Executive Chef

Fabrizio Bazzani was born in Italy in Isola della Scala, south of the city of Verona. He grew up between the areas of Bovolone and Bardolino where he would spend the summers savoring the flavors of the region and acquiring those early experiences that would prove to be essential to Fabrizio’s culinary career. The kitchen was the room of the house where he spent most of his time, watching his Mamma Mara and Grandma Afra making handcrafted meals each day.

Fabrizio went on to study business and language at Istituto don Alberto Mantovani, but the culinary world remained his passion. After studying economics at Universita’ di Verona, he found a way to make a living with his love for food. He made a former hobby into his future career.

After working in several restaurants in Florence, Fabrizio moved to Southern California. He worked at restaurants in Irvine and Newport Beach such as Prego and Tuttomare, apprenticing with chefs Alberto Morello, Marcello Apollonio, and Enrique Perez. They gave him guidance and helped him develop his culinary style.

It was during his time in Southern California that Fabrizio met David Zecchini.  In 1998, David invited Fabrizio and his family to travel to Saratoga Springs.  After a short visit, Fabrizio agreed to join Zecchini’s team at Chianti il Ristorante where he has further refined his skills in Northern Italian cuisine.