Panzani Chef Team

Discover all our Chefs from around the world.

chief Fabrice Giraud
France
chief Maurizio Bullano
Italy
chief Zdenek Pohlreich
Czech republic
chief Joe Barza
Lebanon
chief Chef Moha
Morocco
chief Tatie Maryse
France

Culinary journey

Chef Fabrice Giraud, who is originally from La Ciotat, in the south of France, began his career in renowned houses: the "Chantecler du Negresco" in Nice, "la Grande Cascade" in Paris, and even the "Hôtel de Paris" in Monaco, alongside Alain Ducasse. He was named Head Chef for the first time in 1999 when the restaurant "Le pain et le Vin" opened in Brussels. It quickly became Michelin-starred. In 2001, he became Head Chef at the "Grand Barrail," in Saint-Emilion, before taking over the "Périgord" and then "l'Ermenonville" kitchens. 

In 2009, Fabrice Giraud journeyed abroad, under the employ of the "Pudong Shangri-La," in Shanghai, and then of the "Shangri-La Hotel Istanbul Boshoprus," in Turkey. 
Prior to joining the kitchens of the Maison Blanche restaurant, Fabrice Giraud did a stint at the "Tiara Yaktsa" and the opening of the "Tiara Mirama Beach Hotel & Spa," in Cannes. 

Fabrice Giraud joined the Maison Blanche restaurant in March 2015 as Head Chef. He brings sunshine to Maison Blanche's refined dishes, which he varies seasonally and sources from local markets; these are enriched by the numerous discoveries that has has brought back with him from his travels around the globe. A choice motivated by encounters: "Human contact and places that are full of history have always influenced my choices. Maison Blanche is a unique and magical place that I fell in love with immediately. Meeting Bruno Franck reinforced in me this idea that here was my next House." 

chief
Suggestion
Cold greek Mini Penne salad with fresh mint, feta cheese and watermelon Mini Penne
15min
2
Make recipe
Breaded prawns with Spaghetti 'turbans' Spaghetti
15min
5
Make recipe
"Risetti" with mascarpone and shredded summer truffle, mature parmesan Risetti
25min
8
Make recipe
Crispy Mini Farfalle on a smoked duck breast mousse Mini Farfalle
45min
8
Make recipe

Culinary journey

Born in northern Italy, Maurizio Bullano had to quickly put his Italian Chef know-how to the test in the most prestigious kitchens.

For Maurizio, "cooking is above all a matter of the heart." He doesn't cut any corners as far as the quality of the products he uses is concerned, and likes to remind himself that his craft has just as much to do with "acts so often repeated that one forgets their real meaning: kneading one's bread, estimating a shellfish's freshness, choosing a vegetable, smelling an olive oil..." A maestro della pasta, he likes to create combinations that may be a little unusual, but are also just so right, picking out pasta like no other, based on the food that's going to accompany it.

A creator of sensations, he claims he can forever reinvent pasta dishes, and ceaselessly surprise pupils and tastebuds alike.

chief
Suggestion
Spaghetti in a white sauce with aubergine bolognese, basil and parmesan Spaghetti
45min
4
Make recipe
Farfalle Serenade from the Florentine Market Farfalle
60min
4
Make recipe
Fusilli all'amatriciana nuova Fusilli
40min
4
Make recipe
Seaside Maccheroni Macaroni
45min
4
Make recipe

Culinary journey

Zdenek Pohlreich has travelled the world to return to the Czech republic after many years and give a fresh breeze into the Czech cuisine. Genuine taste of the food he serves charms many of visitors of his Café Imperial or Next Door Restaurant in Prague. His coolinary artistry and also a very sharp sence of humor brought him also to TV, where he has been running his own cooking show for many years.

 

https://www.zdenekpohlreich.cz/

chief
Suggestion
Linguini with tiger prawns Linguine
25min
4
Make recipe
Penne Rigate with gorgonzola Penne Rigate
20min
4
Make recipe
Mini Penne with salmon and rocket Penne Rigate
25min
4
Make recipe
Rocket Farfalle Farfalle
30min
4
Make recipe

Culinary journey

A veritable ambassador of Lebanese cuisine, Joe Barza is recognized for his attention to detail both in terms of quality and taste. As such, he is known for being a culinary artist who brings to Lebanese cuisine something of the sublime. Always on the lookout for challenges and new trends in culinary taste, Joe Barza was awarded the title of world tuna cooking champion at Carlo Forte, and won the prestigious “Master Chef” competition in 2010.

chief
Suggestion
Grilled Lamb Brochettes, tomato Couscous & tomato Hommos Couscous
30min
1
Make recipe
Breaded Fusilli Bites and Labneh Dip Fusilli
20min
4
Make recipe
Lasagna Sheets filled with Ashta and roasted Hazelnuts Lasagne
30min
1
Make recipe
Othmaliye Halloumi with Tomato Sauce Aromatic Herbs and Penne pesto Penne Rigate
25min
4
Make recipe

Culinary journey

Why choose between tradition and modernity when you can blend the two harmoniously? For this great lover of life, "cooking remains a moment of sharing and of improvisation, the ultimate goal of which is to bring people's tastes together around healthy, generous, fusion food." Chef Moha is the first chef to have revisited Morrocan cuisine – a challenge he was able to take up brilliantly thanks to his flawless creativity and tireless work. Today, it is Moha's ambition to hoist Morrocan gastronomy to the rank of Cultural Heritage of Humanity.
chief
Suggestion
Farfalle aux crevettes roses et sa chermoula Farfalle
25min
4
Make recipe
Tagine de souris d'agneau aux petits pois et aux artichauts Pipe Rigate Tricolore
75min
4
Make recipe
Briouates aux vermicelles Spaghetti
40min
4
Make recipe
Vermicelles aux coquelets Vermicelli
60min
4
Make recipe

Culinary journey

An author and culinary designer, Tatie Maryse first started sharing her Creole recipes through her cooking blog (www.tatiemaryse.com). Since 2011, her blog has become a lynchpin of typical & creative Antillian cuisine for the millions of readers who consult it ever year.

Over the course of the years, her proximity with the greater public has increased, most notably through the live performances that she and her team have developped, such as workshops and culinary shows.

chief
Suggestion
Linguine stew and crusted caramelized chicken Linguine
40min
2
Make recipe
Chocolate Vermicelli Vermicelli
25min
3
Make recipe
Fried shrimp Capellini Capellini
45min
6
Make recipe
Vermicelli cake with passion fruit syrup Vermicelli
55min
12
Make recipe