Since childhood, Chef Severini has cherished the bounty of the seasons and the rich culinary culture of Italy. After graduating from high school, Chef Severini began his culinary career and moved to England at the young age of 20. He traveled throughout Europe, North Africa, and the Middle East, learning diverse food styles and techniques. He eventually returned to Italy to further hone his passion for cooking. Incorporating more in-depth knowledge and unique ideas. At world-class-five-star hotels in Venice and Rome, he has worked on innovative cuisine that emphasizes sustainability, including Italian cuisine that blends tradition and modernity, while taking advantage of local ingredients to develop menus. Through these experiences, Chef Severini's cuisine has reached a further level of evolution.
"I am thrilled to take on the role of Chef de Cuisine in Okinawa, my first venture into this new Asian region. I am excited about the new possibilities that await through the rich natural environment, local ingredients, and Japanese culinary culture unique to Okinawa. Utilizing the experience and knowledge I have gained thus far, I aim to deliver a special dining experience with unique menus that incorporate the charm of Okinawa."
- Comment from the Chef de Cuisine -
