Growing up with deep Italian culinary roots, Gabriele Locorotondo began his journey in gastronomy at the age of 15. Over the past decade, he has lived and worked across five countries: Italy, Switzerland, Thailand, Singapore, and Germany; shaping a cosmopolitan approach to food, beverages, and hospitality.
For Gabriele, food and drinks go beyond nourishment: they are a form of entertainment and cultural expression. His work blends contemporary cuisine with music, art, and performance, creating immersive experiences where dining becomes a shared emotional moment. Throughout his career, he has consistently integrated musicians, artists, and creative collaborators into his projects.
His culinary and mixing style is defined by four core influences: Italian and Mediterranean heritage, Southeast Asian flavors, a deep curiosity for Latin American cuisine, and a contemporary, forward-looking vision.
Across all his projects and packages, Gabriele operates as a full food and event experience designer, offering curated food and beverage experiences, location scouting and research, full event management, staff and team coordination, furniture, tableware, and equipment rental, table setting design and venue styling, and complete event logistics and on-site execution. Each experience is designed as a cohesive system, from concept to final service, ensuring quality, consistency, and a strong artistic identity.
Over the past years, Gabriele has worked as a private chef, bartender, and food and beverage event manager, including three years as a bartender at Berghain. He is the founder of Eatalo Disco, a Berlin-based concept celebrating the fusion of food, music, art, and performance.
Between 2024 and 2025, he organized and managed more than 50 events, ranging from private dinners and pop-ups to large-scale catering projects, hosted at venues such as Atelier Rooftop, Soho House, Studio 1111, Coco Boule, Oxi Club, Ikonik Studio, Nomi Wine Bar, Bravo at KW Museum, Giri Bar, Tresor, Haus der Visionäre, Backfabrik, and the Italian Embassy in Berlin.
His events typically attracted an average audience of around 500 participants.
He has also collaborated as an event cocktail bartender with Laepoca Mezcal and curated multiple pop-ups and events at Soho House Berlin.
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Gabriele Locorotondo
Private Chef
Bartender @ Berghain
Food and Beverage
Events Management
designed for your event and special moment of your life
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PRIVATE PERSONAL CHEF
I can tailor everything for you, sit back and relax
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SNACK FOOD MENU'
Catering service designed for Events and Corporate
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PIZZA PARTY EXPERIENCE
I’ll bring the oven, the perfect dough, and a whole lot of love
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CLASSICS NEVER END
Authentic Italian Food Experience
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COFFE BREAK
I can tailor, book me
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BAR MANAGEMENT
Event, Private, Tasting
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PIZZA OVEN RENTAL BERLIN
Bring the art of pizza anywhere
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I created special Packages for Master Class, Cooking Class
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More info
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An artistic fusion of a live cooking show
with a DJ performance and art.
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The desire to celebrate food and music in its entirety
and beauty led to the creation of the Eatalo Disco concept
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Pop Up Concept
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Pizza Party, Bringing the PIZZA to the dancefloor...
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Cooking Class & More
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Volunteering Food Community
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Healthy Platform
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Restaurant Bar in Singapore
I was born and grew up in southern Italy (Puglia). Since I was young I always was surrounded by high and authentic gastronomic environment... Mum always cooked the best recipes for me and my Father teached me how make Extra Virgin Olive Oil and Wine in our family farm. During my adolescence I started working in gastronomy, where I earned advance skills and the application of its tools. Ever since I have began to work as a waiter, a barista, a pizzaiolo, a bartender, I enjoyed the privilege of realizing the importance of customer service and team work amongst this business. Beside my cooking culinary experience I started to work as Bartender at the age of 17, living the club and managing small parties.
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In 2009 I moved to Rome, which turned out to become one of the most inspiring experiences of my life so far. I had the chance to work in two of the most famous and popular Clubs and Restaurant in Rome, where I was given the opportunity to enwiden my horizon. The city of Rome provided a high amount information and insights into action of gastronomic concepts and reactions of its market. In addition I was torn into bar/culinary culture deeply and passionately. This city gave also the opportunity to manage big events, being part of Techno organisation and I also brought in town american and european R&B and Hip Hop singers for their date in Rome.
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In 2015 the wide, open world was calling for me. I chose to move to Zürich, Switzerland, to write a new chapter in a new city. I have worked as Chef and Bartender for 2 years in Vagabundo (Restaurant, Bar). This very intense, therefore even more valuable experience allowed me to improve many personal and work related skills, as management, taskings, planning and organizing , constantly under a strict time management required my full devotion. Zürich gave me the opportunity to live and work in a multicultural environment, in a highly innovate city. New gastronomic concepts added up to my highly experienced knowledge.
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Hungry for more experience, more culture, more diversity, I decided to move to South East Asia and explore Thailand first.
In 2017 I moved to Singapore to gain more experience and knowledge of foreign economies and gastronomic environment outside of Europe. In the city of Singapore I opened my company and I worked as Private Chef/ Freelance Bartender where I've also created and launched different food and beverage projects, living a strong and professional experience.
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2021, After a seasonal job in a Hotel (Riccione, Italy), in October 2021 I was curios to explore one of most inspiring city in the World, so I took the decision to move in Berlin and work here, living a multicultural and artistic journey.
Right Here, Right Now... A new chapter is writing as Food and Beverage Operator and Events Management.
