Chef Odette, this is how she loves to be called, has deep roots in Brescia, but with an international outlook.

After her first experiences in some of the best Italian restaurants, she spent 25 years of her career in the kitchens of the best restaurants in the United States, where "Wine Spectator" consecrated her among the best Italian chefs in the USA.

The American experience has led her to collaborate with various awarded names in the catering world between Los Angeles and New York, to organize events for the ceremonies Oscars, Grammy Awards and Hollywood parties.

In 1996 she entered in the kitchen of Tony May and, beside the team of the prestigious San Domenico in New York, she has strongly contributed to bring the Italian cuisine to the Big Apple.

After this experience she is back in Italy to manage the course of Italian Culinary Arts of CIA, The Culinary Institute of America, at the Castello di Ugento, in Puglia.

Now he is experimenting a new path as a teacher and consultant for Italian and American restaurateurs who want to open a new restaurant in America, but also for large companies that want to promote an Italian product on the US market.

Odette Fada’s consulting and training work varies from the creation of menus to the combination of wines or beers with food, from the design of kitchens and spaces to cooking lessons and education to eat well and healthy using the products of our country.

It is a new role, for an Italian chef that deeply knows her territory with their local products, the flavour, and the American market.

After attending over the years various Specialization courses in CAST Alimenti, since 2020 has become consultant and teacher of the Advanced Diploma course for Chef.