Bano Fabio 350x350 - Bano, Fabio

Fabio Bano

Biography

Chef Fabio received his training at the prestigious IPSSAR Culinary Institute in San Pellegrino Terme, Italy. He began his professional career at the age of 16 by working with Italy’s elite chefs, Pietro Leeman at Joia in Milan, the only 2 Michelin Star rated Italian vegetarian restaurant, and Antonion Ghilardi, the former chef of Gualtiero Marchesi and current chef at Picci, a two Michelin Star Restaurant which specializes in superior quality produce and meats.

Fabio spent his formative years learning from the chefs of esteemed hotels throughout Italy and Europe such as the Hotel Gallia... READ MORE

Chef Fabio received his training at the prestigious IPSSAR Culinary Institute in San Pellegrino Terme, Italy. He began his professional career at the age of 16 by working with Italy’s elite chefs, Pietro Leeman at Joia in Milan, the only 2 Michelin Star rated Italian vegetarian restaurant, and Antonion Ghilardi, the former chef of Gualtiero Marchesi and current chef at Picci, a two Michelin Star Restaurant which specializes in superior quality produce and meats.

Fabio spent his formative years learning from the chefs of esteemed hotels throughout Italy and Europe such as the Hotel Gallia Gran Baita and Club Hotel Baja Sardinia. Fabio then moved to San Francisco, California, during the height of the fusion cuisine boom to work with Donnie Masterson. Chef Bano was part of the opening team of Azie, a French-Asian fusion restaurant, where he implemented his French Cooking techniques and expertise into the menu. During his time in San Francisco, Chef Fabio was tremendously influenced by and began to partake in the Farm to Table culture, all of which supplemented and provided a fresh new approach to his already impressive culinary background. Chef

Fabio returned to Bergamo, Italy to curate the dessert menu for the One Michelin Star Tuscan restaurant, Lio Pellegrini. After his tenure in Bergamo, he returned to the United States and worked directly under the culinary expertise of Danny Silverman and Danny Meyer at Union Square Café in New York, NY. Chef Fabio’s culinary career continued to grow as he worked in the kitchens of SoHo House, Falai, and San Domenico (SD26) with Tony May. He then went on to run the kitchen of Giorgio Armani’s flagship restaurant, Armani Ristorante 5th Avenue. Chef Fabio worked closely with Mr. Armani and participated in many prestigious global events and collaborated with the four Giorgio Armani Restaurants around the world in an event called “A World Journey: Four Chefs from Four Corners”. His cuisine has been praised in many publications such as Vogue Italy, La Repubblica, and Arbiter. Chef Fabio is currently part of the opening team at Spring Place in New York, NY where he serves as the Executive Chef and has curated the Club’s Farm to Table inspired culinary program.

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