Giuseppe Priolo’s profession began to develop early: the boy was 14 years old when he decided to become a chef. He is now more than forty, and he said he's happy that made this choice.
The career of Giuseppe developed in Italy for many years. He collaborated with the Four Seasons hotel companies in Istanbul, Doha and Cairo, with companies and Kempinsky Hilton in Sicily. Today Giuseppe Priolo works in the restaurant of Arkady Novikov and Ginza Project Francesco. "Here in Russia, I express myself with great ease, based on Italian products" - says chef.
Giuseppe is happy to speculate about his culinary philosophy: "My culinary priorities are based on what I can do best, i.e. Mediterranean cuisine, traditional and creative." The Chef is very sensitive to the choice of products and their quality, and its main objective is believed to surprise guests with delicious dishes, decorated in a very simple manner.