Chef Venio Scoccini
From a Roman Kitchen to the World
Born and raised in a medieval village near Rome, Chef Venio's story started in his grandmother's kitchen. Long before the age of internet and smartphones, his grandmother kept him busy by tying an apron around his waist and inviting him into her world — a world built on flour, fire, and tradition.
Venio turned his childhood passion into a profession at the prestigious Hotel Management School in Fiuggi, where he earned diplomas in Catering Services and Food & Beverage Management. He reflects fondly on this period of Italian education, noting it as a time when the state made a genuine investment in the potential of its youth.
A Career Built on Innovation
Innovation has shaped Venio's career. Having revolutionised corporate catering through pioneering refrigerated meal techniques, his talent soon garnered attention from industry leaders. A turning point came when he presented his 'Lacrime di San Lorenzo' chocolate and purple pepper ganache to Chef Fabio Campoli; the dish earned him fourth place in a national competition, judged by none other than the legendary Chef Giancarlo Vissani.
Partnering with Campoli expanded Venio's horizons internationally. His journey took him from Lithuania — where he served as private chef to Oscar winner Gabriele Salvatores — to the television screen, where his signature Seafood Carbonara became a standout hit.
Seeking new inspiration, Venio moved to London for a sabbatical, forging lifelong connections with top professionals. He eventually brought his culinary vision to Prague alongside Chef Michele Lamorgese, championing a Mediterranean style defined by clarity and pure flavours. His work there was ultimately recognised when he was named ICC Brand Ambassador for the Czech Republic.
Collaboration with VITA Fertility Clinic
Chef Venio is collaborating with VITA Fertility Clinic to support patients on their nutritional journeys. He provides bespoke culinary mentorship by preparing meals in their homes and teaching them how to master the dishes recommended by nutritionists, paying meticulous attention to ingredient selection and the methods used in the cooking process.
