Fabio Sangiovanni has been appointed as Executive Chef at Six Senses Rome
Six Senses Rome is delighted to announce the appointment of Fabio Sangiovanni as Executive Chef, overseeing the hotel's entire culinary offering including BIVIUM and NOTOS Restaurants & Bars, Room Service, and Banqueting. Bringing a wealth of experience and a refined culinary vision, he will start on April 14, 2025.
Prior to joining Six Senses, Fabio served as Resident Chef at Hotel Palazzo Manfredi's Michelin- starred Aroma restaurant in Rome (Small Luxury Hotels) from 2019. Before that, he led the kitchen at Hotel Capri Tiberio Palace's Terrazza Tiberio restaurant on Capri Island (Leading Hotels).
Earlier in his career, Fabio honed his skills in his native Naples as Junior Sous Chef at Grand Hotel Parker's Michelin-starred George restaurant, where he was involved from its pre-opening. His experience also includes roles at Michelin-starred L'Olivo restaurant (Capri Palace Hotel & Spa) and Assaje restaurant (Aldrovandi Villa Borghese).
A certified Level II Sommelier, Fabio's culinary style is deeply inspired by the flavors of his homeland — Naples, the Amalfi Coast, and Campania. His cuisine celebrates the region's rich ingredients, such as Friarielli broccoli, Vesuvian Piennolo tomatoes, Cetara anchovies, Annurca apples, and Sorrento lemons.
Six Senses Rome is excited to welcome Fabio's distinct culinary artistry and passion for locally sourced, authentic flavors. His arrival marks a new chapter for the hotel's gastronomic experiences, promising guests a tantalizing journey through the tastes of Italy.