Fabrizio Schenardi
Executive Chef
Bio & Background
Fabrizio Schenardi, executive chef of the Tampa Bay fine dining restaurant Pelagia Trattoria, first honed his culinary and pastry skills while studying and training in Italy. There he learned the essence of Italian cuisine he would one day bring to our Tampa Airport restaurant.
A native of Rivoli, Italy, Schenardi incorporates flavors from his homeland into many of his most popular dishes at our Tampa Airport restaurant. His family grows olives in the town of Imperia and those same olives, which are imported exclusively for Pelagia Trattoria, are typically included in this award-winning chef’s signature dishes.
Since opening this Tampa Bay fine dining restaurant in 2004, Schenardi has consistently earned kudos for his flawless combination of flavors, excellence of execution and commitment to using only the highest quality and freshest ingredients available. Critics and celebrities alike applaud his modern Italian cuisine, which brings a “Fabrizio” twist to our Tampa Airport restaurant.
Diners enjoy Schenardi’s creativity daily at Pelagia Trattoria, a one-of-a-kind Tampa Bay fine dining experience that adjoins the Four Diamond-rated Renaissance Tampa Hotel International Plaza. For two decades, Schenardi has been dazzling guests while working in Switzerland, the Caribbean, the Hawaiian Islands and coast-to-coast, from New York and Washington D.C. to Southern California.
Equally at ease in the kitchen of Pelagia Trattoria, as well as in the dining room at this Tampa Bay fine dining location, Schenardi brings a fresh talent and energy to Tampa Bay fine dining while offering an engaging personality to his friends and fans. He is also the recipient of the 2008 Executive Chef of the Year for Renaissance Hotels.
Beyond his career in Tampa Bay fine dining, Schenardi has been celebrated at culinary showcases, fund raising events, private parties and banquets honoring professional athletes, entertainers and business moguls. Schenardi was among a select group of chefs from Marriott and Renaissance hotels around the globe who received the 2005 Award of Culinary Excellence (ACE).
We are proud to have Celebrity Chef Fabrizio Schenardi on our team here at the Pelagia Trattoria. He continues to bring a unique flair and fresh take on modern Italian cuisine to our Tampa Airport Restaurant!
Featured Recipe:
Pistachio Crusted Rack of Lamb - Serves: 4Ingredients:
- 2 Lamb Racks
- ½ lb Grilled Polenta
- 6 oz Dried Figs
- 6 oz Merlot Reduction
- 8 oz Ground Pistachio
- 4 oz Bread Crumbs
- 1 oz Thyme
- 3 oz Butter
- 6 oz Green Beans (blanched)
