Executive Chef at Four Points by Sheraton Bolzano
Since he was a child Giorgio Schifferegger dreamed to become a chef or a pilot.
After a year at the aviation school with disastrous results, he decided to join the hotel school in Castelfranco Veneto.
This choice has proved the right one.
During the 5 school years, Giorgio worked on weekends and during holiday periods, putting into practice the knowledge with enthusiasm and passion for the cuisine.
The most important stages are represented by Le Padovanelle of Padua with Chef Venanzio Visentin and Monaco & Grand Canal with the chefs Graziano Prest (Michelin starred chef in Belluno) and Giuseppe Rossi (former chef at Harry's Bar in Venice).
Here Giorgio's gastronomic philosophy was born.
When he was 20, Giorgio moved to Paris for experiencing new adventures.
In the end he stayed there for 6 years, first working in an Italian gourmet "Paolo Petrini Restaurant" and then for major companies such as Hotel Lutetia and Michelin-starred Chefs: Guy Savoy and Jean Christophe Lebascle.
In Paris he fell in love with the cuisine even more than he did already.
Without that time, rigor, creativity and respect for raw materials, perhaps he would never have become so important.
In France Giorgio became the Second Chef Guy Savoy in the group, the goal that every Italian chef in Paris dreams to reach.
The experience in the city of love remained in the heart of the young chef: the second name of his daughter is the ancient Celtic name of the French capital: "Lutece".
After he came to Italy, Giorgio wanted to work on a ship but the meeting with the Executive Chef Ivan Catenacci, his most important teacher, changed his mind.
In fact he received the proposal to become chef of "Ca dei Frati", the gourmet restaurant of the Hotel San Clemente Palace.
Immediately he accepted this challenge that in three years enabled him to achieve great successes and to learn many things in the world of hotels, also thanks to the valuable lessons of Catenacci.
After Venice, Giorgio moved to Verona, where her daughter Amy was born.
Here he became Executive Chef in two hotels of the same properties at the same time: the Crowne Plaza and the Byblos Art Hotel "Villa Amistà".
Now we are lucky to have George Schifferegger as Executive Chef at the Four Points by Sheraton Bolzano, where every day offers our guests tasty dishes and creations.
Watch the video on left to discover the unique recipe of the Octopus Goulash prepared by Chef Giorgio.
Imagine enjoying a delicious mix of fragrances and flavors in a single dish... Come and try it at Valier restaurant!