not just another chef
Montreal, Canada 20 march 1967
From this date begins the story of John Ranaudo, the chef born in Canada from Italian parents that have moved there to find fortune but decided years after to return to their native country Italy, where John started and grew inside his passion for food.Growing up in Tuscany, couldn't have been better, cause food and wine is part of the culture of this fantastic region of central Italy.
He has had the chance to meet great chefs in his career but over all he always remembers the words and lessons of his first Master Chef Graziano Vannini from whom he has embraced the essences and basics of the culinary art, and still retains strong memories of him.
He has traveled to Rome and has had the great opportunity to work with one of today's best Chefs in the world, Heinz Beck at La Pergola at Rome Cavalieri Hilton where he has also had the opportunity to meet other talented chefs in the brigade and gain great experiences.
After a few years travelling in Italy between Sardegna and mainland, he has decided to travel abroad and the best way, was cruising, so he joined the Princess Cruises in the position of Sous Chef. This experience has helped him manage large operations and large numbers of staff.
During his journeys around the world he has fallen in love with Thailand, an amazing country rich in culture, where today he is Executive Chef for Amari Hotels & Resorts in their luxury resort in Krabi.
From this date begins the story of John Ranaudo, the chef born in Canada from Italian parents that have moved there to find fortune but decided years after to return to their native country Italy, where John started and grew inside his passion for food.Growing up in Tuscany, couldn't have been better, cause food and wine is part of the culture of this fantastic region of central Italy.
He has had the chance to meet great chefs in his career but over all he always remembers the words and lessons of his first Master Chef Graziano Vannini from whom he has embraced the essences and basics of the culinary art, and still retains strong memories of him.
He has traveled to Rome and has had the great opportunity to work with one of today's best Chefs in the world, Heinz Beck at La Pergola at Rome Cavalieri Hilton where he has also had the opportunity to meet other talented chefs in the brigade and gain great experiences.
After a few years travelling in Italy between Sardegna and mainland, he has decided to travel abroad and the best way, was cruising, so he joined the Princess Cruises in the position of Sous Chef. This experience has helped him manage large operations and large numbers of staff.
During his journeys around the world he has fallen in love with Thailand, an amazing country rich in culture, where today he is Executive Chef for Amari Hotels & Resorts in their luxury resort in Krabi.