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© Zafferano & Co. Inc

"LIFE IS TOO SHORT FOR FAKE BUTTER, CHEESE OR PEOPLE."

Master Chef 

Gianluca Deiana Abis 

Gianluca Deiana Abis

I was born in Sardinia Italy  and grew up spending more time in restaurants than in my own home. The energy of the restaurant life was addictive and I knew I'd found my calling. I eventually graduated with honors from the I.P.A.S Istituto Professionale Alberghiero Statale (Arzachena - Costasmeralda) One of the top culinary art institutes in Italy.
 

This degree and my passion for food helped me get my foot in the door at a number of incredible restaurants ( mostly fine dining, Michelin starred and five starred hotels) throughout England, France and Italy where I worked for several years in league with a variety of accomplished chefs.


In the year 2000, I moved to NYC where I opened, managed and owned a number of Italian restaurants and wine bars.

 

My dream is to share the beauty of life and food and the enjoyment I experienced growing up within the Sardinian culture of food.  I want to show  the amazing difference when using NON-GMO, natural farm to table products and hope to pave the way for folding these foods into peoples’ lives through  the recipes of my native land. I hope to follow the sharing and fellowship around food that I think is an integral part of long life and longevity found in Sardinia, written about in the book “Blue Zone” by Dan Buettner.  

Friendship, family, food and living; in the moment!

 

benni a pappai!

Gianluca Deiana Abis

 

"when you acknowledge as you must that there is not such a thing as perfect food,

only the idea of it, then the real purpose of striving towards perfection comes clear: to make people HAPPY."

 - Tomas Keller -