Özyeğin University, Çekmeköy Campus Nişantepe District, Orman Street, 34794 Çekmeköy - İSTANBUL
Phone : +90 (216) 564 90 00
Fax : +90 (216) 564 99 99
E-mail: info@ozyegin.edu.tr
11.03.2015
Seminar Series of the School of Applied Sciences
Dear Students of the School of Applied Sciences,
You are kindly informed to welcome Executive Chef of the Grand Hyatt Istanbul, Mr. Fabio Brambilla as the guest speaker of the seminar series.
The medium of instruction will be in English. Please comply with the expected “Dress Code.”
Date : Wednesday, 11 March 2015
Time : 13:40-15:30
Place : AB-1 / Reşat Aytaç Auditorium.png "fabio-bramilla-1-(3).png")
With over 30 years of experience in the culinary, restaurant and hospitality industry, Fabio Brambilla continues to bring his talent and passion to the culinary world. He has had a true love of food and cooking his entire life.
Born nearby Milan in October 1965. His culinary training began at an early age when he started baking bread in a small town bakery. He worked in kitchens throughout high school and college, eventually taking seasonal jobs at restaurants in Switzerland. After graduating from the acclaimed Culinary Institute of Amerigo Vespucci in Milan, Fabio took an offer at an Italian restaurant in the United States and remained there for couple of years beyond his graduation at multiple positions, refining his skills along the way.
Fabios professional culinary travels have taken him to New York, Chicago, Dubai, Moscow, Warsaw, Sao Paolo, Chennai, Tokyo, Santiago - Chile, Buenos Aires, Mendoza and beyond. Chef Fabio is recently the Executive Chef at the Grand Hyatt Istanbul. Previously, he was the Executive Chef at the Palacio Duhau - Park Hyatt Buenos Aires. Other prior experiences include; Executive Chef at Four Seasons Hotel at the Bosphorus, Executive Chef at the Grand Hyatt Santiago, Executive Chef at the Park Hyatt Milan which was named One of the world's Best New Restaurants 2005 by Esquire Magazine and has worked in many other international hotel chains all around the world. He has done countless cooking demonstrations at prestigious restaurants throughout Italy as well as writing "Party Food" and participating on writing several books such as "Olio in Cucina" and "I Formaggi Italiani".
Chef Fabio brings with him many years of experience as a highly accomplished culinary professional with passion and creativity. He continues to take pride in sourcing out only the freshest ingredients, turning them into gourmet creations and teaching them to others.
Fabio looks forward to opening a facility in the near future, continuing his dedication to quality and wholesomeness, and to pursuing the passion of teaching method and preparation to anyone with a passion for great food.
Born nearby Milan in October 1965. His culinary training began at an early age when he started baking bread in a small town bakery. He worked in kitchens throughout high school and college, eventually taking seasonal jobs at restaurants in Switzerland. After graduating from the acclaimed Culinary Institute of Amerigo Vespucci in Milan, Fabio took an offer at an Italian restaurant in the United States and remained there for couple of years beyond his graduation at multiple positions, refining his skills along the way.
Fabios professional culinary travels have taken him to New York, Chicago, Dubai, Moscow, Warsaw, Sao Paolo, Chennai, Tokyo, Santiago - Chile, Buenos Aires, Mendoza and beyond. Chef Fabio is recently the Executive Chef at the Grand Hyatt Istanbul. Previously, he was the Executive Chef at the Palacio Duhau - Park Hyatt Buenos Aires. Other prior experiences include; Executive Chef at Four Seasons Hotel at the Bosphorus, Executive Chef at the Grand Hyatt Santiago, Executive Chef at the Park Hyatt Milan which was named One of the world's Best New Restaurants 2005 by Esquire Magazine and has worked in many other international hotel chains all around the world. He has done countless cooking demonstrations at prestigious restaurants throughout Italy as well as writing "Party Food" and participating on writing several books such as "Olio in Cucina" and "I Formaggi Italiani".
Chef Fabio brings with him many years of experience as a highly accomplished culinary professional with passion and creativity. He continues to take pride in sourcing out only the freshest ingredients, turning them into gourmet creations and teaching them to others.
Fabio looks forward to opening a facility in the near future, continuing his dedication to quality and wholesomeness, and to pursuing the passion of teaching method and preparation to anyone with a passion for great food.