14. May 2018

Chef Giulio Terrinoni

Chef Giulio Terrinoni was born in Fiuggi, Italy in 1975. He attended the Hotel Management School and began his career in many hotels nearby Fiuggi. His first important experience was in the Grand Hotel Palazzo della Fonte in Fiuggi. He moved to Rome and worked at the Sheraton Hotel. He came back to Fiuggi where he gained his most important experiences working with chef Antonio Ciminelli at La Torre restaurant and with chef Fabio Tacchella. He moved back to Rome where he worked as Second chef in the ES hotel and one year after at the Panda Restaurant as Executive chef. The Acquolina Hostaria in Roma project was born. The restaurant was crowned with a Michelin star in 2009. In 2010 chef Terrinori became a member of the JRE Association (Jeunes Restaurateurs d’Europe). He published his first autobiography L’importanza del Riccio in 2013. He attended numerous TV shows in Italy. He is working as a lecturer at many prestigious cooking schools including Gambero Rosso. He has also worked as a restaurant consultant in Italy and abroad.
He opened his restaurant Per Me Giulio Terrinoni in November 2015 and gained a Michelin star just 11 months later.