Simone Pinato, Corporate Chef for our Speciality Restaurants and MSC Yacht Club, was born in 1983 in the province of Rovigo, near Venice. .He gained his initial culinary experience while at school, working over the weekends and summer holidays in the kitchens of prestigious hotels in Val Badia and Venice. Aged 19 he began working in the sector full-time, quickly gaining promotion to and becoming a sous chef at the age of just 21.
Driven by a constant desire to learn and improve Simone began working with multi-Michelin-star chef Bruno Barbieri in 2004. He then embarked on a new adventure in 2006 working with Marco De Vincentis as Executive Chef of “Sapor Bio”.
Having been executive chef at some of the most prestigious hotels on the Romagna Riviera and having acquired teaching experience at the exclusive Istituto Alberghiero in Modena, he now brings his passion, professionalism and creativity to MSC Cruises, designing the menus for our Speciality Restaurants and MSC Yacht Club restaurants.
Carefully-selected ingredients, a deep respect for and understanding of tradition and a remarkable talent for combining flavours are the hallmarks of Chef Pinato’s creations.