Fabrizio Schenardi
The culinary world came perilously close to losing Fabrizio Schenardi, Executive Chef of Four Seasons Hotel St. Louis, to a career in electronics. Fortunately for gourmands, Schenardi switched to culinary studies whilst a student in Torino.
After an apprenticeship in Sardinia, Schenardi headed to plum positions in New York, Jamaica, and California. Now, in the non-coastal city of St. Louis, he brings Mediterranean flair, fashioning modern Italian fare with the freshest ingredients and the “Fabrizio twist,” which might be a distinctive cooking method or an unexpected spice combination. “I try to keep my recipes as close to the original as possible, just brought up-to-date.”
Fluent in English, Italian, French and Spanish — languages as wells as cooking styles — Schenardi often returns to the source of his culinary inspiration, the Mediterranean, and eats his way from Genoa to Marseilles. “Lots of people don’t use Mediterranean cuisine the way it’s supposed to be used. I like to experience it authentically.” And to cook it that way, too.
