Roberto Grazioli's story begins in Villa Cappella, a small hamlet outside Ceresara, in the province of Mantua. From a young age, Roberto spent his days immersed in rural life, helping his father in the fields and assisting his mother and grandmother in the kitchen, the beating heart of the home.
Roberto Grazioli Chef
It was his mother who recognized her son's innate talent and encouraged him to pursue his passion for cooking. Thanks to her support, Roberto enrolled in evening school at the Hotel Institute, where he quickly distinguished himself as the best in his class.
His success is the result of years of hard work, dedication and curiosity: “The journey has been long and full of challenges, especially in a profession like mine.
To reach a level of self-confidence and mastery, it was necessary to go through a difficult journey of experience and learning, which is enriched by maturity."”, Roberto confides to us, “"A chef's career is a climb that requires time, commitment, and dedication. It's a long and difficult road, but extremely rewarding.".
During his career, the chef has had the opportunity to work in numerous Italian and foreign restaurants, but he remembers with particular affection and enjoyment the time spent in the typical trattorias near the Brescia ironworks, frequented mostly by passing truck drivers, where a familiar and welcoming atmosphere was created: “It was a special moment, where I had the opportunity to share stories, laughter and moments of conviviality with people from all over Italy.’.
Moments that have left an indelible mark on Roberto's heart, who looks back on them with nostalgia and gratitude for the human and professional experience they gave him.
Grazioli's professional breakthrough, the springboard that marked the beginning of his brilliant career, occurred in a restaurant in his hometown.
In his open kitchen, he was noticed by the renowned entrepreneur, Dr. Corneliani, who, impressed by Roberto's talent and passion, insisted on hiring him as his family's personal chef. This opportunity opened the doors to the Italian and international jet set, giving him the chance to showcase his culinary skills to an increasingly prestigious and influential audience, marking the beginning of a highly successful career.
During an exclusive dinner at a renowned businessman's villa in Tuscany, Roberto had an encounter that would change his life forever: the wife of the Italian ambassador to Washington invited him to move to the United States to become the chef at their private residence. A decisive encounter, it led him to the diplomatic corps, paving the way for a career of enormous rewards.
In 2005 Roberto moved to the American capital and, to date, has delighted the palates of five Italian ambassadors and their most illustrious guests: “It is a great honor to work for those who represent my nation."’, says the chef,” Each ambassador has their own habits and preferences, and working with them requires adaptability and sensitivity. I often interact with their wives to make menu decisions, making sure I respect everyone's needs and tastes.”
For him, the role of chef in a diplomatic context requires more than just culinary skill.“You have to think as an institution,”, he explains to us, “you have to have the sensitivity to understand that you are cooking for your country, you are serving Italy and you have to do it in the best possible way”.
This philosophy guides him daily, leading him to maintain the same dedication that has led to his success. His risottos, his excellent fresh pastas, and his seasonal menus, strictly made in Italy, have graced the tables of illustrious guests, from Presidents of the Italian Republic to Prime Ministers, and even prominent leaders of the international jet set. He has succeeded in captivating the palates of the world's most influential figures, bringing the excellence of Italian cuisine to the forefront of the global scene.
Despite an ever-rising career, Roberto maintains his humility, reminding himself that all of this could end one day. “"I try to add value to what I do, through education, honesty, and kindness. I am deeply grateful to my mentor, Dr. Corneliani, and to all those who believed in me."”, tells, “Skills are essential in this job, but it's the attitude you approach it with that makes the difference.
Cooking is a mission, I represent my country through my dishes and I am committed to ensuring that my guests are satisfied."”.
Does Roberto have any other passions outside of cooking?“Yes, in my free time I love going to the gym and, above all, cycling, my greatest passion. I firmly believe that a healthy mind must reside in a healthy body.
This balance between body and mind is essential to maintaining his energy and creativity at peak levels, allowing him to excel in his work and face daily challenges with determination and vitality. When asked where he sees himself in a few years, he responds with the same passion that has characterized his brilliant success.
“"I will work until the last day of my life," he says. "Life is a continuous accumulation of experiences and knowledge; we all have a mission and are indispensable to each other. Those who decide to pursue this profession never stop working; they spend a large part of their day creating and improving. The three qualities a chef must have today are: curiosity, passion, and resourcefulness.".”
Every time Grazioli returns to Italy, it's a true flashback for him, a return to his origins that brings him back to his deepest roots. Seeing his mother and the places of his childhood is always a moment of great emotion. Even though his career has taken him far away, Roberto remains deeply attached to his homeland.. “It's very easy to take a boy out of the countryside, but it's difficult to get the countryside out of his head!’ Roberto's mind is always there, in the fields of Villa Cappella, where it all began.
