Hilton São Paulo Morumbi Appoints New Executive Chef

 

Almasalla Travel Portal News – By Ashraf El gedawy – SAO PAULO – Hilton São Paulo Morumbi announces the return of Fabio Boschero, this time, as executive chef. Boschero, who started his career with Hilton Worldwide as executive sous chef at Hilton São Paulo Morumbi in 2006, will lead the new menu design for all culinary options at Hilton São Paulo Morumbi: Canvas Bar & Restaurant, Sol & Sombra Restaurant, Caffe Cino and in-room dining.

 

 

With more than 15 years of experience, Boschero most recently served as executive chef at Hilton Curaçao since 2010, where he developed a close relationship with local producers and introduced the concept of organic dining at the resort. During his time in Curaçao, Boschero built a fresh vegetable and organic herb garden, used exclusively in dishes served at the resort.

 

 

Boschero continues his passion for organic dining with plans to introduce an organic food concept and options for guests with dietary restrictions, including gluten intolerance and vegans, among others. In addition, Boschero will debut a menu created especially for children.

 

 

"Incorporating organic items on the menu not only optimizes resources, but also supports the local rural communities. And, this concept allows us to offer healthier options for guests; we want to offer a healthy homemade meal with a chef’s touch," said Boschero. An award-winning chef, Boschero boasts a number of recognitions and special engagements throughout his career. An Italian cuisine expert, Boschero was recognized as Certified Master Chef in Italian Cooking by Barilla Academy. He was privileged to work as a personal chef for former U.S. President George W. Bush during a diplomatic event in Brazil in 2008. Brazil’s Guia 4 Rodas has acknowledged his work in several categories including Best Business Restaurant in Latin America.

 

 

Boschero holds a Master’s Degree in Hospitality Management from the Hotelschool The Hague, in the Netherlands, and a Master’s Degree from the Institute of Culinary Arts in Italy.