A CAREER THAT IS A TRIBUTE TO CULINARY EXCELLENCE, A PATH ROOTED IN THE TRADITIONS OF ABRUZZO, BUT ENRICHED OVER THE YEARS BY EXPERIENCE IN SOME OF EUROPE'S MOST PRESTIGIOUS KITCHENS. WE PRESENT ONE OF THE MOST PROMISING AND ESTEEMING CHEFS IN ITALIAN CUISINE.

Fabrizio Borraccino He was born into a family from Abruzzo, a background that connected him to the authentic flavors of his homeland from a young age.
This connection to his region's culinary roots became the heart of his career. After graduating from the Culinary Institute of Pescara, he decided to move to northern Italy to further his studies in Tuscany, where he honed his skills. Subsequently, his training took him to some of Europe's most important gastronomic capitals. In Paris, he trained alongside Pierre Gagnaire, one of the most influential personalities of French cuisine. In London, however, he refined his style under the guidance of Gordon Ramsay, learning to combine technique and creativity in a unique way. In 2009, Borraccino arrived at the Four Seasons Hotel des Bergues of Geneva, where he holds the role of Sous Chef for the Il Lago restaurant. It was here that he began to gain recognition for his ability to combine Italian culinary tradition with the elegance and sophistication of international cuisine. His cuisine became a benchmark for those seeking dishes that exalted flavors without sacrificing innovation. In 2018, his dedication and talent were rewarded with the first Michelin star, obtained as Executive Chef in a Relais & Châteaux in Chianti. Here, Borraccino demonstrates his ability to transform simple ingredients into dishes that tell stories and emotions. The Michelin star consolidates his name on the international gastronomic scene and inspires him to continue his journey of growth and experimentation.

Today, at the helm of Zelo, the restaurant that represents the pinnacle of his career, Borraccino continues to blend tradition with innovation. His culinary offerings are a tribute to the roots of Italian cuisine, yet simultaneously a journey into the contemporary. Each dish is the result of a careful selection of fresh, seasonal, and high-quality ingredients, which Borraccino personally selects, favoring local producers who share his values. His cuisine is not only a pleasure for the palate, but a sensorial experience that engages every sense, from sight to smell, to taste. Among the dishes that have cemented Borraccino's fame are risotto alla Milanese with saffron pistils from’Aquila DOP, tagliolini with tomato sauce“Francesco Farm”" and the Milanese veal cutlet "“Damini”, true signatures of his cuisine. Each of these dishes expresses a deep connection to tradition, but also a contemporary evolution that enhances the flavor and beauty of the ingredients. His cuisine is not only technical, but also emotional, a meeting of past and future, which is reflected in every dish.

But Borraccino's cuisine isn't just a celebration of meat. In a world increasingly focused on health and wellness, the chef has dedicated a significant portion of his work to creating plant-based dishes. His vegetarian offerings are a celebration of nature and seasonality, featuring fresh vegetables and ingredients that showcase the beauty of the land. Dishes that respect tradition but find new, creative interpretations. Another key aspect of his menu is seafood, one of his great passions. The carpaccio of red prawns from Mazara, Selected oysters, grilled salmon with celeriac, and roasted sea bass with baby squid are just a few examples that showcase his ability to handle fish with the same mastery he brings to every other ingredient. Borraccino is a firm believer in the philosophy that innovation never means destroying tradition, but rather reinterpreting it. His cuisine is a constant dialogue with the past, an attempt to understand Italy's culinary roots and adapt them to a contemporary context, without ever betraying them. In this process, the chef effortlessly blends technique and creativity, turning each dish into a true work of art. Indeed, his cuisine is not simply a matter of taste, but of emotion, a language that speaks to those who listen attentively.

Respect for raw materials and a focus on sustainability are fundamental principles in Borraccino's work. Choosing fresh, high-quality, and, whenever possible, locally sourced ingredients is just one expression of his commitment to the environment. The chef is also careful to minimize waste, seeking eco-friendly solutions such as using biodegradable containers and recycling practices. Sustainability, in fact, is another theme that runs through his culinary philosophy, which is not limited to reducing environmental impact but also extends to caring for the well-being of his guests, offering balanced, healthy, and nutritious dishes. Zelo restaurant, which Borraccino passionately leads, is the ideal place to fully experience his gastronomic philosophy. Each dish tells a story of tradition, creativity, and innovation, crafted with the highest-quality ingredients and served in an elegant and sophisticated setting. Zelo is, in fact, a sensory experience that goes beyond a simple meal. Every detail, from the choice of ingredients to the presentation of the dishes, is designed to offer a complete experience, capable of surprising and satisfying even the most discerning palates. Ultimately, Fabrizio Borraccino's cuisine is an invitation to embark on a gastronomic journey that celebrates the harmony between tradition and innovation. Each dish is a symphony of flavors, colors, and aromas that tell a story of passion, dedication, and creativity. His commitment to sustainability, quality, and the well-being of his guests makes his cuisine a unique experience, one that excites and captivates those fortunate enough to experience it.

His cuisine is, in fact, a perfect balance between technique, passion and respect for nature, which is reflected in every single dish.