Chef de Cuisine Prego at The Fairmont Singapore
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Originally from the small ski-resort town of Ponte di Legno, Brescia in north-western Italy, an area bordering Switzerland and renowned for its natural beauty and culinary traditions, Chef Antonio Facchinetti has spent much of his working life circumnavigating the globe taking employment with renowned restaurants in Italy and the USA, Germany, Australia and Thailand.
He began his career back in 1987 at the Vissani, a two Michelin-starred restaurant in Orvieto close to Lake Corbara, about 150km north of Rome before crossing the Atlantic to join the team at the renowned Rex Il Ristorante in Los Angeles, a popular dining venue with many of Hollywood’s rich and famous.
Since 2013 he has been chef de cuisine at Prego, The Fairmont Singapore’s fabulous ground floor Italian restaurant where he cooks up traditional dishes such as tagliolini, homemade pasta and a host of scrumptious Italian dishes crafted using a mix of modern and ancient methods and techniques.
www.fairmont.com/singapore/dining/prego
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Prawns Carpaccio
Typical signature dishes include his truly indulgent Gamberi Rosso di Mazara – a prawn carpaccio. Known for their distinctive colouring Sicilian prawns are naturally sweet and Chef Antonio serves them sliced with a delicate truffle dressing topped with light salad leaves, crumbled ciabatta and shaved black truffle for extra taste and texture. The dish is as beautiful to behold as it is delicious to eat.
