Three-Michelin-starred chef Fabrizio Mellino takes the stage at Haliç Congress Center on Nov 6–7, blending tradition and innovation.
Bringing the rhythm of the Mediterranean to his plates, Mellino became Italy’s youngest three-Michelin-star chef at just 33.
Born near Naples, Mellino graduated from Institut Paul Bocuse in Lyon.
He trained at Le Louis XV by Alain Ducasse and Quique Dacosta before leading his family’s Quattro Passi, now holding three Michelin stars.
WHO IS FABRIZIO MELLINO?
Fabrizio Mellino was born in July 1991 in Sant’Agnello, in the province of Naples, into a family of restaurateurs: his father Antonio, originally from Argentina, moved to Nerano at the age of two and was a former chef on cruise ships; his mother Rita and brother Raffaele manage the dining room and wine cellar.
He grew up breathing the air of the family restaurant, Quattro Passi (opened in 1983), which became the center of his life.
After attending a language high school in Sorrento, he received a scholarship from Paul Bocuse and Nadia Santini in Franciacorta. This allowed him to study at the prestigious L’Institut Paul Bocuse cooking school in Lyon. There, he developed a passion for the profession and consolidated his theoretical and practical knowledge.
He gained experience in prestigious European kitchens, including Les Terrasses d’Uriage in Grenoble, Alain Ducasse’s Le Louis XV in Monaco, Quique Dacosta in Denia, and a stint in Japan.
During these experiences, he absorbed Middle Eastern and Asian influences, reinterpreting Mediterranean cuisine with a global approach.
Returning to the Quattro Passi restaurant in 2015, he gradually introduced a renewed vision, based on attention to detail and respect for customers. In 2018, he received the “Young Chef of the Year” award from the Espresso guide.
In 2023, he earned his third Michelin star, becoming the youngest chef in Italy to receive this recognition and bringing the third star back to the south after 22 years. His signature dishes include: squid flower with scampi and green apple, red mullet wafer with potatoes, oranges, and rosemary, and linguine alla Nerano.
He believes in the need to educate the younger generation and sees the role of the chef as the guardian of culinary traditions.
Fabrizio Mellino embodies the perfect balance between family heritage, international training, and authentic passion for the territory. A key figure in the new Mediterranean cuisine, he combines roots and innovation. At only 33 years old, he leads a 3-Michelin-star restaurant with passion and responsibility, becoming an authentic ambassador for Campania in the world.