Rome, May 1, 2024 – Hotel Eden Rome, part of Dorchester Collection, is pleased to announce its newly appointed executive chef, Salvatore Bianco, as of today. Bianco will oversee the entirety of the hotel’s culinary offerings, including La Terrazza, Il Giardino Ristorante, La Libreria, the event spaces and in-room dining.
Born in Torre del Greco (Campania), Bianco has always been passionate for art, and today he defines cooking as “the only art form that can make all the senses interact at the same time.” His cooking philosophy is rooted in the interplay of contrast, the reverence for local terroir, and a deep appreciation for culture, memories, and flavors that are inherent to a specific place.
With an extensive background in the gastronomic world, Bianco previously trained under the guidance of culinary legend Gualtiero Marchesi. Their paths first crossed at the renowned Relais L’Albereta in Franciacorta, followed by five years spent at Osteria dell’Orso in Rome, where Bianco worked as Marchesi’s sous-chef. Following his tenure in Rome, Bianco returned to Naples where he oversaw the culinary direction of the Romeo Hotel, notably achieving and maintaining a Michelin star for the restaurant “Il Comandante” since 2012.
At Hotel Eden, Bianco will develop a new menu for La Terrazza, the hotel’s fine dining restaurant, and Italian restaurant Il Giardino Ristorante; both located on the top floor of the hotel, overlooking Rome. Menus will feature classic local recipes with a modern Mediterranean influence.
“I am truly honoured to join the team at Hotel Eden and be part of a hotel with such a rich history. I look forward to bringing my expertise and knowledge in modern Italian cuisine to the hotel’s culinary offering, and I extend my gratitude to general manager, Mirko Cattini for entrusting me with this incredible opportunity,” comments Salvatore Bianco.
Mirko Cattini, general manager at Hotel Eden says: “We are delighted to welcome executive chef Salvatore Bianco to our team. His collaborative spirit and experience make him the ideal candidate to lead Hotel Eden’s culinary brigade to new heights, signaling an exciting new chapter in our gastronomic journey. We are confident that his innovative and sustainable approach, centered on elevating local ingredients and refining culinary techniques, will exceed the expectations of our guests.”
