Known worldwide as a “Unique and Visionary” food and beverage innovator, Fabrice Canelle is working as a Culinary Innovation & Development Advisor Cosmos Theatre.
Having his creative strenghts both sets on Modernism and traditional approaches. Characterized as an idea maker by many in the field, he brings creative elements to the kitchen that you would never expect at a restaurant. By adopting new attitudes and approaches, he adds new dynamics to the experiences created. Fabrice is the perfect fit for a next level concept like Cosmos Theatre.
He brings ideas to the table, develops them and works with artists and designers to co-create food and beverage concepts. His outside of the box thinking has let him climb the career ladder rapidly.
Beginning working at Michelin-Star restaurants in Paris such as La Tour d’Argent, Louis XIV, Maxim’s and Prunier before the age of 20.
With 7 years of experience under his belt, he moved to the US and worked for 17 years as a chef at some of the best restaurants in various parts of the country including iconic venues like Ambria in Chicago, The Russian Tea Room in New York and Moose’s in San Francisco. With his success, he’s been featured in many news articles and magazines such as The New York Post and The Los Angeles Times.
After opening the kitchen of the Ritz Carlton in San Fransisco he moved on to the Ritz Carlton in Washington as the Executive Chef. Fabrice Canelle came to Istanbul for the first time in 2000. He worked as the Executive Chef at Çırağan Kempinsky until 2005 and at Ritz Carlton Istanbul in 2006 while at the same time working with Alain Ducasse in Monte Carlo. He then took over the kitchen of the Shangri-La Hotel in Shanghai and also worked as the food and beverages consultant to the Royal Family of United Arab Emirates.
Fabrice Canelle has been given 2 Arts Exhibitions, multiple collaborations of cooking books and he actively travels upon requests for movie stars, royalties, politicians among other celebrities and renowned figures.
