Our head chefs are key team members in our cooking schools in France and Italy:


Frédéric Rivière
Rhode School of Cuisine, France.

An exciting and innovative chef, Fred is the head chef at Le Mas des Oliviers, our cooking school in Provence and has been running courses in the South of France for the past four years. After obtaining his professional diploma from the prestigious Les Sorbets, his creative skills were developed at impressive French restaurants Pere Bise and La Pyramide as well as La Bourride, Auberge du Jarrier and Heilly Lucullus in Avignon. Fred's artistic ability and attention to detail personify his attitude towards cooking and food presentation. Fred practices classic French techniques with a contemporary influence to give his dishes colour, flavor and decorative style. His belief in simple ingredients and ability to use different regional specialties in each recipe, makes Fred's classes appealing to those who want to learn traditional methods as well as some new and creative ideas.



Giancarlo Talerico
Rhode School of Cuisine, Italy.

Originally from Milan Giancarlo graduated from the Institui Alberghiero di Stato and spent the following few years working in exclusive restaurants in this exciting Italian city. After leaving Milan he joined a cruise line company for many years as a top chef and gained extensive insight and knowledge into international cuisine. Returning to Italy, Giancarlo's rich Italian background and desire to master areas of Italian cuisine were nurtured at the Maestro Di Casa in Milan. His use of traditional methods that have been handed down from generation to generation epitomizes the essence of great Italian and true Tuscan cuisine. Giancarlo believes that cooking is not about following recipes but about your senses and love of food. His love of great food and passion for imparting his culinary knowledge on to others makes him a key team member in our cooking school in Italy.


You can try out some of our chefs’ great French and Italian cooking recipes by ordering our cookbook now or visiting our recipe of the month.