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Giorgio Locatelli was surrounded by good food from an early age as his family ran a Michelin-starred restaurant in northern Italy.
He worked in various restaurants in Italy and Switzerland before travelling to London to work with Anton Edelmann at The Savoy. After a spell in Paris, Giorgio returned to London, becoming head chef at Olivio and then opening his own restaurant, Zafferano, in Knightsbridge.
At Zafferano, Giorgio developed the cooking style that earned him a Michelin star, highlighting the role of good ingredients and often importing them from Italy. The venture was such a success that he later opened Spighetta and Spiga. He moved on again this time to act as a consultant to Cecconi's, but is now back in the kitchen full-time at the Michelin-starred Locanda Locatelli, one of London's most talked about restaurants.
One of the key features at all his eateries is the welcoming atmosphere, especially for children; Giorgio has two children of his own.
Giorgio has appeared on Fresh Food, Ainsley's Gourmet Express and more recently, Tony and Giorgio.
Read Giorgio Locatelli's Bio
