Before coming to the Academy in 2022, Fausto Ferraresi spent fifteen years in the United States, ending as a corporate chef for the Felice restaurants, part of the Santambreus group in New York, where he oversaw nine high-end Italian restaurants. He went from opening restaurants for movie stars (Ago Restaurant in New York) through working in catering for acclaimed photo shoots (Palma in New York) to the glamour of the Michelin star (Lido Lido, Cesenatico) to hotels and local trattorias.
Ferraresi’s first job was a head chef in a restaurant on Rimini’s hills (Porta del Sasso, Verucchio), creating a menu based on old grandmothers’ recipes borrowed from their stained notebooks. He then consulted for one of the first nationally acclaimed trattoria (Locanda Gambero Rosso, S.Pietro in Bagno) on the Appennino Tosco-Emiliano, awarded by Carlo Petrini, founder of the Slow Food movement, as one of the best ten in Italy.
In his early days Ferraresi foraged wild herbs and cooked seasonal ingredients coming from local farmers, a novel practice at the time. His style remains devoted to the principles of sustainable practices. As a native Italian, he is passionate about sharing our cuisine, cooking styles, and traditional methods. “I am ready,” he said, “to bring my years of international experience and culinary culture to inspire future generations.”