A resume filled with success, starting from the prestigious restaurant Da Paolino in Tuscany as Chef de Partie, his first culinary experience in 1998 during which he develops skills in VIP catering, working for many luxurious Villas in the region. During the time spent in Tuscany, he travels to France, Scotland and Mexico, where he has the great opportunity to experience international types of cuisine.
In 2001, at the young age of 24 years old, he embarks on a new professional and challenging work experience at the Michelin Star Restaurant Bistrot in Forte dei Marmi, where he enhances skills and competences in haute cuisine. Here he stays until 2003, time which has seen himself making several broadcasting appearances in TV shows directly live from the restaurant.
In 2003, he makes his debut to one of the most rewarding time of his successful career, being chosen as representative Chef for a culinary competition in Gorizia, where he joins with an exclusive and innovative menu that proclaimed him as the competition’s winner, granting him many articles and reviews on some of the most famous culinary book guide in Italy.
From 2004 to 2011, he works in several prestigious hotels chains, including Jolly and NH Hotels, with different job roles, such as Executive Chef , Personnel’s Trainer, Banqueting & Events Manager, always working alongside with high-status clientele. During this period of time he also embarks on several work experiences in high class restaurants in Cortina D’Ampezzo.
In 2012, he joins the BEST WESTERN Hotel Galles as Executive Chef of the Restaurant La Terrazza. Socially driven and involved with several non- profit activities, in May 2012 he actively contributes as Chef D’Onorem for a charity event held at the BEST WESTERN Hotel Galles in cooperation with SOS Villaggio dei Bambini, a non-profit children’s organization, and Benedetta Parodi, a famous Italian celebrity who has her own TV Cooking Program. During the event, all dishes were exclusively made by Chef Moreno and the success was so extraordinary that Benedetta Parodi invited him to his TV Program, presenting one of his creative recipe Eggplant & Salmon Millefoglie with rocket sauce published in the last edition of Benedetta Parodi’s book E’ Pronto.
Find out the recipe (only in Italian):
From the time he started at the Restaurant La Terrazza, the Chef launches his new menu line, using fresh, local and seasonal ingredients and creating recipe based on tradition, creativity and innovation.
He continues to attend professional development courses for perfecting himself in haute cuisine, cake design and the art of chocolate.
His specialty? Risotto with shrimps, green apple and salmon egg in seaweed.
Come and try it!