Profile image, Vincenzo De Giorgio
Vincenzo De Giorgio
Cuisine
italian

About me

Class of 1965, Vincenzo De Giorgio was born a tarantino, in a family where the kitchen was synonymous with passion and conviviality. As a little boy he was huddled between his uncle’s bakery and his own vegetable garden. After obtaining the hotel diploma, he extended his training experience to several dining activities, from the trattoria to the five-star hotel, and took part in numerous cooking competitions, ranking in excellent positions. In 2000 he opened the catering service “The Great Events” and began to work in its own hotel: a Best Western facility in Prato in 2002 and the Resort San Giorgio in 2009. In the lasted few years he work in Hotel Terminal and the adjacent Villa la Meridiana in Italy.
Moves continue for him, as does the constant desire to improve himself and his style in the kitchen, and today De Giorgio is in London, where he directs and organises the catering business. In doing so, the original chef of Taranto chooses as a strong Mediterranean cuisine, made of quality products, passion and talent cultivated by the many experiences that over the years have put him to the test.

April 2018
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