Manuel De Pasquale
Manuel De Pasquale's culinary passion began as a child. Learning from his grandfather how to grow vegetables, he began to appreciate the best quality local ingredients. Born to Venetian mother and Apulian father, his cuisine has traditionally been a mix of Northern and Southern Italian influences. Always curious and eager to experiment new ideas, with the opening of his first restaurant and the various participations in international contests, Chef De Pasquale never stopped perfecting his technique and achieving brilliant results in both Mediterranean and pastry specialties. After achieving the milestones of opening his second restaurant, creating cooking classes for kids and working in luxury restaurant consulting, today De Pasquale is Executive Chef at Boscolo Venezia. Just like yesterday, he keeps experimenting the creation of fresh culinary proposals resulting in surprising harmonies of shapes, colors and flavors.