Casadelmar chefs

Chef Fabio Bragagnolo

Fabio Bragagnolo is dedicated to preparing gourmet dishes that reflect the spirit of the hotel and live up to Casadelmar's incomparable natural surroundings.

A baker's son born in northern Italy, he has been passionate about cooking ever since he was a young boy. After working in a number of top international restaurants, he arrived in France in 1999 to take up the position of sous-chef at Carpaccio in the Royal Monceau in Paris, which he believes is the gastronomic capital of the world.

He then moved to Porto Vecchio, Corsica, to open the Casadelmar restaurant, where he was deputy executive chef for eight years. Hard-working and modest, with a sophisticated sense of taste and an expert's flair for creativity, he was the natural choice to take over as head chef in 2014.

Since then he has won two Michelin stars in recognition of his exceptional talent and savoir-faire.

Pastry chef Claudio Pezzetti

Originally from Padua, Italy, Claudio Pezzetti joined Casadelmar when it opened, and his career as pastry chef has developed with the restaurant. The creations he has produced over the years demonstrate a perfect mastery of his art.

Like his close colleague Fabio Bragagnolo, Claudio focuses on Mediterranean ingredients such as brocciu and mascarpone cheese, or amaretto and limoncello liqueurs, to create sensationally light and elegant desserts, including passion fruit soufflé with Tahitian vanilla, Granny Smith apple sphere, and chocolate medley.