein with the passion and expertise always demonstrated by the events of the Bailliages around the world.


All photos (c) Giancarlo Perbellini