Gabriele Ravasio grew up in Italy. His first professional experiences began at the age of 14 in Emilia Romagna region, located in northern Italy, and emblematic for its culinary terroir. After graduating from the hotel school, he perfected his knowledge of Italian cuisine with Sicilian and Neapolitans chefs.
In 2010, the young man, in search of new horizons, left for London. A few years later, he became Chef de Partie at Nobu Berkeley Square, the second London address of the renowned Japanese Chef Nobu Matsuhisa, already a one-Michelin starred restaurant. There he met a Chef whom he admired for his talent and human qualities and discovered with him a cuisine with Japanese and Peruvian flavours, combining freshness and precision.
After a few months of travelling in South America, Gabriele, who dreamed of working in France, seized the opportunity to join the teams of the gastronomic restaurant Gordon Ramsay au Trianon in Versailles as a Chef de Partie. He evolved year after year, with a lot of humility along Chef Frédéric Larquemin, the head chef, who instilled in him his vision of French cuisine. In 2022, at the age of 33, Gabriele Ravasio was appointed head chef of the Versailles' gastronomic restaurant.
It was only natural that Frédéric Larquemin, the hotel's Executive Chef, appointed Gabriele Ravasio to run the starred restaurant, a restaurant where he was then sous-chef.
In each of his creations, Chef Gabriele Ravasio multiplies textures and flavors, and proposes dishes with a Japanese aestheticism and technicality. In his cooking, he also honors the tradition and roundness of French gastronomy, inherited from his past experiences. But above all, because for him, cooking is synonymous with conviviality, he strives to make people experience, through his creations, real moments of sharing.
"My travels and professional experiences have allowed me to open up to different
cultures and ingredients that influence my cooking today."