Chef Stefano Rossi was born in Turin and raised by his grandparents. It was in his grandmother’s kitchen that he took his first step towards becoming a chef whilst his grandfather’s vegetable garden provided him the freshest seasonal ingredients for his family apprenticeship.
Under his grandmother’s mentorship Stefano learned traditional piedmont cuisine and was inspired to join the Giuseppina Colombatto cooking school.
Stefano went on to work in Michelin starred establishments focusing on traditional cuisine.
In 2010 Stefano moved to Hong Kong, bringing his traditional culinary skills and creations to the local dining scene.
Focused on creating wholesome and homely fare that pays homage to his roots, Stefano is proud to lead the kitchen at Pirata.
Originally from France, Gil started his career in the food & beverage industry in London at the age of 20 years old. He developed his craft through experiencing some of London’s top hot spots such as Momo by Mourad Mazouz (Sketch). Gil worked his way into management within the D&D group, looking after Floridita, a 250 seater vibrant live music venue in Soho. Throughout his time with D&D, Gil was also entrusted with the opening of Floridita Madrid (Spain).
Gil diversified his skills through integrating the events team at the 5stars Soho Hotel (Firmdale) and specialised in luxury events design & production for several years with prestigious boutique events specialist Bespoke London. Creative by nature, Gil also established Unico UK & Cyprus in 2018, specialising in modern marketing tools for the hospitality, tourism & property development sector.
Gil joined Pirata Group in HK in 2019 focusing primarily on the flagship outlet Pirata as well as the group’s second restaurant The Optimist, where he gets to express his passion for people management, business strategy and innovation.
Originally from Germany, Robert grew up in a small village next to Dresden in Saxony, the smallest wine region in the country. His passion for hospitality started at the age of 14 when he began helping his Dad in a local hotel, serving breakfast and lunch on the weekends. After deciding to pursue a career in the food and beverage industry, he furthered his education to hone in on his craft at the Westin Dresden. This was followed by a move to London where he spent four and a half years working in a French restaurant in the Mandarin Oriental.
Working for the Mandarin Oriental sparked his interest and curiosity of Asian culture. Therefore, his next career move was an obvious choice and he was determined to transition into the F&B industry in Asia. In 2015 he moved to Hong Kong and was part of the opening team for The Fat Pig, followed by a two and a half year long stint in the small but well established 22 Ships.
Having had experience working with both French and Spanish cuisines, he wanted to challenge himself and explore a different area so he came on board at Pirata in January of 2020. He brings to Pirata his expertise in handling both larger sized restaurants and fast paced environments, making him a great asset to the group.