Italian-born, Chef Roberto Zanuso spent his childhood living in Italy and France, during which time he developed a love of international cooking styles through the meals prepared by his father and his insatiable thirst for knowledge.
Roberto’s family roots go back to northern Italy. However his culinary roots are firmly French! Roberto started his career in Paris at Le Fouquet's, learning sauces and roastery with the chefs, followed by stints at Ladurée and Dalloyau, where he reached the position of Head Chef after having collaborated with Michelin-starred chefs.
He decided to enrich his culinary skills by moving to Lebanon as a Head Chef for the opening of a fusion restaurant in the bustling Gemmayze district, followed by a job as a Consultant Head Chef for a catering company for over a year. He then moved to Belgium for the opening of ‘Odette En Ville’, a boutique hotel, where he worked for more than two years as Head Chef. After many years in the kitchen, Roberto took a change of direction and moved into sharing his savoir faire with chefs-in-training at Alain Ducasse Education in Rio de Janeiro, Brazil.
Missing France and the energy of the kitchen, Roberto returned as Head Chef for the opening of ‘Il Duomo’, a bistronomic restaurant in Reims. He then returned to the Alain Ducasse school for a year, teaching an intensive and charged programme.
In 2016, Roberto joined Le Cordon Bleu to take up the challenge of opening the Le Cordon Bleu Culinary Institute, Lebanon.
Chef Roberto joined Le Cordon Bleu’s team of Cuisine Teaching Chefs in 2017.