Chef Claudio Di Bernardo and his brigade are the creators of a menu dedicated to every type of event. There are numerous culinary offerings that cater to the needs of every occasion, whether it's for business or leisure. The refined delicacies, crafted with skill and experience and enhanced by a unique and original touch, take center stage in an ever-evolving culinary journey.

The nuances of taste

The Art of Taste: Claudio Di Bernardo

Claudio Di Bernardo, originally from Citta’ Sant’Angelo (Pescara), Abruzzo, but a Romagna adoptee, began his professional journey in Romagna, on the Adriatic coast, where he immediately developed a growing passion for this magnificent land rich in tradition and flavors.

He took his first steps as a kitchen commis at some prestigious establishments in his hometown and then arrived in Romagna in 1989, seizing the opportunity to work with the master Chef Gino Angelini. It was here that he discovered the first secrets of the culinary art, and his passion for it solidified and grew stronger.

From Gualtiero Marchesi to Managerial Leadership

He continued his culinary education through numerous prestigious stages, including one standout experience: an internship at the 5-star Halkin Belgravia District in London, alongside Gualtiero Marchesi.

Meanwhile, at the Académie Accor in Paris, he honed his skills in culinary management, attending training courses on the economic management of kitchens. He later earned a Master's in F&B Management from the Sciacky Europe Business School Hotel & Travel Industry. At SDA Bocconi in Milan, he combined his passion for cooking with studies in "Management Applied to the Hotel Industry." His professional Sommelier diploma completed his education.

Executive Chef and F&B Manager

Since January 2003, he has been working as the Executive Chef at the Grand Hotel Rimini, also taking on the role of Food and Beverage Manager. In essence, he is a "Chef Manager," as he likes to define himself.

His philosophy of taste is characterized by the pursuit of elegance, clarity, and creativity, aimed at interpreting international, Central European, Mediterranean, and regional cuisines.

We can encapsulate all of this in his own words: "Remaining faithful to one's identity. You always cook based on who you are... because if, in doing so, you look at your own history, your own culture, and your own territory, everything becomes easier."

Exciting Food Experiences

The park and terrace of the Grand Hotel Rimini host special events such as buffet dinners, essential summer gatherings, and the annual Dejeuner sur l'herbe, which marks the opening of the beautiful Rimini season. Taste experiences to discover in the unique setting of a Fellini dream, between the majestic terrace and the wonderful garden that surrounds the Grand Hotel.





Grand Hotel Rimini

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