NEXT EVENT
Growing up with deep Italian culinary roots, I ventured into Gastronomy at the age of 15, honing advanced skills and mastering its tools. Over the past decade, I’ve lived in five different countries worldwide (Italy, Swiss, Thailand, Singapore, Germany), immersing myself in cosmopolitan living and drawing inspiration from diverse cultures.
Food and beverages have been integral to my cultural experiences. I’m passionate about crafting recipes with a contemporary twist, guided by my artistic sensibilities.
My perspective on food and beverages transcends mere sustenance; it’s a form of entertainment.
I’ve always envisioned fusing it with music and art to create a unique dining and performance experience. This vision has culminated in most of my concepts.
In the last 10 years I became a food and beverage operator and I always bring Music and Artists in my projects.
Four key elements define my cooking and mixing style:
My Italian and Mediterranean heritage
The influences from my time in Southeast Asia
A profound interest in Latin American cuisine
A contemporary touch that keeps me rooted in the present.
Gabriele Locorotondo
Private Chef
Bartender @ Berghain
Food and Beverage
Events Management
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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 music in its entirety
and beauty led to the creation of the Eatalo Disco concept
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Pizza Party , Pop up. Events/Catering
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The Pasta eaten in a Pan
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HOUSE of SOUL
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Food and Beverage Consultant
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Management
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Meal Preparation, Nutrition and Food Sostenibility
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Food Therapy uses cooking as the means
of communication, expression,
mindfulness and solidarity.
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Food and Love for the Homeless and Lonely People
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Berlin
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Grape Liquor
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An authenthic and affordable italian culinary journey.
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Chef creates Plates
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Chef Shirt Design
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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.
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.
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.
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. My Projects on my page: Food&Beverage Consultant
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.
