Chef Salvatore Bianco leaves Naples for the kitchen of the Eden Hotel in Rome

Salvatore Bianco is the new executive chef at the Eden Hotel in Rome, the hotel of the Dorchester Collection group located in the Dolce Vita district of the capital. After 13 years of fruitful collaboration, he will replace Fabio Ciervo. The premises are good, but the expectations are high: satisfying an international clientele, as well as the local one, and regaining the recently lost Michelin star.

Who is Salvatore Bianco

Born in Torre del Greco (Campania) 46 years ago, over the years he has gained important experiences, including one with Gualtiero Marchesi, whom he met at the Relais L’Albereta in Franciacorta. He met him again years later at the Osteria dell’Orso in Rome, where he stayed for five years, becoming his sous-chef. Finally, he returned to Naples for the last decade of his career, overseeing the gastronomic offering of the Romeo Hotel. Shortly after his arrival, thanks to his talent, the Il Comandante restaurant was awarded a Michelin star, which it has held since 2012.

He is a great lover of art, which he has breathed since his childhood in the family's sculpture and painting workshop; he defines cooking as "the only form of art that manages to make all the senses interact simultaneously." "Here I found a home and a sense of family that are fundamental to me," says Bianco, as he is finalizing the menu, waiting to officially take over the kitchen on April 29.

The chef's proposal

Salvatore Bianco has developed a menu for La Terrazza and Il Giardino Restaurant at the Eden Hotel that, starting from typical local recipes, offers refined Mediterranean-inspired dishes. His motto at the stove is "avant-garde of the past"; for him, the chef must be a guardian of tradition who, with technique and interpretation of the present, creates innovative and modern cuisine.

He loves to travel, discover the customs of different countries, study raw materials and their origin, and explore various cooking techniques. His tireless thirst for knowledge becomes a creative resource where dishes, elaborated in an original and intuitive way, are an expression of his philosophy and values. "We are confident that our innovative and sustainable proposals, with his philosophy of cuisine focused on enhancing the territory, the refinement of ingredients, and the processing technique of raw materials, will continue to exceed the expectations of our guests," says the general manager of the establishment, Mirko Cattini.

Hotel Eden - Roma - via Ludovisi, 49 - dorchestercollection.com/rome/hotel-eden