Italian chef Mauro never stops learning

Civiero preparing the Buffalo Mozzarella Emulsion.

It was Chef Mauro Civiero’s keen interest to learn more about the native dishes of his beloved Italy that inspired him to become a chef.

“Italian cuisine is so diverse that one cannot stop discovering and learning more about it,” says Civiero. “Each village or town has its own way of making certain dishes, so I’m still learning new things.”