He loves to define himself as an “artisan cook”. Born in 1964 in Bovolone, a quiet town located in the Verona valley, his roots lie in the great Italian rural tradition, where the land and its produce are a fundamental resource. He grew up while cultivating a passion for pastry-making, kept alive by his family, and for cuisine, to which he decided to dedicate his studies and career. His first steps were taken at the restaurant “Marconi” and “12 Apostoli” in Verona, to then take off at “San Domenico” in Imola. The elegant and refined atmosphere at Gianluigi Morini’s grande maison and the French inspiration of Nino Bergese’s cuisine led him to important restaurants outside Italy, placing refinement alongside tradition. From Taillevent to Ambroisie, as well as Terrasse in Juan Les Pins and Chateau d’Esclimont, thanks to his experience at these temples of cuisine, he created a foundation within haute cuisine. In 1989, he opened an eponymous restaurant in Isola Rizza, where he was able to temper the taste of tradition with innovation. Three years later, in 1992, his hard work produced its first results: he was awarded the “Chef Europeen du Poisson”. In 1996, Giancarlo Perbellini earned his first Michelin star and in 1998 he was named Emerging Chef by the Espresso guide. His second star was awarded in 2002, to which were added three forks from the Gambero Rosso guide in 2005. He has been President of the Italian Commission of the prestigious competition for chefs, the “Bocuse d’Or”, since 2010.
He disseminated his knowledge at 4 other restaurants, and, along with other partners, endorsed the opening of the gourmet pizzeria “Du de Cope”, “Locanda Quattro Cuochi”, the restaurant “Al Capitan della Cittadella” and “Tapasotto”. During the same years, he exported Italian culinary excellence abroad, curating the opening of the restaurant Rana in New York in November 2012. Then, in March 2014, he endorsed “Locanda” for the Indian group Dining Concepts, which opened in Hong Kong in the centrally-located Ocean Center in Kowloon.
2014 was a turning point, the year in which Giancarlo Perbellini decided to take the reins of his greatest passions once again: pastry-making and cuisine. In August of 2014, Giancarlo Perbellini reworked a modern take on his family’s passion. Not far from Verona’s Arena, he opened the pastry shop “Dolce Locanda”, where treats inspired by the great Italian and Veronese tradition of sweats are baked daily. One of Giancarlo’s points of reference has been his grandfather Ernesto, to whom the chef dedicated his version of the Pandoro. Perbellini has also reinterpreted his idea of cooking and this is why he distanced himself from his first restaurant and, in December 2014, opened the concept restaurant “Casa Perbellini”. It is his latest source of pride, located in the heart of the San Zeno neighborhood, where the kitchen and the dining room blend together in the perfect balance of flavors and sensations. In mid- 2015, Perbellini collects a new challenge and took over the gourmet restaurant Dopolavoro Dining Room, in the wonderful resort by JW Marriott Rose Island, into the Venice Lagoon .
At the end of that year, they come major awards. Casa Perbellini receives first Three Hats, the score 18/20 and the award as New Proposal of the Year by the Espresso Guide. A month later, Touring Club Italiano ranks the restaurant in the Olimpo della Ristorazione (its top award ) and give it the recognition for the best Pasta of the Year. Finally , in December , it comes the crowning of the Michelin Guide 2016, which assigns, from scratch, Two Stars to Casa Perbellini and One Star to Dopolavoro. An unprecedented achievement in Italy.
Since 2015, Perbellini is acting as testimonial for the NGO’s Progetto Mondo MLAL and FOCSIV, supporting fundraising campaigns for nutritional education in the Third World and initiatives in Italian schools, to bring healthy food guidelines and fight the waste of food by families.
XBE: this is Giancarlo Perbellini’s brand, his “corporate” logo.
Xbe (pronounced Perbe) is the nickname that friends have always given to Giancarlo and that he has chosen to use as his signature. It is always on his uniforms at all official events, bringing his way of way of understanding cuisine and of doing business both within and outside the national boundaries.