The Man in the Kitchen

Executive Chef of Senso Ristorante & Bar, Gabriele Piegaia, hails from the quaint city of Lucca, Tuscany, Italy. This pearl of a city is surrounded by land and sea, abundant in the fresh ingredients their natives use. Thus came about his philosophy in utilizing only the freshest ingredients in his creations.

Chef Gabriele’s journey to his acclaimed position started from his days at the G. Minuto hotel school at Marina di Massa, Tuscany, where he juggled school apprenticeships.

At the end of his education at G. Minuto, he subsequently moved to New York to work at the San Domenico Restaurant and then to London at the Caravaggio Restaurant.

He travelled where his work would take him, eventually ending up at Senso in 2000.

While working at Senso, he was engaged to perform a cooking review at the Four Seasons Resort Sharm El Sheikh in South Sinai, Egypt. Providentially, they were looking for an Italian cuisine specialist and decided they wanted no one else but Chef Gabriele himself. So he ventured to Egypt to further hone his skills and dazzle that region of the world.

In 2005, Chef Gabriele returned where his heart would take him, and found his way back to Singapore, back to Senso.

Today, he is the Executive Chef of Senso. He tops fresh pappardelle with duck confit and braised eggplant, drizzles an intense balsamic reduction over a crusty rack of Australian lamb served with roasted pumpkin, and stuffs poached pears with silky panna cotta.


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Senso Ristorante & Bar
21 Club Street , #01-01
Tel: 6224 3534
Operating Hours:
Mon-Fri: 12pm - 3pm, 6pm - 10.30pm
Sat-Sun: 6pm - 10.30pm
Sun: 11am - 3pm (Brunch)
www.senso.sg