“Love, work and dedication. These are the three mottos that I try to keep close to my heart while I cook,
and that I teach my colleagues in the kitchen every day”
Gianluca Renzi was born in Rome on the 23rd of April 1989.
At only thirty one years of age, he is very motivated and ambitious; he spent ten years side by side with Chef Heinz Beck, in a long and intense training path of great educational value. A path made of passion and dedication, always operating according to the highest quality standards of the catering and hospitality sector, with increasing assignments and responsibilities.
In 2009, when he was only 20, he became part of Heinz Beck’s team as Chef de Partie at La Pergola, the *** Michelin stars restaurant in Rome. He also participated in different world events of the team Beck, in New York, Chicago, Tokyo, Sydney, Hong Kong, Machao, Barcelona, Faro, Berlin, London and Osaka.
He worked as Sous Chef at the Apsleys Heinz Beck restaurant in London, from January 2013 to July 2014.
In 2014 he won Heinz Beck’s highest trust and he worked for the first time as Executive Chef for the restaurant Castello di Fighine * by Heinz Beck . Here he chose the best local raw materials to offer typical dishes of the Tuscan and Mediterranean tradition, winning the first milestone of the coveted Michelin Star, confirmed in each of the four years under his leadership.
From November 2017 to March 2018 he flew overseas and covered the role of Executive Chef of the Social by Heinz Beck Restaurant in the Waldorf Astoria in Dubai. From June 2018 to January 2019 he returned to Italy with the role of Resident Chef of the Attimi by Heinz Beck restaurant in Milan.
After ten years of achievements and extraordinary responsibilities, he greeted his great mentor with a long handshake, and he decided to undertake his own personal path, in search of new challenges, strong in his identity and professionalism.
After covering the role of Resident Chef at the Locale Firenze restaurant in 2019, with a local and international cuisine, enhancing typical Tuscan recipes and international fusions, Gianluca Renzi arrived in Bologna, and from September 2020 he will be the new Executive Chef of I Portici Hotel and of I Portici Restaurant, Michelin Star since 2012