Sep 3, 2026 · 23 min · 10 segments
On this week’s episode, host Caryn Antonini is joined by Chef Giordano Gianforchetti, Head Chef of **YEZI Restaurant**, the acclaimed Pan-Asian restaurant at Art'Otel Roma Via Veneto. Throughout his…
Giordano GianforchettiGuest
Karen AntoniniHost
I'd love to hear a little bit about that and your culinary journey leading up to where you are today.
So, my name is Giordano Gianforchetti, and my culinary journey begins in Italy, where the food is not only part of the daily life, but a part of our identity.
Growing up, I was always surrounded by strong culinary traditions, seasonal ingredients, and the idea that food brings people together.
Over the years, my career has taken me through different kitchen and hospitality environments, allowing me to discover new techniques, culture, and flavors.
My patch has been shaped by curiosity, discipline, and the desire to keep learning.
And today, at the Yezzi restaurant and bar, I bring together my Italian roots, my international experience, and my passion for the Asian cuisine.
Yeah, I studied at the Hospitality School where I got an important foundation in technique, discipline and the kitchen organization.
After that, I specialized with the advanced master in professional culinary art, where I had the opportunity to meet the most important Italian mission in Star Chef and learn from them.
For me, the most valuable innovation comes from working alongside experienced chefs, facing the pressure of service and learning to adapt, lead and grow.
I'd love to hear a little bit about that and your culinary journey leading up to where you are today.
So, my name is Giordano Gianforchetti, and my culinary journey begins in Italy, where the food is not only part of the daily life, but a part of our identity.
Growing up, I was always surrounded by strong culinary traditions, seasonal ingredients, and the idea that food brings people together.
Over the years, my career has taken me through different kitchen and hospitality environments, allowing me to discover new techniques, culture, and flavors.
My patch has been shaped by curiosity, discipline, and the desire to keep learning.
And today, at the Yezzi restaurant and bar, I bring together my Italian roots, my international experience, and my passion for the Asian cuisine.
Yeah, I studied at the Hospitality School where I got an important foundation in technique, discipline and the kitchen organization.
After that, I specialized with the advanced master in professional culinary art, where I had the opportunity to meet the most important Italian mission in Star Chef and learn from them.
For me, the most valuable innovation comes from working alongside experienced chefs, facing the pressure of service and learning to adapt, lead and grow.
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3 of 7
Authenticity Begins With Humility
Respecting tradition comes before creative interpretation begins
The Calm Chef Leads Best
Kitchen leadership depends on calm under pressure
Garum Meets Asian Cuisine
One Roman ingredient transforms an Asian recipe
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