"Emotional participation, this is the emotion that I would like to transfer to those who taste my recipe."

Chef of the restaurant Crispi19 in Rome, Fabio Mancuso is an integral part of the Italian National Chef team, where he represents Italy in international competitions, collecting important awards: among the last awards in temporal order: the gold medal for the Italian Team at Culinary Olympics 2016 in Erfurt, the gold medal at the 2018 Culinary World Cup in Luxembourg, and then the last gold medal at the Culinary Olympics in Stuttgart in February 2020.

In addition to competing, he also plays the role of judge in prestigious Italian Championships in the category cold cuisine artistic teams and individuals, and in the category hot and cold cuisine with teams and individuals.

Born in Palermo, Sicily, chef Mancuso brings all the colours and flavours of his land and the ability to melt aromas and ingredients of the different gastronomic traditions of the Mediterranean.

A long career in Italy where he works as a chef in major restaurants in Porto Cervo, Florence and Rome; and also a two-year experience on cruise ships where he deepens the international culinary technique.

From his inspiration are born Innovative Mediterranean dishes, that satisfy also the most refined palates, and conquer the view in a triumph of aesthetic: antique recipes, traditional ingredients, creative innovations.

He also dabbles in the carving of plant sculptures, real works of art that come to life in his hands.
An award-winning chef then in the catalogue of courses for professionals of CAST Alimenti.