CIBRÈO DIGITAL HUB
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Our Team
Giulio Picchi
Position
Cibrèo Group COO
Giulio took his first steps into the restaurant world in 2004. At a very young age, he follows in his father Fabio's footsteps in an attempt to learn all those secrets that will lead him, many years later, to manage all the restaurants of the Cibrèo Group. Giulio lives his experience as a restaurateur with the same...
Oscar Severini
Position
Cibrèo Group Restaurants Executive Chef
Oscar's experiences in various parts of the world influenced many aspects of his professional side. The solid starting point on the cuisine of the territory slowly faded away to make room for what can be defined as new visions of 'cuisine' and 'dishes' where there were no borders. Today, with the solid...
Gabriele Avanzi
Position
Cibrèo Restaurant & Cocktail Bar Resident Chef
Born in 1986, introduced to the culinary art by his grandmother who made him cook on Sundays, at only four years old he was already in the kitchen making a more than perfect custard. Growing up with the myth of the chef figure, the choice of studies is therefore more than natural...
Vasileios Altalikis
Position
Teatro del Sale Circo-lo Resident Chef
The passion for cooking started as a child for Vasileios, enjoying himself while the family cooked every possible dish. As a child, he had tables at home always set and full of food, so much so that Christmas lunches could last up to 8/10 hours. In the family, gastronomic culture was paramount...
Maurizio Corsini
Position
Sant'Ambrogio Restaurant & Trattoria Sous Chef
As part of the class of 1985, from Pietrasanta, he enrolled in the Hotel School because he was told that by being a cook he could travel the world. He attends the State Professional Institute Services for Food, Wine and Hospitality in Marina di Massa, working simultaneously for five years in restaurants...
Masaru Kawai
Position
Ciblèo Resident Chef
Masaru began working in the kitchen at a young age, driven by a passion since childhood, and started his career in the restaurant industry at just 16. Born in 1997 in central Japan, he comes from a family with a rich culinary tradition; his grandparents and father ran a Japanese restaurant, and it was his grandparents...
Samir Shakkour
Position
Cibrèo Caffè Sant’Ambrogio Resident Chef
The youngest of the chefs, Samir comes from Syria where he studies Computer Engineering at Damascus University. Arriving in Italy, he won two scholarships and enrolled in the Faculty of Mathematics to continue his studies but started working in the kitchen to support himself...
CIBRÈO DIGITAL HUB
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Expert Partners
Giulio Picchi
Position
Cibrèo Group COO
Giulio took his first steps into the restaurant world in 2004. At a very young age, he follows in his father Fabio's footsteps in an attempt to learn all those secrets that will lead him, many years later, to manage all the restaurants of the Cibrèo Group. Giulio lives his experience as a restaurateur with the same...
Oscar Severini
Position
Cibrèo Group Restaurants Executive Chef
Oscar's experiences in various parts of the world influenced many aspects of his professional side. The solid starting point on the cuisine of the territory slowly faded away to make room for what can be defined as new visions of 'cuisine' and 'dishes' where there were no borders. Today, with the solid...
Gabriele Avanzi
Position
Cibrèo Restaurant & Cocktail Bar Resident Chef
Born in 1986, introduced to the culinary art by his grandmother who made him cook on Sundays, at only four years old he was already in the kitchen making a more than perfect custard. Growing up with the myth of the chef figure, the choice of studies is therefore more than natural...
Vasileios Altalikis
Position
Teatro del Sale Circo-lo Resident Chef
The passion for cooking started as a child for Vasileios, enjoying himself while the family cooked every possible dish. As a child, he had tables at home always set and full of food, so much so that Christmas lunches could last up to 8/10 hours. In the family, gastronomic culture was paramount...
Maurizio Corsini
Position
Sant'Ambrogio Restaurant & Trattoria Sous Chef
As part of the class of 1985, from Pietrasanta, he enrolled in the Hotel School because he was told that by being a cook he could travel the world. He attends the State Professional Institute Services for Food, Wine and Hospitality in Marina di Massa, working simultaneously for five years in restaurants...
Masaru Kawai
Position
Ciblèo Resident Chef
Masaru began working in the kitchen at a young age, driven by a passion since childhood, and started his career in the restaurant industry at just 16. Born in 1997 in central Japan, he comes from a family with a rich culinary tradition; his grandparents and father ran a Japanese restaurant, and it was his grandparents...
Samir Shakkour
Position
Cibrèo Caffè Sant’Ambrogio Resident Chef
The youngest of the chefs, Samir comes from Syria where he studies Computer Engineering at Damascus University. Arriving in Italy, he won two scholarships and enrolled in the Faculty of Mathematics to continue his studies but started working in the kitchen to support himself...