The company flagship, Four Seasons Hotel Toronto, welcomes Giannicola Colucci as its new Executive Chef, overseeing the Hotel’s entire food and beverage program, including banquet operations. Known for his creative culinary storytelling and a passion for local produce, Colucci brings over two decades of gathered global experience to his role.
Colucci has developed his culinary skills over many years of working in various upscale restaurants and luxury hotels around the world. No matter where Colucci has found himself in his career, he remains true to the “farm to table” values instilled in him since childhood. “What is most important to me in every dish I create is that my guests are able to taste each ingredient and savour its unique flavour and scent,” says Colucci. “I want them to truly appreciate where each ingredient comes from.”
Calucci was introduced to North America’s taste for Italian cuisine fairly early on in his career while working with beloved Italian Chef Lidia Bastianich at her flagship restaurant Felidia in New York. He made his return to the US for his most recent appointment as the Executive Chef of Four Seasons Hotel St. Louis. It was in this role that he led the culinary team at the hotel’s Italian restaurant Cielo and spearheaded banqueting operations.
In Colucci’s last appointment in St. Louis, he built a reputation in the kitchen by adding personal touches that reflected different regions of his Italian roots. However, it is not just his Italian heritage that continues to inspire his culinary ventures. Raised in Turin Piedmont, Italy, only 100 kilometres (62 miles) from France, he has also been heavily influenced by French cuisine. His expertise and background perfectly complement the classic flavours of French cuisine that the Hotel’s guests have become accustomed to at on-property restaurant Café Boulud Toronto.
