Chef & Team

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“My team isn't just made up of serious professionals, but it is also a family of passionate people. As in an orchestra, the harmony of different notes creates a catchy melody, so at the Derby Grill restaurant the union of the single people creates a perfect mechanism made of riguor, technique, complicity and passion."

Chef Fabio Silva

The Team

The awards that guides and guests reserve for the Derby Grill are closely linked to the harmony created between the premises, the atmosphere and the people, who are the foundations of the restaurant itself.
In the dining room, the courtesy of Maître Antonio Renzulli and his right-hand man Umberto Falcone shines. Their task is not only to pamper guests with Chef Fabio’s creations and a wine list with over 400 brands, but also to convey the passion and the familiar atmosphere that has always characterised the Derby Grill restaurant.

Fabio Silva

Executive Chef

Since 2011, Fabio Silva has been the new Executive Chef at Derby Grill and Hotel de la Ville. A Neapolitan, born in 1978, he graduated from the Cavalcanti Hotelier Institute in Naples and began his career covering all the kitchen matches, from garde-manger to first and second courses, up to pastry. His cuisine is the perfect balance between regionality and contemporaneity, with a constant eye on traditions (Neapolitan and Lombardy above all). The result takes the form of refined dishes that are at the same time genuine and easy to understand, a style that has also won over the experts of the most prestigious sector guides. Comparison with starred chefs is a constant, thanks to internships in the kitchens of Antonino Cannavacciuolo, Paola Budel and Claudio Sadler, and joint dinners with chefs such as Enrico Derflingher, Alessandro Negrini and Fabio Pisani, Enrico Bartolini and the Cerea brothers.

Simone Tosetti

Sous Chef

He is the most traditional Lombardy share of the brigade. Born in Lecco and shortly afterwards moved to Valtellina, he became Monzese as a child. Here he attended Olivetti hotel school, during which he alternated between internships in the kitchen of the Derby Grill and seasons in his grandfather’s mountain hotel. He has worked alongside Fabio Silva for over twenty years now, growing up together in all the kitchen matches. His role as head of fish and meat courses evolved naturally into Sous Chef in 2011, when Fabio Silva became Executive Chef. He firmly contributes to the management of the brigade by participating in periodic internships in starred kitchens, such as the Mandarin Oriental in Milan with chef Antonio Guida. 

Antonio Renzulli

Maître d'Hôtel

Terrific in his care for service and passionate, Antonio Renzulli, after graduating from the hotel school in Vieste, gained professional experience in Italy, Ireland, Austria and Switzerland at famous luxury hotels. He arrived at the Hotel de Ville at a very young age, first as Second Maître and then, from 2006, as First Maître. His strong personality is characterised by natural kindness and a discreet but constant attention to guests’ needs.