Zafferano & Co. Friends: Chef Gianluca Deiana Abis


Bio

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 hotel ) 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 numerous Italian restaurants and wine bars.

My dream is to share the beauty of life and food and the enjoyment I grew up around these experiences. I want to show the amazing difference when using non GMO but 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!

Vieni a Mangiare!

Gianluca Deiana Abis

Company - Restaurant: 4 mori restaurant group

Location: New York New York


#GianlucaDeianaAbis #Malloreddus #PecorinoSardo #Chefitalianinelmondo

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