Fulvio Lancione

Fulvio Lancione

Sydney, Australia

Lancione has 20 years of experience chefing in major five star hotels and leading Michelin star restaurants in Italy, Spain, England, Bermuda and Australia. Having trained in one of Italy’s finest hospitality schools (IPAS Hospitality School, Rome) he went on to chef at the Holiday inn Crowne Plaza Minerva in Rome, was Chef de partie for Le Meridien Grosvenor House in England’s exclusive Mayfair district, and The Hilton Hotel and Hotel Splendide Royal in Rome. Lancione came to Australia in 2003 where he first worked under Pavoni at Luna Blue in Leichhardt. He landed his first job as Head Chef at Campari Restaurant in Sydney’s CBD, and later Executive Chef at Bacco Wine Bar & Pasticceria in Sydney before joining Pavoni at Spiedo.