Fabrizio Facchini, with his wife Samira, has been the a Chef and Owner of the small Boutique Hotel And Restaurant “Antico Borgo in Arcevia, Le Marche Region” in Italy since 2009. He has been recognized and published in the Michelin Italy Guide since 2012 and other prestigious guides, magazines, press and food blogs around over the world. He was awarded by the Italian American Chamber in May for his work bringing an Authentic Italian Cuisine to the USA. Fabrizio is also an Executive Chef at Taverna Novo and Business Owner in the USA.Fabrizio is part of the Slow Food Chef Alliance in Italy and the USA. He is the Slow Food Chef Alliance Ambassador for Italian Chefs and the President of Chefs Alliance Slow Food New York State. He was invited in May 2018 to cook a dinner at the prestigious James Beard House and has participated in Denver at Slow Food Nations Festival where he cooked at the Zero Waste Family Meal with Massimo Bottura and other famous chefs. Fabrizio is also involved in other foundations and nonprofit organizations such as Food For Soul, Nature Kids in Costa Rica, Sons of Italy and others. He just appeared in an Episode of Guy’s Grocery Games and participated to the Food Network NYCWFF.
Michele Casadei Massari
Born in Riccione and raised in Bologna, Michele is an eclectic Italian Executive Chef & Entrepreneur. Operating in New York City since 2008, founder of 4 Piccolo Cafe and the newborn "Lucciola" Executive Chef of the BiograFilm Food Academy based in Bologna , Advisor & Partner of Iwonder Pictures, distribution and film production venture, based in Bologna as well. Occasional radio speaker on different national and international broadcasters, conceptual photographer, Tshirt designer and executive producer of music and books. Always unstoppable in expressing himself, his creativity and form of art in many fields and manifesting himself with his volcanic being and genuinely promoting Italian creative talent. Michele thanks to his background of studies of Pharmacy, Medicine and Genetics in Bologna University is an Executive Chef with an evocative vision that combines his inextinguishable studies, exploration, research, passion for genetics, physics and technology with creativity and love for tradition, colors and textures and the unavoidable coup for innovation, and excellence.
Matthew Accarrino is the nationally recognized executive chef of SPQR in San Francisco. Born in the Midwest and raised on the East Coast, he moved west to California in 2007. He had originally hoped to become a professional cyclist until a leg injury turned his passion for cooking into a career. Today, he is doing both. Matthew’s unique culinary style draws inspiration from his Italian heritage, personal experience, and classical training with some of America’s best chefs. In the kitchen Matthew, takes full advantage of the bounty of opportunities California ingredients present. This includes a strong belief in direct sourcing, producing, and at times playing a role in the creation of his ingredients. The result is an intensely personal cuisine that is both technically polished and soulful; and which has garnered praise from publications such as Food & Wine, Bon Appetit, Saveur, Wall Street Journal, New York Times, San Francisco Chronicle, 7x7 and SF Magazine. Under his direction, the restaurant has been awarded a Michelin star for five consecutive years Matthew was named a Star Chefs “2010 Rising Star” for his “innovative vision, finesse, and deeply satisfying cuisine,” and in 2011 he took top honors at San Francisco’s Cochon 555 competition. He has been nominated five consecutive times for the prestigious James Beard Foundation Award for “Best Chef: West.” Food & Wine Magazine named him “People’s Best Chef California” in 2013, and editorially selected him for the prestigious “Best New Chef” award in 2014. Matthew co-authored and released his first book, published by Ten Speed Press – SPQR: Modern Italian Food and Wine – in October 2012. In addition to successfully racing at the local and national level, Matthew is also the team chef for an elite cycling team in the Bay Area and a professional team based in Greenville, S.C.
Aaron Meneghelli oversees the entire culinary program for Carneros Resort and Spa. Meneghelli’s focus is managing the seasonally changing menus to complement the region of Carneros Resort and Spa’s location for all of the restaurants, including the private Hilltop Dining Room; the sophisticated wine country restaurant FARM; local favorite The Boon Fly Café; the upscale prepared foods space, MARKET; the culinary garden program; and all catering and room service for the resort. Meneghelli returned to Carneros Resort and Spa with more than a decade of top-tier culinary experience in both hotels and standalone restaurants. “I am excited to be a part of Carneros Resort and Spa again. The ability to do what I love in my home town is something I do not take for granted. The food in the Bay Area is among the best food in the world. Our local purveyors along with our gardens allow us to be a part of the growth of Northern California’s cuisine, I am excited to see the growth within our culinary community.”
As a native of Napa Valley, Meneghelli brings an authentic, local perspective to his work. Meneghelli got his start in Napa at French restaurant Angéle, where he helped the restaurant earn a Michelin Bib Gourmand. Meneghelli has history with Carneros Resort and Spa as he was previously the Executive Sous Chef prior to his Executive Chef position at Calistoga Ranch. Meneghelli is a graduate of the California Culinary Academy and has spent time learning from and cooking with elite chefs from both France and Italy including sharpening his skills in Paris at Chef Michel Rostang’s restaurant. In his free time, you can find Aaron at the local Farmer’s Market and enjoying the outdoors with his wife Shannon his daughter Madison who enjoys tea parties and superhero missions with her dad.
A native of France, Benoit Cornet found culinary inspiration in his mother’s kitchen. Here, he cultivated his passion for cooking. Cornet delved into the industry in 2003 in La Rochelle, France where he studied the hotel and restaurant industry. His first role in the kitchen was as a commis chef at the one Michelin starred Hôtel du Haut-Allier. He honed his skills further at the two Michelin starred Restaurant Hélène Darroze in Paris. It was in 2007 he was offered a position in Las Vegas at the soon to be three Michelin starred Restaurant Joël Robuchon. Cornet continued his success with various positions in top kitchens in Vegas when he caught the attention of Southern Glazer’s Wine and Spirits.
In 2010 Cornet was named Executive Chef at Southern Glazer’s Wine and Spirits of Nevada. In his current role, Cornet conceptualizes and executes menus for intimate gastronomic affairs and large scale launch parties alike.
When he is not in the kitchen, Cornet enjoys spending time with his wife and two sons and woodworking in his garage.
As Executive Chef of New York City’s elite Core club, Davide Venturini infuses his modern Italian cuisine with a rustic twist he attributes to growing up on the Italian countryside.
Venturini began his culinary career at London’s Michelin-starred Assaggi in 2008, serving as the Commis Chef before being promoted to Demi Chef de Partie. With Michelin-starred experience under his belt, Venturini went on to managing several gastro-pubs at the London-based restaurant group Mitchell and Butlers, overseeing many different teams and ensuring excellent customer service. In 2011, Venturini joined MARC private members’ club Morton’s in London as a Chef de Partie and was later promoted to Sous Chef before serving as MARC Chairman Marlon Abela’s personal chef. Three years later, Venturini crossed the pond to soon lead MARC restaurants’ A Voce Madison kitchen as Executive Chef.
Following A Voce, Venturini’s next step ventured out of Marc restaurant group and headed the siren call to a Michelin-starred kitchen as Executive Sous Chef at Charlie Palmer’s flagship Aureole.
In 2017, Chef Venturini came on board as Executive Chef to the elite Core club in midtown Manhattan. Venturini is excited to be leading a kitchen again, and looks forward to sharing his Italian specialties with the Core: guest.