Fabrizzio Salerni joined Chef Daniel Boulud’s Dinex Group in 2002, originally in the kitchen at DANIEL as Chef de Cuisine. A year later, Fabrizzio was offered the position of Corporate Chef for the Dinex Group to reflect the growing needs of the Boulud collection. Today he focuses on instilling the Boulud vision and standards in the company’s culinary teams worldwide.

Originally from Belgium, Fabrizzio has worked at some of the finest restaurants in Europe and America, including Maxim’s and La Caravelle in New York, and Les Brigittines in Brussels. He spent five years at L’Espinasse in the St. Regis hotel, finishing his tenure as Chef de Cuisine. From there, he became the Executive Chef at The Park on Park Avenue, then oversaw the kitchen at Relais & Châteaux property The Castle at Tarrytown, before ultimately joining the Dinex Group.