The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I talk with Executive Chef Fabrizio Schenardi from Four Seasons Resort Orlando at Walt Disney World. Schenardi shares how he became interested in becoming a chef, takes us through his journey over the years, and we dive into his insights on the food and beverage industry.

Chef Schenardi trained in Torino, Italy in the 1980’s and during that time it was hard and intense work. He had several mentors that have helped him along the way, including Franco Seletti and Raffaele Trovato, says Chef Schenardi.

Chef Schenardi shares with us his vast experience and takes us on a tour through the restaurants that have impacted his knowledge. We get an understanding of his role with Four Seasons Resorts over the years and Chef Schnardi’s connection to Ravello, an authentic Italian restaurant.

Chef gives us an inside look at one of his recipes, Hamachi Crudo that is on the menu at Ravello. Chef Schenardi talks about the taste profile, the color and presentation of the dish, and it’s playful mix of three distinguished cooking techniques. This Hamachi Crudo recipe brings all the goods, including an arugula - pistachio pesto!

Tune into the podcast to learn more about Chef Schenardi’s advice for young cooks, consumer insights, and his dining predictions on Chef AF “It’s All Food” or you can listen at iTunes Now!