Brazil native Granzotto brings with him a wealth of culinary experience, and joins The Brewery from event caterers The London Kitchen, where he was also head chef. In his new position, Fernando will oversee the kitchen brigade, leading a team of 32 chefs, and ensure all event catering is delivered to the exacting standards set by The Brewery. Fernando will also work with food director Tom Gore and executive chef Steve Connell to design new menus and creative concepts.
Most recently during his two years at The London Kitchen, Fernando managed a seven day multi-site operation with a team of 12 chefs and was responsible for the opening and mobilisation of The Buntingford and London Café at the Serpentine Gallery.
Having worked in kitchens across Brazil, Italy, New Zealand and the UK, Fernando has developed a style for fusion cooking. This evolved during his time as sous chef at Dans Le Noir, the infamous dining in the dark restaurant in Clerkenwell, and being part of the service and production team for the opening of Sushi Samba in London.
Fernando has previously opened a pop-up restaurant with The House of Peroni, and was responsible for organising and delivering food, staff and equipment for pop-ups including the new American Embassy with two Michelin star chef Robert Wiedmaier.
Tom Gore, food director at The Brewery, said of the new appointment: “We’re delighted to welcome Fernando to The Brewery, his global influences, creative ethos and passion for style fits perfectly with the direction we’re taking our event catering. I’ve always channelled personal influences to create bold menus, and Fernando has a similar, but entirely unique take on event catering. We’ve ensured that our food offering, while practical for the market we serve, is varied and delivered to a fine standard. I’m looking forward to Fernando bringing his own flair and helping us maintain and progress our culinary service.”
Fernando Granzotto, head chef at The Brewery, added: “I’ve always admired The Brewery for its delivery of event catering and it follows my own belief for fine-fusion cooking. I love working in the industry for its day-to-day variety and the challenge of designing and delivering new menus. Working alongside Tom and Steve will be a great experience and we’re already inundated with events for the rest of the year so I’m looking forward to getting started.”