Chef Franco Robazetti’s interest in cuisine started at a very young age. A native of Venezuela of Italian and Spanish descent, he used to see both sides of his family boasting about which cuisine was better. After graduating from the CVCG in Caracas, Chef Robazetti worked with the top three Venezuelan chefs: Estevez, Scanu and Neder, at their individual restaurants. In 2001, he opened Villa Claudia, a co-owned restaurant where he displayed the newest tendencies in Spanish cuisine.
In 2002, Chef Robazetti moved to Texas where he worked as a chef at Saltgrass Steakhouse, Saltwater Grill and Rudy and Paco’s. In 2005, he started to work on the new concept of a contemporary steakhouse. The newly opened restaurant, Palm’s M&M, featured seasonal menus that displayed the new techniques of contemporary and global cuisine including the first ceviche bar in town, Kobe beef and other delicacies of the fine-dining cuisine. While working at Palm’s, Chef Franco got the Best Seafood Appetizer 2005 award from the Texas Restaurant Association (TRA), the 2007 Silver Spoon award and the 2007 Golden Ribbon award.
In March 2009, Chef Robazetti moved to New York City and joined the Iridium Jazz Club team as Executive Chef. His signature ceviches, pollo Al Mattone cooked under brick, his innovative ways to prepare salmon and the fusion between Spanish and Italian cuisine are all features of his new fall menu.
