Bangkok--2 Mar--InterContinental Bangkok and Holiday Inn Bangkok
Chef Amedeo Ferri grew up amid the picturesque hills of Umbria, a region of Italy known for its many vineyards and fine black truffles. Indeed food and wine are as much a part of Umbria’s charm as its scenery and history.
His passion for cooking began when he was a boy. He spent a lot of time with his grandmother in the kitchen, sometimes helping when he could. “My grandmother loved to spend her time in the kitchen,” says Amedeo. “She also had the best recipes in the world, and,” he adds with a sparkle in his eye, “she was eager to share her secret cooking tips with me.”
However, there’s no secret when it comes to Chef Amedeo’s success. Since those early days in Grandma’s kitchen, he has trained extensively and worked very hard to become an outstanding culinary artist. During his 18-year career, he has also gained considerable international experience: apart from in Europe, he’s honed his skills in Australia, the Middle East and now Asia.
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Work history:
Head Chef at Plaj restaurant, Dubai and at Ossigeno restaurant, Dubai
Chef de Cuisine at Mi Vida restaurant, Dubai
Sous Chef at Ossigeno and La Florance restaurants, Dubai
Chef de Partie at Dolada restaurant, London
Education/Training
Organic and molecular cooking at El Bulli restaurant
Gourmet courses at La Pergola restaurant
Eno gastronomic tours, Crown Plaza Rome
Level 3 H.A.C.C.P
Level 3 Supervising Food Safety in Catering (QCF)
Basic food hygiene