Born in 1991, Fabrizio Mellino opened his eyes to a life intertwined with the sea. His family’s story and the spirit of their two Michelin-starred restaurant, Quattro Passi, are shaped by maritime tourism and local culinary culture. Despite his young age, Fabrizio successfully manages both the family restaurant and the “Consulting by Quattro Passi” project.

He steadfastly carries on this powerful legacy, inspired by his father Antonio’s more than 30 years of experience and his own experience with Europe’s leading chefs. After training at the renowned Institut Paul Bocuse in Lyon, he worked at the Les Terrasses d’Uriage restaurant in Grenoble. Working with Alain Ducasse in 2013 and Quique Dacosta in 2014 were defining turning points in his career.

With the courage of his youth and the inspiration he drew from masters like Ducasse and Dacosta, Fabrizio has brought fresh energy to the restaurant kitchen, appealing to a discerning and innovation-seeking clientele. His culinary style is like rock music enriched with melodic touches: faithful to the region, committed to quality ingredients, yet bold and innovative. His balanced combination of fresh seafood and vegetables reflects the fundamental characteristics of coastal cuisine.