|  | | | Claudio Urciuoli, Chef de Cuisine of Prado restaurant at InterContinental Montelucia Resort & Spa, leads the creation of signature recipes, techniques and ingredients – as well as acquisition of kitchen talent – for the brand new restaurant. Most-recently, Urciuoli served as Executive Chef of Different Pointe of View in Phoenix at the Pointe Tapatio Resort, and prior to that appointment, he opened the restaurant Taggia in Scottsdale in 2006.
Prior to his work in Arizona, Urciuoli opened the Il Fornaio in San Francisco, a restaurant concept where fresh ingredients are the standard and where demonstration cooking is visible to the guest in wood-fired cooking techniques. Claudio was Chef de Cuisine at Osteria del Circo/Le Cirque at Bellagio in Las Vegas and was the visionary for the creation and development of La Brea Bakery Café in Los Angeles. Chef Urciuoli is committed to and is an active member of the Slow Food movement and is fluent in English, Italian, French and Spanish. | |
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