ケシキ

Born in Salerno, Italy, with roots in Pisciotta, Fulvio’s passion for cooking was inspired by his father, a doctor and food enthusiast dedicated to preserving traditional recipes. Fulvio’s first experience in the kitchen was in his uncle’s steakhouse in Salerno, where he discovered his love for turning raw ingredients into culinary art. This led him to the Italian Chef Academy in Rome at 24, where he trained under renowned chefs like Francesco Apreda, Kotaro Noda, Anthony Genovese, and Heinz Beck. At 25, Fulvio joined the Michelin-starred Bistrot 64 in Rome, mentored by Kotaro Noda, a Japanese chef passionate about Italian cuisine. This pivotal experience inspired him to expand his horizons, moving to the Middle East and later to India. By age 30, Fulvio became Executive Sous Chef at JW Marriott New Delhi, where he further developed his expertise. In 2024, Fulvio was appointed the role of Chef de Cuisine at K’shiki.