New Manager and Italian Chef at Brio Anantara Bangkok Riverside

| December 17, 2013
Anantara Bangkok Riverside Resort & Spa is renowned for its diversely exciting culinary journeys, and is delighted to announce the appointment of Italian Chef and World Pizza Champion Danilo Sangrigoli as Manager and Chef of the Italian restaurant Brio.
Chef-Danilo_2Besides, the day to day management of Brio, Chef Danilo will oversee the restaurant’s kitchen operation, including chef skill training and menu creation.  Bringing with him 30 years’ experience in five star hotels and leading restaurants, as well as a host of pizza champion titles, Chef Danilo is passionate about creating an authentically inviting Italian atmosphere in Brio’s rustically elegant dining room, and crafting original Italian tastes from the freshest ingredients in the open show kitchen.

Born in southeast Italy, spend 27 years in German part of Switzerland, so he speaks Italian, German and English.  Chef Danilo’s expertise has been showcased all around the world, to great acclaim.

A certified Master of Masters at the Scuola Pizzaioli Italiana in Venice, Chef Danilo has impressed many an audience with his jaw dropping pizza making performances.  In addition to being a three times World Pizza Champion in Speed and Quality Baking, he is the first competitor in pizza history to win both the acrobatic and baking titles in Italy’s Pizza Championships.  He also won the title of European Champion at the 2006 Pizza World Cup in Barcelona, and is a Guinness World Record holder for baking 540 pizzas in 103 minutes.  In addition to presenting his impressive skills at world class competitions, Chef Danilo was part of the jury at the Pizza Expo in Las Vegas.

Now, as Manager and Italian Chef at Brio restaurant, diners at Anantara Bangkok Riverside Resort & Spa can look forward to watching his pizza acrobatic skills in the open kitchen and savouring gourmet Italian specialties that blend tradition with innovation.

For more information and reservations, please call 02 476 0022 Ext. 1416, e-mail, or visit


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